The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants

International Journal of Food Sciences and Nutrition

Volumn 64, Issue 5, 2013, Pages 599-610

  Klaus, Anita ^a   Kozarski, Maja ^a   Niksic, Miomir ^a   Jakovljevic, Dragica ^b   Todorovic, Nina ^b   Stefanoska, Ivana ^a   Van Griensven, Leo J L D ^c  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

glucan; Antioxidant activity; Cytotoxicity; Laetiporus sulphureus; Polyphenols; Polysaccharide extracts

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIOLOGICAL PRODUCT; BIPHENYL DERIVATIVE; CHELATING AGENT; FERROUS ION; GLUCAN; GLUCOSE; PHENOL DERIVATIVE; PICRIC ACID; POLYSACCHARIDE;

AGARICALES; ARTICLE; BASIDIOMYCETES; CHEMISTRY; FRUITING BODY; METABOLISM;

AGARICALES; ANTIOXIDANTS; BASIDIOMYCOTA; BIOLOGICAL PRODUCTS; BIPHENYL COMPOUNDS; CHELATING AGENTS; FERROUS COMPOUNDS; FRUITING BODIES, FUNGAL; GLUCANS; GLUCOSE; PHENOLS; PICRATES; POLYSACCHARIDES;

EID: 84880372246     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.759190     Document Type: Article

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