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Wild Mushrooms an Antioxidant Winner

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Researchers from the Mountain Research Centre (CIMO-ESA; Portugal), analyzed both the fruiting bodies and the roots of various anaerobic wild mushrooms, to ascertain the respective antioxidant capacities and found that wild fungi mycelia (the branching roots and vegetation) possessed higher levels of total tocopherols, as compared to the mushrooms’ fruiting bodies.

The researchers reported that in particular, Pisolithus arhizus mycelium was found “to be a powerful source of gamma-tocopherol” – suggesting potent scavenging effects on free radicals and inhibition of lipid peroxidation capacity.

Reference: Filipa S. Reis, Isabel C.F.R. Ferreira, Lillian Barros, Anabela Martins. “A comparative study of tocopherols composition and antioxidant properties of in vivo and in vitro ectomycorrhizal fungi.”  LWT - Food Science and Technology, Volume 44, Issue 4, May 2011, Pages 820-824.


Last modified on Tuesday, 21 June 2011 23:00
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