Author:
Madhusudhanan K.,Shahina N. K.,Mathew Angel
Reference59 articles.
1. Ajith TA, Janardhanan KK (2007) Indian medicinal mushrooms as a source of antioxidant and antitumor agents. J Clin Biochem Nutr 40(3):157–162
2. Arshad MS, Khan U, Sadiq A, Khalid W et al (2020) Coronavirus disease (COVID 19) and immunity booster green foods: a mini review. Food Sci Nutr 8(8):3971–3976
3. Asahi T, Wu X, Shimoda H et al (2016) A mushroom-derived amino acid, ergothioneine, is a potential inhibitor of inflamma- tion-related DNA halogenations. Biosci Biotechnol Biochem 80:313–317
4. Barros L, Cruz T, Baptista P et al (2008) Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food ChemToxicol 46(8):2742–2747
5. Boa ER (2004) Wild edible fungi: a global overview of their use and importance to people, vol 17. Food & Agriculture Organisation of United Nations, Rome, pp 1–5