Mushrooms and agaritine: A mini-review

Author:

Roupas Peter,Keogh Jennifer,Noakes Manny,Margetts Christine,Taylor Pennie

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference57 articles.

1. Andersson, H. C. & Gry, J. (2004). Phenylhydrazines in the cultivated mushroom (Agaricus bisporus) – Occurrence, biological properties, risk assessment and recommendations. TemaNord 558, Nordic Council of Ministers, Copenhagen, Denmark.

2. Agaritine content in processed foods containing the cultivated mushroom (Agaricus bisporus) on the Nordic and the Czech market;Andersson;Food Additives and Contaminants,1999

3. Protective effects of beta-glucan extracted from Agaricus brasiliensis against chemically induced DNA damage in human lymphocytes;Angeli;Cell Biology and Toxicology,2006

4. Agaricus blazei (Himematsutake) does not alter the development of rat diethylnitrosamine-initiated hepatic preneoplastic foci;Barbisan;Cancer Science,2003

5. Rapid determination of agaritine in commercial mushrooms (Agaricus bisporus) with high performance liquid chromatography;Fischer;Zeitschrift fuer Lebensmittel – Untersuchung und Forschung,1984

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