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Wild Edible Mushrooms as a Natural Source of Phenolics and Antioxidants

  • Published:2015-01-29 Issue:2 Volume:39 Page:148-154
  • ISSN:0145-8884
  • Container-title:Journal of Food Biochemistry
  • language:en
  • Short-container-title:Journal of Food Biochemistry

Author:

Yildiz Oktay1,Can Zehra2,Laghari Abdul Qayoom2,Şahin Hüseyin3,Malkoç Meltem4

Affiliation:

1. Maçka Vocational School; Karadeniz Technical University; Trabzon 61080 Turkey

2. Department of Chemistry; Karadeniz Technical University; Trabzon 61080 Turkey

3. Espiye Vocational School; Giresun University; Giresun Turkey

4. Sağlik Hizmetleri M.Y.O.; Karadeniz Technical University; Trabzon 61080 Turkey

Funder

TUBITAK BIDEB

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Reference35 articles.

1. Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay;Benzie;J. Agric. Food Chem.,1999

2. Nutritional value of edible wild mushrooms collected from the black sea region of Turkey;Caglarirmak;Micol. Aplicada Int.,2002

3. Polyphenol oxidase activity and antioxidant properties of Yomra apple (Malus communis L.) from Turkey;Can;J. Enzyme Inhib. Med. Chem.,2014

4. Antioxidant activity and total phenolics of edible mushroom extracts;Cheung;Food Chem.,2003

5. Biological activity of Ganoderma lucidum basidiocarps cultivated on alternative and commercial substrate;Ćilerdžić;J. Ethnopharmacol.,2014
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