A comparative study on edible Agaricus mushrooms as functional foods-Reference-Cited by-同舟云学术

A comparative study on edible Agaricus mushrooms as functional foods

Published:2015 Issue:6 Volume:6 Page:1900-1910
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Glamočlija Jasmina¹²³⁴,Stojković Dejan¹²³⁴,Nikolić Miloš¹²³⁴,Ćirić Ana¹²³⁴,Reis Filipa S.⁵⁶⁷⁸⁹,Barros Lillian⁵⁶⁷⁸⁹,Ferreira Isabel C. F. R.⁵⁶⁷⁸⁹,Soković Marina¹²³⁴

Affiliation:

1. Institute for Biological Research “Siniša Stanković”

2. University of Belgrade

3. 11000 Belgrade

4. Serbia

5. Mountain Research Centre (CIMO)

6. ESA

7. Polytechnic Institute of Bragança

8. 5301-855 Bragança

9. Portugal

Abstract

Agaricus bisporus is a cultivated mushroom; A. bitorquis, A. campestris and A. macrosporus are edible mushrooms growing wild in nature.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C4FO01135J

Reference38 articles.

1. A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms

2. Properties and biological functions of polysaccharides and ethanolic extracts isolated from medicinal fungus, Fomitopsis pinicola

3. Antioxidants in Wild Mushrooms

4. Compounds from Wild Mushrooms with Antitumor Potential

5. White button mushroom (Agaricus bisporus) lowers blood glucose and cholesterol levels in diabetic and hypercholesterolemic rats

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