Development of nutraceutical formulations based on the mycelium of Pleurotus ostreatus and Agaricus bisporus-Reference-Cited by-同舟云学术

Development of nutraceutical formulations based on the mycelium of Pleurotus ostreatus and Agaricus bisporus

Published:2017 Issue:6 Volume:8 Page:2155-2164
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Cardoso Rossana V. C.¹²³⁴⁵,Fernandes Ângela¹²³⁴⁵,Oliveira M. Beatriz P. P.⁶⁷⁸⁹⁵,Calhelha Ricardo C.¹²³⁴⁵,Barros Lillian¹²³⁴⁵^ORCID,Martins Anabela¹²³⁴⁵,Ferreira Isabel C. F. R.¹²³⁴⁵

Affiliation:

1. Centro de Investigação de Montanha (CIMO)

2. ESA

3. Instituto Politécnico de Bragança

4. 5300-253 Bragança

5. Portugal

6. REQUIMTE/LAQV

7. Faculdade de Farmácia

8. Universidade do Porto

9. 4050-313 Porto

Abstract

Agaricus bisporusandPleurotus ostreatusmycelium were explored with the aim to be used in the development of new nutraceutical formulations, highlighting the potential ofin vitroculture as a tool to improve phenolic acids and ergosterol production.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00515F

Reference36 articles.

1. Functional food. Product development, marketing and consumer acceptance—A review

2. The nutraceutical revolution: its impact on food industry R&D

3. The Role of Functional Foods, Nutraceuticals, and Food Supplements in Intestinal Health

4. Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species

5. Antioxidants in Wild Mushrooms

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