ReviewSynthetic and systems biotechnology2017
Reactive oxygen species and antioxidant properties from mushrooms.
Review in Synthetic and systems biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 59 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
59 citing papers in PubMed.
- Blue-Light Exposure Enhances Productivity, Total Phenolic Content, and Sensory Attributes in Edible Mushrooms: A Multispecies Study.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Urban mushroom farming for future foods: safety considerations and nutritional benefits.Sustainable microbiology · 2026Review
- Ameliorative effects of desert truffleFrontiers in cellular and infection microbiology · 2026Article
- Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems-a narrative review.Frontiers in nutrition · 2026Review
- Comparative evaluation of free radical scavenging activity and total metabolite profiles among 30 macrofungi species.Bioresources and bioprocessing · 2025Article
- Comparison of antioxidant and antimicrobial activities of submerged culture mycelium and basidioma extracts ofFood science and biotechnology · 2025Article
- Mushroom marvels: understanding their role in human health.Frontiers in nutrition · 2025Review
- Nutritional, Nutraceutical, and Medicinal Potential ofFood science & nutrition · 2025Review
- Edible mushrooms trending in food: Nutrigenomics, bibliometric, from bench to valuable applications.Heliyon · 2024Review
- Chemical Composition, Antioxidant and Anti-Inflammatory Activity of Shiitake Mushrooms (Journal of fungi (Basel, Switzerland) · 2024Article
- Immunomodulatory, Antioxidant, and Potential Anticancer Activity of the Polysaccharides of the FungusMolecules (Basel, Switzerland) · 2024Article
- What are the 100 most cited fungal genera?Studies in mycology · 2024Article
- Proximate composition of Vitex doniana and Saba comorensis fruits.Scientific reports · 2023Article
- Natural Bio-Compounds fromAntioxidants (Basel, Switzerland) · 2023Review
- Mixed Medicinal Mushroom Mycelia Attenuates Alzheimer's Disease Pathologies In Vitro and In Vivo.Current issues in molecular biology · 2023Article
- Article
- Antioxidant Compounds from Edible Mushrooms as Potential Candidates for Treating Age-Related Neurodegenerative Diseases.Nutrients · 2023Review
- Diversity of substrate type, ethnomycology, mineral composition, proximate, and phytochemical compounds of theSaudi journal of biological sciences · 2023Article
- One-Step Synthesis of Poly(L-Lactic Acid)-Based Soft Films with Gas Permselectivity for White Mushrooms (Foods (Basel, Switzerland) · 2023Article
- White Button Mushroom (Brain sciences · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Preventive medicine and food industry have shown an increased interest in the development of natural antioxidants, since those most commonly used synthetic antioxidants may have restricted use in food. This could explain why there is currently much research on the antioxidant properties from natural products such as mushrooms. Many mushrooms have been reported to possess antioxidant properties, which enable them to neutralize free radicals. The oxygen molecule is a free radical, which lead to the generation of the reactive oxygen species and can damage the cells. Cell damage caused by free radicals appears to be a major contributor to aging and degenerative diseases. Mushrooms antioxidant components are found in fruit bodies, mycelium and culture both, which include polysaccharides, tocopherols, phenolics, carotenoids, ergosterol and ascorbic acid among others. Fruit bodies or mycelium can be manipulated to produce active compounds in a relatively short period of time, which represent a significant advantage in antioxidant compounds extraction from mushrooms. Antioxidant compounds may be extracted to be used as functional additives or mushrooms can be incorporated into our food regime, representing an alternative source of food to prevent damage caused by oxidation in the human body.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.