ArticleAntioxidants (Basel, Switzerland)2023
The Addition of Reishi and Lion's Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta.
Article in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Ultrasound-Assisted Extraction of Polyphenols fromMolecules (Basel, Switzerland) · 2026Article
- Recent Advances in Erinacine A: Preparation, Biological Activities, and Biosynthetic Pathway.Molecules (Basel, Switzerland) · 2026Review
- Impact ofMolecules (Basel, Switzerland) · 2025Article
- Functional and Nutritional Properties of Lion's Mane Mushrooms in Oat-Based Desserts for Dysphagia and Healthy Ageing.Foods (Basel, Switzerland) · 2025Article
- Impact of Hericium erinaceus and Ganoderma lucidum metabolites on AhR activation in neuronal HT-22 cells.Pharmacological reports : PR · 2025Article
- Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them-Current Status and Future Perspectives.Antioxidants (Basel, Switzerland) · 2025Review
- Lion's Mane Mushroom (Nutrients · 2025Review
- Biological Activities of Ethanol Extracts ofFoods (Basel, Switzerland) · 2024Article
- Using Science and Technology to Unveil The Hidden DelicacyFoods (Basel, Switzerland) · 2023Article
- Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production-A Review.Molecules (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The influence of a 2.5% and 5% addition of dried Reishi and Lion's Mane mushrooms on the content of bioactive compounds and some pro-health properties of pasta was studied. In samples subjected to gastrointestinal digestion, the content of phenolic compounds and the antioxidant, potential anti-inflammatory, and antiproliferative properties were significantly higher. The qualitative-quantitative analysis of phenolic compounds performed using the LC-MS/MS technique indicated that the Reishi-enriched pasta was characterized by a higher content of syringic (R2.5 sample), while pasta supplemented with Lion' Mane had a higher content of vanillin in relation to the control pasta. In the case of ethanolic extracts, samples supplemented with the Reishi mushrooms (R5 sample) were characterized by higher ABTS antiradical properties and a reducing power while the sample supplemented with Lion's Mane (L5 sample) had a higher ability to inhibit lipoxygenase in relation to the control sample. In conclusion, the results suggest that Reishi and Lion's Mane mushroom powder can be used for the fortification of semolina pasta, conferring slightly healthier characteristics of the product.
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Registered trials
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