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Different Shades of Fungal Metabolites: An Overview Read chapter Read first chapter

2017 | OriginalPaper | Chapter

22. Antioxidant Activities and Metabolites in Edible Fungi, a Focus on the Almond Mushroom Agaricus subrufescens

Authors : Régulo Carlos Llarena-Hernández, Elodie Renouf, Xavier Vitrac, Jean-Michel Mérillon, Jean-Michel Savoie

Published in: Fungal Metabolites

Publisher: Springer International Publishing

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Abstract

The basidiomycete Agaricus subrufescens Peck, also known as the almond mushroom due to its particular flavor, became in a few years one of the most important culinary-medicinal cultivable mushrooms with potentially high added-value products and extended agronomical valorization. As other mushrooms, it produces metabolites of great interest as potential antioxidant defensive agents to reduce the oxidative damage caused by free radicals. The quality of raw mushrooms or extracts and yield in metabolites may vary with the genetic background of the mushrooms and the environmental conditions. This chapter uses A. subrufescens as a guideline for illustrating the diversity in radical scavenging activities and metabolites in edible fungi, how it can be studied, and how active molecules might be identified.

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previous chapter Application of Fungal Metabolites Against Mycotoxins Production
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Metadata
Title
Antioxidant Activities and Metabolites in Edible Fungi, a Focus on the Almond Mushroom Agaricus subrufescens
Authors
Régulo Carlos Llarena-Hernández
Elodie Renouf
Xavier Vitrac
Jean-Michel Mérillon
Jean-Michel Savoie
Copyright Year
2017
Book
Fungal Metabolites

Print ISBN: 978-3-319-25000-7

Electronic ISBN: 978-3-319-25001-4

Copyright Year: 2017

DOI
https://doi.org/10.1007/978-3-319-25001-4_35