In search of synergistic effects in antioxidant capacity of combined edible mushrooms

References

• Barros L, Cruz T, Baptista P, Estevinho LM, Ferreira ICFR. Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food Chem Toxicol 2008a; 46: 2742–2747
   PubMed Web of Science ®Google Scholar
• Barros L, Falcão S, Baptista P, Freire C, Vilas-Boas M, Ferreira ICFR. Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays. Food Chem 2008b; 111: 61–66
   Web of Science ®Google Scholar
• Benitez E, Nogales R, Campos M, Ruano F. Biochemical variability of olive-orchard soils under different management systems. App Soil Ecol 2006; 32: 221–231
   Web of Science ®Google Scholar
• Cheung LM, Cheung PCK. Mushrooms extracts with antioxidant activity against lipid peroxidation. Food Chem 2005; 89: 403–409
   Web of Science ®Google Scholar
• Cragg GM, Newman DJ, Snader KM. Natural products in drug discovery and development. J Nat Prod 1997; 60: 52–60
   PubMed Web of Science ®Google Scholar
• Elmastas M, Isildak O, Turkekul I, Temur N. Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. J Food Comp Anal 2007; 20: 337–345
   Web of Science ®Google Scholar
• Ferreira ICFR, Barros L, Abreu RMV. Antioxidants in wild mushrooms. Curr Med Chem 2009; 16: 1543–1560
   PubMed Web of Science ®Google Scholar
• Grabley S, Thiericke R. Bioactive agents from natural sources: Trends in discovery and application. Adv Biochem Eng Biotechnol 1999; 64: 101–154
   PubMedGoogle Scholar
• Harvey A. Strategies for discovering drugs from previously unexplored natural products. Drug Discov Today 2000; 5: 294–300
   PubMed Web of Science ®Google Scholar
• Heo HJ, Kim YJ, Chung D, Kim D-O. Antioxidant capacities of individual and combined phenolics in a model system. Food Chem 2007; 104: 87–92
   Web of Science ®Google Scholar
• Hsu H-F, Houng J-Y, Chang C-L, Wu C-C, Chang F-R, Wu Y-C. Antioxidant activity, cytotoxicity, and DNA information of Glossogyne tenuifolia. J Agric Food Chem 2005; 53: 6117–6125
   PubMed Web of Science ®Google Scholar
• Kim MY, Seguin P, Ahn JK, Kim JJ, Chun SC, Kim EH, Seo SH, Kang EY, Kim SL, Park YJ, et al. Phenolic compound concentration and antioxidant activities of edible and medicinal mushrooms from Korea. J Agric Food Chem 2008; 56: 7265–7270
   PubMed Web of Science ®Google Scholar
• Lee Y-L, Jian S-Y, Lian P-Y, Mau J-L. Antioxidant properties of extracts from a white mutant of the mushroom Hypsizigus marmoreus. J Food Comp Anal 2008; 21: 116–124
   Web of Science ®Google Scholar
• Liu RH. Potential synergy of phytochemicals in cancer prevention: Mechanism of action. J Nutr 2004; 134: 3479S–3485S
   PubMed Web of Science ®Google Scholar
• Magalhães LM, Segundo MA, Reis S, Lima JLFC. Methodological aspects about in vitro evaluation of antioxidant properties. Anal Chim Acta 2008; 613: 1–19
   PubMed Web of Science ®Google Scholar
• Mizuno T. Bioactive biomolecules and mushrooms: Food function and medicinal effects of mushroom fungi. Food Rev Int 1995; 11: 7–21
   Google Scholar
• Newman DJ, Cragg GM, Snader KM. The influence of natural products upon drug discovery. Nat Prod Rep 2000; 17: 215–234
   PubMed Web of Science ®Google Scholar
• Philpott M, Gould KS, Lim C, Ferguson LR. In situ and in vitro antioxidant activity of sweetpotato anthocyanins. J Agric Food Chem 2004; 52: 1511–1513
   PubMed Web of Science ®Google Scholar
• Pinelo M, Manzocco L, Nuñez MJ, Nicoli MC. Interaction among phenols in food fortification: Negative synergism on antioxidant capacity. J Agric Food Chem 2004; 52: 1177–1180
   PubMed Web of Science ®Google Scholar
• Puttaraju NG, Venkateshaiah SU, Dharmesh SM, Urs SM, Somasundaram R. Antioxidant activity of indigenous edible mushrooms. J Agric Food Chem 2006; 54: 9764–9772
   PubMed Web of Science ®Google Scholar
• Tsai SY, Tsai HL, Mau JL. Antioxidant properties of Agaricus blazei, Agrocybe cylindracea, and Boletus edulis. LWT Food Sci Technol 2007; 40: 1392–1402
   Web of Science ®Google Scholar
• Vinson JA, Su X, Zubik L, Bose P. Phenol antioxidant quantity and quality in foods: fruits. J Agric Food Chem 2001; 49: 5315–5321
   PubMed Web of Science ®Google Scholar
• Wang W, Weng X, Cheng D. Antioxidant activities of natural phenolic components from Dalbergia odorifera. Food Chem 2000; 71: 45–49
   Web of Science ®Google Scholar
• Wasser SP, Weis A. Medicinal properties of substances occurring in higher Basidiomycetes mushrooms: Current perspectives [review]. Int J Med Mushrooms 1999; 1: 31–62
   Google Scholar
• Zhou S, Gao Y, Chan E. Clinical trials for medicinal mushrooms: Experience with Ganoderma lucidum (W. Curt.:Fr.) Lloyd (Lingzhi mushroom). Int J Med Mushrooms 2005; 7: 111–112
   Google Scholar