In Vivo Evaluation and Nutritional Quality of By-Products Subjected to Solid-State Fermentation Using Shiitake Culinary-Medicinal Mushroom, Lentinula edodes (Agaricomycetes).
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DOI: 10.1615/intjmedmushrooms.2021041945
Abstract: This study evaluates the nutritional quality and in vivo biological activity of a peach palm by-product food ingredient processed via solid-state fermentation by shiitake culinary-medicinal mushroom, Lentinula edodes. The group of Wistar rats that consumed… read more here.
Keywords: quality; shiitake culinary; solid state; nutritional quality ... See more keywords
In Vitro and In Vivo Antidiabetic Evaluation of Selected Culinary-Medicinal Mushrooms (Agaricomycetes).
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DOI: 10.1615/intjmedmushrooms.v19.i1.20
Abstract: Management of type 2 diabetes by delaying or preventing glucose absorption using natural products is gaining significant attention. Edible mushrooms are well documented for their nutritional and medicinal properties. This investigation was designed to evaluate… read more here.
Keywords: medicinal mushrooms; yeast cells; inhibition; glucose uptake ... See more keywords
Molecular Characterization and Antioxidant Potential of Three Wild Culinary-Medicinal Mushrooms from Tripura, Northeast India.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of medicinal mushrooms"
DOI: 10.1615/intjmedmushrooms.v19.i1.60
Abstract: The aim of this study was to characterize 3 wild culinary-medicinal mushrooms using molecular tools and to analyze their antioxidant activity. Antioxidant properties were studied by evaluating free radical scavenging, reducing power, and chelating effect.… read more here.
Keywords: molecular characterization; medicinal mushrooms; medicinal; culinary medicinal ... See more keywords