Antioxidant Protective Effects of Mushroom Metabolites

Author(s): Mirjana Stajic, Jelena Vukojevic, Aleksandar Knezevic, Sonja Duletic Lausevic, Ivan Milovanovic

Journal Name: Current Topics in Medicinal Chemistry

Volume 13 , Issue 21 , 2013

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Global industrialization and agricultural development are related to the release of various pollutants into the environment including huge amounts of free radicals, which are associated with the occurrence of various destructive diseases and disorders. Due to different rates of metabolic activity and oxygen consumption, organisms, organs and tissues have distinct protective antioxidant systems and defence mechanisms. Although numerous synthetic antioxidants can improve defence system capacity, because of their toxic and mutagenic effects as well as rising awareness of a healthy lifestyle, preference is given to natural antioxidants. Therefore, studies of metabolites of various fungal species and their activity are currently increasing. Antioxidant features of numerous compounds isolated from mushrooms, such as phenolic compounds, vitamins, polysaccharides, peptides, proteins, organic acids, carotenoids, alkaloids, and nucleotides, have been reported. Chemical composition and antioxidant potential of mushrooms are highly-dependent on species, habitat, phase of life cycle (mycelium, young or mature fruiting body), method of processing, extraction solvent, and extract dose. Although around only 5% of fungal species have been well studied and thousands more species have potential benefit for mankind, reports on the antioxidant potentials of fungi are already numerous and these are the subject of this review.

Keywords: Antioxidant activity, antioxidant mechanisms, mushrooms, natural antioxidants, oxidative stress.

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Article Details

Year: 2013
Published on: 01 October, 2013
Page: [2660 - 2676]
Pages: 17
DOI: 10.2174/15680266113136660192
Price: $65

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