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- Title
食用菌活性成分抗氧化机制的研究进展 .
- Authors
姜 明; 么 越; 范 蓓; 李 龙; 王佳琪; 崔伟业; 牛世蓉; 孔志强; 李敏敏
- Abstract
Cellular oxidation induces aging and disease. Edible mushrooms is a natural source of antioxidants with great potential for development and medicinal use because it is rich in active components such as polysaccharides, triterpenes and phenols. Nevertheless, the conformational relationships of the antioxidant active components in edible mushrooms are still unclear, and the insufficient research regarding the activity of the antioxidant components surrounding the Kelch like epichlorohydrin associated protein 1 (Keap1)-nuclearn factor erythroid-2-related factor 2 (Nrf2)-antioxidant response element (ARE) and phosphatidylinositol-3-kinase (PI3K)-protein kinase B (Akt)-Nrf2 pathways has severely hampered the development and the utilization of edible mushrooms. Therefore, based on antioxidant evaluation indexes such as free radical scavenging, Fe2+ redox reaction and enzyme activity defense ability, this paper reviewed the antioxidant mechanism of active components of edible mushrooms in recent years, classified and analyzed the influence of the composition and structure of active components of edible mushrooms on antioxidant activity, and proposed scientific problems to be solved in the field of antioxidant components mining of edible mushrooms. The aim is to provide theoretical basis for the development of edible mushrooms.
- Publication
Journal of Food Safety & Quality, 2023, Vol 14, Issue 9, p257
- ISSN
2095-0381
- Publication type
Article