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Title

THE ANTIOXIDANT COMPONENTS AND UMAMI MOLECULES IN MUSHROOMS: A REVIEW.

Authors

Phutela, Anshika; Bhasin, Aparajita

Abstract

Mushrooms possess several therapeutic properties such as antioxidant, antifungal, antimicrobial, anticancer, antineoplastic, antidiabetic, anti-inflammatory, antibacterial, cholesterol-lowering, and immune-stimulating effects. Antioxidants are defined as the molecules which occur in our food and helps in the prevention or reduction of oxidative stress. Antioxidants are known for elevating good health and minimizes the risk of cardiovascular diseases, certain types of cancers, diabetes, cirrhosis, and stroke. The antioxidants are categorized into natural antioxidants and synthetic antioxidants. Various ingredients (like polyols, free amino acids, soluble sugars, and 5'-nucleotides) are present. The common flavor present in mushrooms is named umami taste, also known as the perception of satisfaction which is produced by MSG (Monosodium glutamate). MSG present in the mushroom is responsible for its rich, brothy, or meaty taste.

Subjects

ANTIOXIDANTS; MOLECULES; ANTIBACTERIAL agents; OXIDATIVE stress; MUSHROOMS

Publication

Plant Archives (09725210), 2021, Vol 21, Issue 2, p246

ISSN

0972-5210

Publication type

Academic Journal

DOI

10.51470/PLANTARCHIVES.2021.v21.no2.038

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