Kozarski Maja, Klaus Anita, Jakovljevic Dragica, Todorovic Nina, Vunduk Jovana, Petrović Predrag, Niksic Miomir, Vrvic Miroslav M, van Griensven Leo
Department for Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia.
Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia.
Molecules. 2015 Oct 27;20(10):19489-525. doi: 10.3390/molecules201019489.
Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.
新陈代谢失衡和活性氧（ROS）过量所导致的氧化应激会引发一系列人类健康问题。我们自身的内源性抗氧化防御机制以及饮食中抗氧化剂的摄入，有可能调节我们的氧化稳态。许多合成抗氧化剂能有效改善防御机制，但由于它们在某些条件下具有不良毒性作用，所以更倾向于选择天然化合物。因此，对可食用蘑菇中天然抗氧化食物替代来源的需求，以及其抗氧化特性所涉及的作用机制，都迅速增加。蘑菇的化学成分和抗氧化潜力已得到深入研究。可食用蘑菇可通过膳食补充直接用于增强抗氧化防御，以降低氧化应激水平。无论是野生的还是人工栽培的，由于其生物活性化合物，如多酚、多糖、维生素、类胡萝卜素和矿物质，它们都具有显著的抗氧化特性。在可食用蘑菇中观察到的抗氧化和健康益处，似乎是它们传统上作为受欢迎的美味食品被食用的另一个原因。本综述讨论了食用蘑菇作为维持健康、长寿和生活质量的有力手段的食用情况。
