Islam Tahidul, Ganesan Kumar, Xu Baojun
Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China.
Int J Med Mushrooms. 2019;21(3):237-251. doi: 10.1615/IntJMedMushrooms.2019030079.
Unhealthy foods, lifestyle, environmental factors, ultraviolet radiation, and other factors are responsible for overoxidation, which generates free radicals and leads to oxidative stress, cell damage, and eventually various chronic diseases. Edible and medicinal mushrooms contain large amounts of mycochemicals that possess antioxidant properties and play important roles in preventing and treating those chronic diseases. Edible and medicinal mushrooms have a strong free radical scavenging ability and are involved in various bioactivities and health-promoting benefits. The antioxidant-rich mycochemicals obtained from mushrooms make them attractive alternative and complementary medicines. Many in vitro and in vivo studies have shown, through the use of various analytical methods, that edible and medicinal mushrooms possess antioxidant-rich mycochemicals. Enzymatic and nonenzymatic antioxidant compounds such as superoxide dismutase, catalase, glutathione peroxidase, glutathione reductase, glutathione S-transferase, ascorbate peroxidase, vitamin C, vitamin E, and glutathione play vital roles in neutralizing oxygen species and thereby protecting cells from damage. Hence, this review summarizes the phytochemical profiles and antioxidant potential of edible and medicinal mushrooms.
不健康的食物、生活方式、环境因素、紫外线辐射及其他因素会导致过氧化，产生自由基并引发氧化应激、细胞损伤，最终导致各种慢性疾病。食药用菌含有大量具有抗氧化特性的真菌化学物质，在预防和治疗这些慢性疾病中发挥着重要作用。食药用菌具有很强的自由基清除能力，并参与各种生物活性和促进健康的益处。从蘑菇中获得的富含抗氧化剂的真菌化学物质使其成为有吸引力的替代和补充药物。许多体外和体内研究通过使用各种分析方法表明，食药用菌含有富含抗氧化剂的真菌化学物质。超氧化物歧化酶（SOD）、过氧化氢酶（CAT）谷胱甘肽过氧化物酶（GSH-Px）、谷胱甘肽还原酶（GR）、谷胱甘肽S-转移酶（GST）、抗坏血酸过氧化物酶（APX）、维生素C、维生素E和谷胱甘肽等酶促和非酶促抗氧化化合物在中和氧物种从而保护细胞免受损伤方面发挥着至关重要的作用。因此，本综述总结了食药用菌的植物化学特征和抗氧化潜力。
