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UR 1264 - MYCSA : Mycologie et securite des aliments

MycSA

Mycologie & Sécurité des Aliments
INRA Bordeaux-Aquitaine
BP 81
33883 Villenave d'Ornon Cedex

We contributed to the book 'Fungal Metabolites'

13 February 2017

Fungal metabolites
Chapter 22. Antioxidant Activities and Metabolites in Edible Fungi, a Focus on the Almond Mushroom Agaricus subrufescens

After a collaborative work with the Groupe d’Etude des Substances Végétales à Activité Biologique, funded by the Research Federation BIE (Integrative Biology and Environment) of Bordeaux University,  we publish a chapter

in J.-M. Mérillon, K.G. Ramawat (eds.), Fungal Metabolites (Springer International Publishing Switzerland, ISBN: 978-3-319-25000-7).

Chapter 22. pages 743-766

Régulo Carlos Llarena-Hernández, Elodie Renouf, Xavier Vitrac,
Jean-Michel Mérillon, and Jean-Michel Savoie

Antioxidant Activities and Metabolites in Edible Fungi, a Focus on the Almond Mushroom Agaricus subrufescens

Abstract: The basidiomycete Agaricus subrufescens Peck, also known as the almond mushroom due to its particular flavor, became in a few years one of the most important culinary-medicinal cultivable mushrooms with potentially high added-value products and extended agronomical valorization. As other mushrooms, it produces metabolites of great interest as potential antioxidant defensive agents to reduce the oxidative damage caused by free radicals. The quality of raw mushrooms or extracts and yield in metabolites may vary with the genetic background of the mushrooms and the environmental conditions. This chapter uses A. subrufescens as a guideline for illustrating the diversity in radical scavenging activities and metabolites in edible fungi, how it can be studied, and how active molecules might be identified.

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