The edible mushroomLaetiporus sulphureusas potential source of natural antioxidants

Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor

(2012) Maja Kozarski et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Antioxidant components of Laetiporus sulphureus (Bull.: Fr.) Murr. fruit bodies

(2011) D. N. Olennikov et al.   APPLIED BIOCHEMISTRY AND MICROBIOLOGY

Correlation evaluation of antioxidant properties on the monosaccharide components and glycosyl linkages of polysaccharide with different measuring methods

(2011) Tiffany Chien-Ting Lo et al.   CARBOHYDRATE POLYMERS

Exopolysaccharide of Laetiporus sulphureus var. miniatus downregulates LPS-induced production of NO, PGE2, and TNF-α in BV2 microglia cells via suppression of the NF-κB pathway

(2011) R.G.P.T. Jayasooriya et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidative and immunomodulating activities of polysaccharide extracts of the medicinal mushrooms Agaricus bisporus, Agaricus brasiliensis, Ganoderma lucidum and Phellinus linteus

(2011) Maja Kozarski et al.   FOOD CHEMISTRY

Fruiting body, spores and in vitro produced mycelium of Ganoderma lucidum from Northeast Portugal: A comparative study of the antioxidant potential of phenolic and polysaccharidic extracts

(2011) Sandrina A. Heleno et al.   FOOD RESEARCH INTERNATIONAL

Antioxidants in Foods: State of the Science Important to the Food Industry

(2011) John W. Finley et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune

(2011) Anita Klaus et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake)

(2011) Jan-Ying Yeh et al.   MOLECULES

Hypoglycemic effect of polysaccharides produced by submerged mycelial culture of Laetiporus sulphureus on streptozotocininduced diabetic rats

(2010) Hee Sun Hwang et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING

Novel antioxidants in food quality preservation and health promotion

(2010) Fereidoon Shahidi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comparative susceptibilities of sago, potato and corn starches to alkali treatment

(2010) M.Z. Nor Nadiha et al.   FOOD CHEMISTRY

Optimization of Alkaline Extraction of Polysaccharides from Ganoderma lucidum and Their Effect on Immune Function in Mice

(2010) Sheng-Quan Huang et al.   MOLECULES

High Molecular Weight Glucan of the Culinary Medicinal Mushroom Agaricus bisporus is an α-Glucan that Forms Complexes with Low Molecular Weight Galactan

(2010) Fhernanda R. Smiderle et al.   MOLECULES

Pro- and Antioxidative Properties of Medicinal Mushroom Extracts

(2009) Song Wei et al.   INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS

Antioxidant components and antioxidant/antiradical activities of desert truffle (Tirmania nivea) from various Middle Eastern origins

(2009) Abdul Ameer Ahmed Al-Laith   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Antioxidant activity of a water-soluble polysaccharide purified from Pteridium aquilinum

(2008) Wentao Xu et al.   CARBOHYDRATE RESEARCH

β-Carotene-Loaded Nanostructured Lipid Carriers

(2008) A. Hentschel et al.   JOURNAL OF FOOD SCIENCE

Antioxidant properties of polysaccharides from Ganoderma tsugae

(2007) Yu-Hsiu Tseng et al.   FOOD CHEMISTRY

Antioxidant properties of extracts from a white mutant of the mushroom Hypsizigus marmoreus

(2007) Yu-Ling Lee et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS