Free radical scavenging activity and bioactive compounds of five Agaricus sp. edible mushrooms Artigo de Conferência uri icon

resumo

  • Reactive oxygen and free radicals play an important role in cellular injury and the ageing process and also are considered to induce the lipid peroxidation that causes the deterioration of foods. Although organisms have endogenous antioxidant defenses produced during normal cell aerobic respiration against the reactive oxygen species, other antioxidants are taken from the diet, both from natural or synthetic origin.

data de publicação

  • outubro 2007