Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.
By P. Mattila, Karoliina Könkö, M. Eurola, J. Pihlava, J. Astola, L. Vahteristo, V. Hietaniemi, J. Kumpulainen, M. Valtonen, V. Piironen. Journal of Agricultural and Food Chemistry, 2001
849 citations recorded by the source corpus.
Subfields: Molecular Biology, Organic Chemistry, Pharmacology
View Paper: https://www.semanticscholar.org/paper/08f21d456fe02af8b3b846939bfab9b65a55455c
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Citations in the corpus
- Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms (2015, result): “These results are in agreement with the reported in literature describing K as the major macroelement found in mushrooms (Mattila et al., 2001).”
- Healthy function and high valued utilization of edible fungi (2021, neutral): “Edible fungus also contains trace elements such as selenium and germanium, which can increase body ’ s immune function, delay aging, protect the liver and prevent tumors and cardiovascular diseases [97,98].”
- Nutritional Composition of Some Wild Edible Mushrooms (2009, neutral): “(20) reported that the main constituents in the mushroom ash were K and P (totaly 60%).”
- Antioxidants in wild mushrooms. (2009, methodology): “The individual profiles of phenolic compounds were obtained by high-performance liquid chromatography coupled to photodiode array detector (HPLC-DAD) [64, 65, 82, 85, 88, 92], or to an ultraviolet detector [81], or by gas chromatography-mass spectrometry selected ion monitoring (GC-MS SIM) [89].”
- Bio compounds of edible mushrooms: in vitro antioxidant and antimicrobial activities (2019, neutral): “Several researchers have identified one or more phenolic compounds in many species of mushrooms (Gasecka et al., 2017; Liu et al., 2013; Mattila et al., 2001; Reis, Barros, Martins, & Ferreira, 2012; Taofiq et al., 2016).”
- Edible Mushrooms: Improving Human Health and Promoting Quality Life (2015, background): “The nutritional value of edible mushrooms is due to their high protein, fiber, vitamin and mineral contents, and low-fat levels [8, 10].”
- Proximate and nutrient composition of three types of indigenous edible wild mushrooms grown in Tanzania and their utilization prospects (2007, neutral): “10 mushrooms like Pleurotus and Volvariella species [5, 25, 33].”