Antioxidants in wild mushrooms.

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Tocopherol composition and antioxidant activity of Spanish wild vegetables (2012, background): “…is associated with reduced risk of chronic and neurodegenerative diseases, probably due to the presence of antioxidants (as phenolic compounds and tocopherols) that are involved in the delay or prevention of oxidative reactions (Craig 1999; Gerber et al. 2002; Di Matteo and Esposito 2003).”
Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats (2012, background): “Those molecules seem to play a protective role in diseases related to oxidative stress, such as cancer and cardiovascular diseases (Ferreira et al., 2009; Ferreira et al., 2010).”
A review on antioxidants, prooxidants and related controversy: natural and synthetic compounds, screening and analysis methodologies and future perspectives. (2013, background): “Fe3+ + OH + OH ) forming the hydroxyl radical HO (Flora, 2009).”
Colorectal Carcinoma: A General Overview and Future Perspectives in Colorectal Cancer (2017, background): “These situations have been associated with several human diseases, such as arthritis or cancer [252].”
Edible Mushrooms: Improving Human Health and Promoting Quality Life (2015, background): “The main characteristic of this group of compounds has been related to its antioxidant activity because they act as reducing agents, free radical scavengers, singlet oxygen quenchers, or metal ion chelators [11, 38, 57].”