Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities
作者： Noorlidah Abdullah , Siti Marjiana Ismail , Norhaniza Aminudin , Adawiyah Suriza Shuib , Beng Fye Lau
DOI: 10.1155/2012/464238
关键词:
摘要: Considering the importance of diet in prevention oxidative stress-related diseases including hypertension, this study was undertaken to evaluate vitro antioxidant and ACE inhibitory activities selected culinary-medicinal mushrooms extracted by boiling water for 30 min. Antioxidant capacity measured using following assays: DPPH free radical scavenging activity, β-carotene bleaching, inhibition lipid peroxidation, reducing power ability, cupric ion (CUPRAC). potential each mushroom species calculated based on average percentages relative quercetin summarized as Index (AI). Ganoderma lucidum (30.1%), Schizophyllum commune (27.6%), Hericium erinaceus (17.7%) showed relatively high AI. Total phenolics these varied between 6.19 63.51 mg GAE/g extract. In assay, G. shown be most potent (IC(50) = 50 μg/mL). Based our findings, can considered source dietary agents.
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