Culinary-Medicinal Mushrooms and Their Antioxidant and ACE Inhibitory Activities
Author Information
Author(s): Abdullah Noorlidah, Ismail Siti Marjiana, Aminudin Norhaniza, Shuib Adawiyah, Suriza Lau, Beng Fye
Primary Institution: University of Malaya
Hypothesis
This study aims to evaluate the in vitro antioxidant and ACE inhibitory activities of selected culinary-medicinal mushrooms.
Conclusion
Culinary-medicinal mushrooms can be considered as potential sources of dietary antioxidant and ACE inhibitory agents.
Supporting Evidence
- Ganoderma lucidum showed the highest antioxidant potential with an Antioxidant Index of 30.1%.
- The ACE inhibitory activity of G. lucidum was the most potent with an IC50 of 0.050 mg/mL.
- Schizophyllum commune exhibited significant antioxidant activity with an IC50 of 2.21 mg/mL in the β-carotene bleaching assay.
Takeaway
Some mushrooms can help keep our bodies healthy by fighting bad stuff called free radicals and helping lower blood pressure.
Methodology
Mushrooms were boiled in water for 30 minutes to extract their properties, and various assays were conducted to measure antioxidant capacity and ACE inhibitory activity.
Limitations
The study's in vitro findings may not directly translate to in vivo effects in humans.
Statistical Information
P-Value
0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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