Volume 19 Part 1 Article 127
Title: Proximate Composition, β-Glucan Content, Dietary Fibre and Antioxidant Activity in Mushrooms Cultivated in La Rioja, Spain
Author: Mónica Mendiola-Lanao, Irene Roncero-Ramos, Vanessa Grifoll-García, Margarita Pérez-
Clavijo, Cristina Delgado-Andrade and Olga Martín-Belloso
Several mushroom species have been pointed out as sources of antioxidant compounds, besides other bioactive compounds such as health-related polysaccharides. Moreover, mushrooms are a potential source of dietary fibre and interesting bioactive components like β-glucans which are proved to be useful for the treatment of cancer and various infectious diseases. Also mushrooms contain phenolic compounds that have been found to be excellent antioxidants.
Objective: The objective of this study was to determine proximate composition, dietary fibre and β-glucan contents as well as antioxidant activity in seven edible mushrooms cultivated in La Rioja, SpainPlease login to download the PDF for this proceeding.