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Antioxidant activity of submerged cultured mycelium extracts of higher basidiomycetes mushrooms
Mikheil Asatiani
, Vladimir Elisashvili
,
Solomon P. Wasser
, Abraham Z. Reznick
,
Eviatar Nevo
Department of Evolutionary and Environmental Biology
Research output
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Article
›
peer-review
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Keyphrases
Cultured Mycelia
100%
Higher Basidiomycetes
100%
Antioxidant Activity
100%
Mycelial Extract
100%
Basidiomycete mushroom
100%
Ethanol Extract
50%
Agarics
50%
Water Extract
25%
Basidiomycetes
25%
Mushroom Species
25%
Mycelium
25%
Antioxidant Properties
25%
Bioproducts
25%
Coprinus Comatus
25%
Ethyl Acetate
25%
Solvent Ethanol
25%
Culture Liquid
25%
Flammulina Velutipes
25%
Omphalotus Olearius
25%
Agrocybe Aegerita
25%
Auricularia Auricula-judae
25%
Ethanol-water
25%
Water Culture
25%
Antioxidative Agent
25%
β-carotene
25%
Immunology and Microbiology
Extract
100%
Mycelium
100%
Antioxidant Activity
100%
Basidiomycota
100%
Agaricus
50%
Coprinus comatus
25%
Flammulina Velutipes
25%
Auricularia Auricula-Judae
25%
Agrocybe aegerita
25%
Acetate
25%