Cholesterol-Lowering Action and Antioxidant-Status Improving Efficacy of Noodles Made from Unmarketable Oak Mushroom (Lentinus edodes) in High Cholesterol-Fed Rats

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응용생명화학회 투고 논문

목차

Abbreviations
Materials and Methods
Results and Discussion
References

본문내용

Known for their unique flavor and texture, edible mushrooms have long been recognized as delicious and highly nutritious foods in many countries. They are rich in protein, fiber, essential amino acids, vitamins, and minerals and low in fat content [Chang and Miles, 2004]. Furthermore, they also contain physiologically beneficial substances that could lower cholesterolemia, modulate the immune system, and inhibit tumor growth [Wasser and Weis, 1999; Smith et al., 2002].
Oak mushroom (Letinus edodes) is one of the most popular edible mushrooms in the world and prized both for its culinary and medicinal properties. It has a medium brown color with a distinctive, thick, umbrella-shaped cap, and has a rich, distinctly earthy flavor and chewy texture. Oak mushroom has high nutritional value and contain several bioactive compounds [Mattila et al., 2000]. It was recently reported to be effective in preventing high blood pressure and controlling cholesterol level [Mattila et al., 2000; Fukushima et al., 2001; Caglarirmak, 2007]. Moreover, water extract of oak mushroom was found to have high antioxidant activity against lipid peroxidation [Cheung and Cheung, 2005].
Mushrooms are highly perishable and tend to lose quality right after

참고 자료

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