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White button mushroom ergothioneine aqueous extracts obtained by the application of enzymes and membrane technology

Paper ID Volume ID Publish Year Pages File Format Full-Text
19726 43122 2015 6 PDF Available
Title
White button mushroom ergothioneine aqueous extracts obtained by the application of enzymes and membrane technology
Abstract

Ergothioneine (ERG) is an antioxidant that acts as a powerful scavenger of hydroxyl radicals (•OH) and an inhibitor of •OH generation from hydrogen peroxide. ERG exhibits potential applications as a food additive and as an antioxidant for the treatment and/or prevention of oxidative stress related diseases. In this work we present a procedure based on the use of enzymes and membrane technology for obtaining ERG mushroom aqueous extracts (MAE). Those extracts can be incorporated in solid or liquid food or it can be also used as a component of cosmetic creams and as a food antioxidant.

Keywords
l-(+)-Ergothioneine (PubChem CID: 5351619)Ergothioneine; Dietary antioxidants; Agaricus bisporus; Oxidative stress; Ultrafiltration
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White button mushroom ergothioneine aqueous extracts obtained by the application of enzymes and membrane technology
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 10, 1 June 2015, Pages 42–47
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us