Minerals, phenolics, and biological activity of wild edible mushroom, Morchella steppicola Zerova

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F22%3A10175810" target="_blank" >RIV/00027006:_____/22:10175810 - isvavai.cz</a>

Alternative codes found

RIV/61989592:15640/22:73618803

Result on the web

<a href="https://www.tandfonline.com/toc/gnpl20/36/23" target="_blank" >https://www.tandfonline.com/toc/gnpl20/36/23</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/14786419.2022.2050910" target="_blank" >10.1080/14786419.2022.2050910</a>

Result language

angličtina

Original language name

Minerals, phenolics, and biological activity of wild edible mushroom, Morchella steppicola Zerova

Original language description

Tasteful morels (Morchella sp.) are one of the most popular mushrooms, both economically and scientifically. Due to their beneficial constituents, they are classified as functional foods. This study focuses on the chemical composition and biological activities of a wild edible mushroom, Morchella steppicola Zerova. The metal composition of this species reveals high levels of biogenic elements. However, according to the levels of iron and cobalt, and calculated health risk indices, this mushroom can be recommended for occasional consumption. Also, M. steppicola is found to be rich in gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, and vanillic acid. Statistical analysis showed that mainly 4-hydroxybenzoic and vanillic acids are responsible for both antioxidant and inhibition of enzymes alpha-amylase and tyrosinase. Presented work acknowledges the fact that this mushroom has significant potential to be used for the treatment of several human disorders, similarly to other members of this genus.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Natural Product Research

ISSN

1478-6419

e-ISSN

—

Volume of the periodical

36

Issue of the periodical within the volume

23

Country of publishing house

GB - UNITED KINGDOM

Number of pages

4

Pages from-to

6101-6105

UT code for WoS article

000768129600001

EID of the result in the Scopus database

2-s2.0-85126562421