Black Trumpet (Craterellus cornucopioides)

Karla Hazel Ozuna-Valencia, Ana Laura Moreno-Robles, Francisco Rodríguez-Félix, Maria Jesús Moreno-Vásquez, Carlos Gregorio Barreras-Urbina, Tomás Jesús Madera-Santana, Saúl Ruíz-Cruz, Ariadna Thalia Bernal-Mercado, Lorena Armenta-Villegas, José Agustín Tapia-Hernández*

*Autor correspondiente de este trabajo

Producción científica: Capítulo del libro/informe/acta de congresoCapítulorevisión exhaustiva

1 Cita (Scopus)


The nutraceutical power present in mushrooms corresponds to the content of polysaccharides, proteins, glycoproteins, unsaturated fatty acids, phenolic compounds, tocopherols, ergosterols, and lectins. Edible fungi are a resource that can contribute to the economy, ecology, health, the food industry and the diversification of rural environment. Due to their nutritional content, mushrooms are considered an important source of nutrients; therefore, they are excellent for use in low-calorie diets. Most of the biological activities of fungi are due to the content of phenolic acids, which in turn is considered a group of phenolic compounds with the highest abundance in edible mushrooms. In physiological matters, an antioxidant protects living beings from free radical damage and, even at low concentrations, significantly inhibit the oxidation of a substrate. The mechanism carried out by an antimicrobial compound is based on stopping protein biosynthesis, destroying the cell wall and membrane, preventing DNA replication and repair, and inhibiting the metabolic pathways of the microorganism.

Idioma originalInglés
Título de la publicación alojadaMushrooms
Subtítulo de la publicación alojadaNutraceuticals and Functional Foods
EditorialCRC Press
Número de páginas22
ISBN (versión digital)9781000884326
ISBN (versión impresa)9781032344539
EstadoPublicada - 1 ene. 2023

Nota bibliográfica

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© 2023 Deepu Pandita and Anu Pandita.


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