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Poisonous Mushroom (Nonedible) as an Antioxidant Source

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Plant Antioxidants and Health

Part of the book series: Reference Series in Phytochemistry ((RSP))

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Abstract

Antioxidants play an important role in suppressing oxidative stress. Natural sources contain many compounds that have antioxidant properties. Mushrooms that produce biologically active compounds can be classified as poisonous, edible, and inedible. In this study, antioxidant potentials of poisonous mushrooms were investigated. In the literature, the general characteristics of poisonous mushrooms, whose antioxidant potentials were determined by different methods, were reported. In addition, the symptoms arising from the consumption of these mushrooms were mentioned. There are also studies on the toxic compounds of poisonous mushrooms with the reported antioxidant activity. As a result, it was determined that poisonous mushrooms have antioxidant potentials besides their toxic effects.

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Authors and Affiliations

  1. Bahçe Vocational School, Department of Food Processing, Osmaniye Korkut Ata University, Osmaniye, Turkey

    Mustafa Sevindik

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  1. Mustafa Sevindik
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Editors and Affiliations

  1. Department of Pharmaceutical Botany, Jagiellonian University, Medical College, Kraków, Poland

    Halina Maria Ekiert

  2. Department of Botany, Mohanlal Sukhadia University, Udaipur, India

    Kishan Gopal Ramawat

  3. Department of Botany, Mohanlal Sukhadia University, Udaipur, India

    Jaya Arora

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  1. Department of Botany, University College of Science, M. L. Sukhadia University, Udaipur, India

    K. G. Ramawat

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Sevindik, M. (2022). Poisonous Mushroom (Nonedible) as an Antioxidant Source. In: Ekiert, H.M., Ramawat, K.G., Arora, J. (eds) Plant Antioxidants and Health. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-78160-6_8

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