{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,17]],"date-time":"2026-05-17T06:15:08Z","timestamp":1778998508745,"version":"3.51.4"},"reference-count":40,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2025,4,21]],"date-time":"2025-04-21T00:00:00Z","timestamp":1745193600000},"content-version":"vor","delay-in-days":20,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The purpose of this study was to determine the antioxidant properties and the composition of phenolic compounds, trace elements, vitamins, and fatty acids in the edible mushrooms\n                    <jats:italic>Helvella leucopus, Tricholoma terreum, Lepista nuda,<\/jats:italic>\n                    and\n                    <jats:italic>Marasmius oreades<\/jats:italic>\n                    , as well as their inhibitory effect on xanthine oxidase. Elemental analyses were conducted using ICP\u2010OES. Phenolic compounds and vitamins were performed by HPLC, while identification of fatty acids was performed by GC\u2013MS. HPLC analysis revealed the phenolic compounds in\n                    <jats:italic>\n                      H. leucopus, T. terreum,\n                      <jats:styled-content style=\"fixed-case\">L. nuda<\/jats:styled-content>\n                      , and\n                      <jats:styled-content style=\"fixed-case\">M. oreades<\/jats:styled-content>\n                    <\/jats:italic>\n                    , with gallic acid being the main compound identified, with levels of 133.04, 246.49, 408.64, and 129.302\u2009\u03bcg\/g dry weight, respectively. For vitamins, \u03b1\u2010tocopherol is the most primary vitamin found with values of 0.6009, 0.79, and 0.3581\u2009\u03bcmol\/kg dw. GC\u2013MS analysis determined that the fatty acids with linoleic acid are the major fatty acids identified, with percentages of 30.82%, 19.92%, 30.38%, and 20.86%. ICP\u2010OES measurement indicated that trace elements with iron as the dominant trace element were observed, with concentrations of 0.248, 0.237, 0.449, and 0.1998\u2009mmol\/kg dw. The XO inhibitory activities of four mushrooms were assayed, with the IC\n                    <jats:sub>50<\/jats:sub>\n                    values of 39.97, 20.71, 11.71, and 23.85\u2009\u03bcg\/mL, respectively.\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. nuda<\/jats:italic>\n                    <\/jats:styled-content>\n                    and\n                    <jats:italic>T. terreum<\/jats:italic>\n                    may be effective for hyperuricemia and gout, which is associated with the results of phenolic compounds, some vitamins, trace elements, and linoleic acid contents on the inhibitory activities against xanthine oxidase. The results of medicinal mushrooms have shown that they could potentially be useful as inhibitors for the prevention of XO\u2010related diseases induced by ROS.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70203","type":"journal-article","created":{"date-parts":[[2025,4,22]],"date-time":"2025-04-22T01:00:28Z","timestamp":1745283628000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Comparison of Xanthine Oxidase Inhibitory Activities and Phenolic, Fatty Acid, Element, and Vitamin Levels of Four Mushroom Species"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6502-5028","authenticated-orcid":false,"given":"Suat","family":"Ekin","sequence":"first","affiliation":[{"name":"Department of Chemistry, Science Faculty Van Yuzuncu Yil University  Van 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