{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T13:51:00Z","timestamp":1777643460274,"version":"3.51.4"},"reference-count":44,"publisher":"SAGE Publications","issue":"1","license":[{"start":{"date-parts":[[2008,2,1]],"date-time":"2008-02-01T00:00:00Z","timestamp":1201824000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2008,2]]},"abstract":"<jats:p>\n                    This article reports the first approach to the antioxidant potential evaluation of the edible mushroom Leucopaxillus giganteus mycelium obtained in the presence of four different carbon sources: glucose, sucrose, fructose and mannitol. Despite the use of Leucopaxillus mushroom species in chemical industry for extraction of clitocybin antibiotic, the production of its mycelium for pharmacological applications has not been explored. The concentration of antioxidant compounds increased along the growth time as a response to the oxidative stress and therefore free radicals production. The aldohexose glucose proved to be the most appropriate carbon source to increase antioxidant activity, leading to the highest phenols content and lowest EC\n                    <jats:sub>50<\/jats:sub>\n                    values. Significant negative linear regressions were established between phenols and flavonoids contents, and antioxidant activity, which support that the extracts mechanism of action for the different antioxidant activity assays may be identical, being related with the content in those compounds and their free radical scavenging activity.\n                  <\/jats:p>","DOI":"10.1177\/1082013208090094","type":"journal-article","created":{"date-parts":[[2008,4,22]],"date-time":"2008-04-22T15:36:39Z","timestamp":1208878599000},"page":"47-55","source":"Crossref","is-referenced-by-count":22,"title":["Phenolics and Antioxidant Activity of Mushroom\n                    <i>Leucopaxillus                 giganteus<\/i>\n                    Mycelium at Different Carbon Sources"],"prefix":"10.1177","volume":"14","author":[{"given":"L.","family":"Barros","sequence":"first","affiliation":[{"name":"CIMO- Escola Superior Agr\u00e1ria, Instituto                         Polit\u00e9cnico de Braganc\u00c7a Campus de Sta.                         Apol\u00f3nia, Apartado 1172, 5301-855 Braganc\u00c7a,                     Portugal"}]},{"given":"I.C.F.R.","family":"Ferreira","sequence":"additional","affiliation":[{"name":"CIMO- Escola Superior Agr\u00e1ria, Instituto                         Polit\u00e9cnico de Braganc\u00c7a Campus de Sta.                         Apol\u00f3nia, Apartado 1172, 5301-855 Braganc\u00c7a, Portugal,"}]},{"given":"P.","family":"Baptista","sequence":"additional","affiliation":[{"name":"CIMO- Escola Superior Agr\u00e1ria, Instituto                         Polit\u00e9cnico de Braganc\u00c7a Campus de Sta.                         Apol\u00f3nia, Apartado 1172, 5301-855 Braganc\u00c7a,                     Portugal"}]}],"member":"179","published-online":{"date-parts":[[2008,2,1]]},"reference":[{"key":"atypb1","doi-asserted-by":"publisher","DOI":"10.1016\/0027-5107(95)00096-8"},{"key":"atypb2","doi-asserted-by":"crossref","unstructured":"Aust S.D.                  and                      Sringen B.A.                  (1982). Free radicals in biology. Vol. 5, pp.                     1-28, New York:                         Academic Press.","DOI":"10.1016\/B978-0-12-566505-6.50008-9"},{"key":"atypb3","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.07.038"},{"key":"atypb4","doi-asserted-by":"publisher","DOI":"10.3109\/10715768709065294"},{"key":"atypb5","unstructured":"Breitenbach J.                  and                      Kr\u00e4nzlin F.                  (1991). Champignons de Suisse. Boletus et                     champignons \u00e0 lames. 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(1967). Submerged culture of mushroom mycelium. In:                      Peppler H.J.                  (ed.), Microbial Technology. 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The production of free radicals in vivo from the                     action of xenobiotics: the initiation of autooxidation of polyunsaturated fatty                     acids by nitrogen dioxide and ozone. In: Lipid Peroxides in Biology                     and Medicine. 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