Evidence-Based Complementary and Alternative Medicine / 2012 / Article / Tab 1 / Research Article
Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities Table 1 Total phenolic content of culinary-medicinal mushrooms studied.
Mushroom species Total phenolic content Scientific name Common name(s) (mg GAE/g extract) Agrocybe sp. Black poplar mushroom; yangimatusutake (Japanese)
Auricularia auricular-judae Jelly mushroom; Judas’s ear fungus; kikurage “tree-jelly fish” (Japanese); mù ěr “wood ear” (Chinese)
Flammulina velutipes Golden needle mushroom; enokitake (Japanese);
ū (Chinese)
Ganoderma lucidum Reishi (Japanese); l
ngzh
(Chinese)
Hericium erinaceus Lion’s mane mushroom; yamabushitake “mountain-hidden mushroom” (Japanese); hóutóugū “monkey head mushroom” (Chinese)
Lentinula edodes Forest mushroom, shiitake “shii mushrooms” (Japanese); xiānggū “fragrant mushroom” (Chinese)
Pleurotus cystidiosus Abalone oyster; summer oyster mushroom
Pleurotus eryngii King oyster; king trumpet mushroom; French horn mushroom; eringi (Japanese); xìngbàogū “almond abalone mushroom” (Chinese)
Pleurotus flabellatus Pink oyster mushroom
Pleurotus florida White oyster mushroom
Pleurotus sajor-caju Grey oyster mushroom
Schizophyllum commune Bracket fungus; spilt-gill fungus; liezhejun (Chinese)
Termitomyces heimii “Termite nest fungus”
Volvariella volvaceae Paddy straw mushroom; fukurotake (Japanese); cǎogū (Chinese)
Positive controls Quercetin
Butylated hydroxyanisole (BHA)
Ascorbic acid*
Values were expressed as mean ± standard deviation of three replicate determinations. Mean values in a column with different lowercase letters (a–k) indicate significant difference at
.
*The value is an estimation of total reducing capacity of ascorbic acid instead of its phenolic content.