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 speciesTotal phenolic content
Scientific nameCommon name(s)(mg GAE/g extract)

Agrocybe sp.Black poplar mushroom; yangimatusutake (Japanese)
Auricularia auricular-judaeJelly mushroom; Judas’s ear fungus; kikurage “tree-jelly fish” (Japanese); mù ěr “wood ear” (Chinese)
Flammulina velutipesGolden needle mushroom; enokitake (Japanese); ū (Chinese)
Ganoderma lucidumReishi (Japanese); l ngzh (Chinese)
Hericium erinaceusLion’s mane mushroom; yamabushitake “mountain-hidden mushroom” (Japanese); hóutóugū “monkey head mushroom” (Chinese)
Lentinula edodesForest mushroom, shiitake “shii mushrooms” (Japanese); xiānggū “fragrant mushroom” (Chinese)
Pleurotus cystidiosusAbalone oyster; summer oyster mushroom
Pleurotus eryngiiKing oyster; king trumpet mushroom; French horn mushroom; eringi (Japanese); xìngbàogū “almond abalone mushroom” (Chinese)
Pleurotus flabellatusPink oyster mushroom
Pleurotus floridaWhite oyster mushroom
Pleurotus sajor-cajuGrey oyster mushroom
Schizophyllum communeBracket fungus; spilt-gill fungus; liezhejun (Chinese)
Termitomyces heimii“Termite nest fungus”
Volvariella volvaceaePaddy straw mushroom; fukurotake (Japanese); cǎogū (Chinese)

Positive controls

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.

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