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Poisonous Mushroom (Nonedible) as an Antioxidant Source

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

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.

Keywords

Antioxidant Natural resource Poisonous Toxic Wild mushroom 

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Authors and Affiliations

  1. 1.Bahçe Vocational School, Department of Food ProcessingOsmaniye Korkut Ata UniversityOsmaniyeTurkey

Section editors and affiliations

  • K. G. Ramawat
    • 1
  1. 1.Department of BotanyUniversity College of Science, M. L. Sukhadia UniversityUdaipurIndia

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