Nutraceutical and Food Preserving Importance of Laetiporus sulphureus
Türk Tarım - Gıda Bilim ve Teknoloji dergisi, cilt.7, sa.sp1, ss.94-100, 2019 (TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 7 Sayı: sp1
- Basım Tarihi: 2019
- Doi Numarası: 10.24925/turjaf.v7isp1.94-100.2729
- Dergi Adı: Türk Tarım - Gıda Bilim ve Teknoloji dergisi
- Derginin Tarandığı İndeksler: TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.94-100
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Ondokuz Mayıs Üniversitesi Adresli: Evet
Özet
Laetiporus sulphureus (Bull.: Fr.) Murr. is popularly known as “sulphur polypore” or “chicken ofthe woods” due to its characteristic sulphur yellow coloured polypore’s and chicken-like taste andtexture. This edible wild mushroom has been traditionally consumed as a source of nutrition andfolk medicine in Asia and Europe for a long time. The numerous studies have shown that L.sulphureus nutritionally provides various key components such as carbohydrate, essential aminoacids and fatty acids, vitamins, minerals, and fibre. Besides, the extracts prepared from fruitingbodies or mycelia of this mushroom have exhibited a number of medicinal properties such asimmunomodulation, antitumor, anti-inflammatory, antioxidant, antimicrobial, andantihyperglysemic activities because of their biologically active components such as phenolics,triterpenes, and polysaccharides. L. sulphureus is also a suitable candidate to be used as a naturalfood preserving source.