Open AccessTHE ANTIOXIDANT COMPONENTS AND UMAMI MOLECULES IN MUSHROOMS: A REVIEW
Author(s) -
Anshika Phutela,
Aparajita Bhasin
Publication year - 2021
Publication title -
plant archives/plant archives
Language(s) - English
Resource type - Journals
eISSN - 2581-6063
pISSN - 0972-5210
DOI - 10.51470/plantarchives.2021.v21.no2.038
Subject(s) - umami , antioxidant , chemistry , mushroom , taste , food science , monosodium glutamate , agaricus , biochemistry , flavor , antifungal , oxidative stress , antimicrobial , biology , microbiology and biotechnology , organic chemistry
Mushrooms possess several therapeutic properties such as antioxidant, antifungal, antimicrobial, anticancer, antineoplastic, antidiabetic, anti-inflammatory, antibacterial, cholesterol-lowering, and immune-stimulating effects. Antioxidants are defined as the molecules which occur in our food and helps in the prevention or reduction of oxidative stress. Antioxidants are known for elevating good health and minimizes the risk of cardiovascular diseases, certain types of cancers, diabetes, cirrhosis, and stroke. The antioxidants are categorized into natural antioxidants and synthetic antioxidants. Various ingredients (like polyols, free amino acids, soluble sugars, and 5?-nucleotides) are present. The common flavor present in mushrooms is named umami taste, also known as the perception of satisfaction which is produced by MSG (Monosodium glutamate). MSG present in the mushroom is responsible for its rich, brothy, or meaty taste