%0 Journal Article
%T In Vitro Free Radical Scavenging Activity of a Wild Edible Mushroom, Sparassis crispa (Wulf.) Fr., from North Western Himalayas, India
%A Madhavi Joshi
%A Anand Sagar
%J Journal of Mycology
%D 2014
%I Hindawi Publishing Corporation
%R 10.1155/2014/748531
%X Bioactive compounds and antioxidant activity of methanolic extract of Sparassis crispa collected from North Western Himalayan region of India were analyzed. Phenolic content £¿mg tannic acid equivalent per g of the extract and flavonoids £¿mg catechin equivalent per g of the extract were recorded to be the major antioxidant components in this wild edible mushroom. Significant antioxidant efficiency on inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) was observed when compared to standard antioxidant like L-ascorbic acid. IC50 value of the extract was 2.11£¿mg/mL. The findings suggest S. crispa as an easily accessible source of natural antioxidants. 1. Introduction Oxidation is essential in many living organisms for the production of energy to fuel biological processes. However, uncontrolled production of oxygen derived free radicals results in the onset of many diseases, such as cancer, rheumatoid arthritis, and atherosclerosis, as well as in degenerative processes associated with ageing [1]. Almost all organisms are well protected against free radical damage by antioxidant enzymes such as superoxide dismutase (SOD) and catalase or chemical compounds such as ascorbic acid, ¦Á-tocopherols, carotenoids, polyphenol compounds, and glutathione [2]. As improved antioxidant status helps to minimize the oxidative damage and thus delay or prevent pathological changes. Potential antioxidant therapy should be, therefore, included either as natural free radical scavenging antioxidant enzymes or as an agent which is capable of augmenting the activity of antioxidant enzymes [3]. Traditionally, wild edible mushrooms are used by most of the Asian and other countries worldwide as food and medicinal sources [4, 5]. They are also a good source of antioxidants. In the past few years, the suspected toxicity of some of the synthetic compounds used in food has raised interest in natural products; therefore, compounds from natural sources that possess antioxidant activity are being sought. Naturally occurring substances having antioxidant property are becoming one of the most appealing modes of modern therapy. Among them, mushrooms or their derivatives or extracts occupy an elite position to perform this function [6¨C11]. Mushrooms are gaining importance both as nutrient supplement and disease curing medicine. Mushrooms are unlimited source of therapeutically useful and biologically active agents. Compounds of mushrooms have been reported to have antifungal, anti-inflammatory, antibacterial, antiviral, antitumor, hepatoprotective, antidiabetic, antithrombotic, hypotensive, and
%U http://www.hindawi.com/journals/jmy/2014/748531/