Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified wit...
Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
Due to an aging population and the prevalence of illnesses associated with modern lifestyles, mushrooms, well known for their nutritional value and health-promoting properties, are becoming an increasingly important part of the diet. They are consumed in various forms, including food, nutraceuticals, and dietary supplements. A relatively new trend...
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Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives
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TN_cdi_doaj_primary_oai_doaj_org_article_d7744203fab0453283518f795e55057e
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_d7744203fab0453283518f795e55057e
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ISSN
2076-3921
E-ISSN
2076-3921
DOI
10.3390/antiox14050519
