Mushroom: a potential anti-aging agent/ (Record no. 88096)

MARC details
000 -LEADER
fixed length control field 02536nam a22001937a 4500
003 - CONTROL NUMBER IDENTIFIER
control field KE-MeUCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220919105357.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 220919b xxu||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
Source
040 ## - CATALOGING SOURCE
Original cataloging agency
Transcribing agency KE-MeUCS
Modifying agency KE-MeUCS
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Mariga, Alfred Mugambi
245 ## - TITLE STATEMENT
Title Mushroom: a potential anti-aging agent/
Statement of responsibility, etc Alfred Mugambi Mariga
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Meru:
Name of publisher, distributor, etc Meru University of Science and Technology,
Date of publication, distribution, etc 2022.
490 ## - SERIES STATEMENT
Series statement MUSTIC2022
520 ## - SUMMARY, ETC.
Summary, etc Aging is a progressive physiological change in an organism that lead to senescence or a decline of biological functions of the organism’s ability to adapt to metabolic stress. Aging takes place in a cell, an organ, or the total organism with the passage of time. As much as this is change is natural, it can be hastened by both the biotic and abiotic factors and the organism’s inherent factors. Of these factors, reactive oxygen species (ROS), induced by various endogenous and exogenous sources has been shown to be the most potent aging agent in organisms. Almost all organisms have antioxidant defence mechanisms. However, these are often inadequate to completely prevent oxidation stress-induced damage. Consequently, antioxidant supplements or natural foods containing antioxidants may be used to reduce oxidative damage to the human body. For example, some naturally occurring foods contain fiber, pigments (e.g. betalains, carotene, Xanthophyll, lycopene and chlorophyll) and other bioactive components all of which have been shown to be strong antioxidants. Since antiquity, mushroom, a fungus, has been part of the normal human diet and currently, the amount consumed has increased greatly, involving a large number of species, both the cultivated and the wild. The increase is due to reported health benefits which have been associated with regular mushroom consumption. The main bioactive molecules in mushroom are phenolic compounds (phenolic acid and flavonoids), tocopherols, ascorbic acid, carotenoids polysaccharides, lipopolysaccharides and peptidoglycans. These bioactive molecules have been shown to have a significant antioxidant activity which is manifested by a lower EC50 value. Pleurotus eryngii, Agaricus bisporus, Flammulina velutipes and Lentinula edodes have been shown to have a high antioxidant potential. This review will discuss ROS, their effect on biological systems and the antioxidant properties of mushrooms with special attention on some popular edible and medicinal mushrooms.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Article
Cataloguer Mercy Musungu
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Cataloger Total Checkouts Date last seen Price effective from Koha item type
    Library of Congress Classification     Meru University Meru University Periodical Section 19/09/2022 Mercy Musungu   19/09/2022 19/09/2022 Article

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