Nutraceutical and Food Preserving Importance of Laetiporus sulphureus
Laetiporus sulphureus (Bull.: Fr.) Murr. is popularly known as “sulphur polypore” or “chicken of the woods” due to its characteristic sulphur yellow coloured polypore’s and chicken-like taste and texture. This edible wild mushroom has been traditionally consumed as a source of nutrition and folk med...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2019-12-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2729 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850253120814186496 |
|---|---|
| author | Sanem Bulam Nebahat Şule Üstün Aysun Pekşen |
| author_facet | Sanem Bulam Nebahat Şule Üstün Aysun Pekşen |
| author_sort | Sanem Bulam |
| collection | DOAJ |
| description | Laetiporus sulphureus (Bull.: Fr.) Murr. is popularly known as “sulphur polypore” or “chicken of the woods” due to its characteristic sulphur yellow coloured polypore’s and chicken-like taste and texture. This edible wild mushroom has been traditionally consumed as a source of nutrition and folk 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 amino acids and fatty acids, vitamins, minerals, and fibre. Besides, the extracts prepared from fruiting bodies or mycelia of this mushroom have exhibited a number of medicinal properties such as immunomodulation, antitumor, anti-inflammatory, antioxidant, antimicrobial, and antihyperglysemic 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 natural food preserving source. |
| format | Article |
| id | doaj-art-55f6b241726d4cd0b60c0c160a344a9c |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2019-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-55f6b241726d4cd0b60c0c160a344a9c2025-08-20T01:57:28ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2019-12-017sp19410010.24925/turjaf.v7isp1.94-100.27291351Nutraceutical and Food Preserving Importance of Laetiporus sulphureusSanem Bulam0Nebahat Şule Üstün1Aysun Pekşen2Department of Food Engineering, Faculty of Engineering, Giresun University, Güre Campus, 28200 GiresunDepartment of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Kurupelit Campus, 55139 Atakum/SamsunDepartment of Horticulture, Faculty of Agriculture, Ondokuz Mayıs University, Kurupelit Campus, 55139 Atakum/SamsunLaetiporus sulphureus (Bull.: Fr.) Murr. is popularly known as “sulphur polypore” or “chicken of the woods” due to its characteristic sulphur yellow coloured polypore’s and chicken-like taste and texture. This edible wild mushroom has been traditionally consumed as a source of nutrition and folk 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 amino acids and fatty acids, vitamins, minerals, and fibre. Besides, the extracts prepared from fruiting bodies or mycelia of this mushroom have exhibited a number of medicinal properties such as immunomodulation, antitumor, anti-inflammatory, antioxidant, antimicrobial, and antihyperglysemic 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 natural food preserving source.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2729chicken of the woodsfood preservinglaetiporus sulphureusnutritional, therapeutic |
| spellingShingle | Sanem Bulam Nebahat Şule Üstün Aysun Pekşen Nutraceutical and Food Preserving Importance of Laetiporus sulphureus Turkish Journal of Agriculture: Food Science and Technology chicken of the woods food preserving laetiporus sulphureus nutritional, therapeutic |
| title | Nutraceutical and Food Preserving Importance of Laetiporus sulphureus |
| title_full | Nutraceutical and Food Preserving Importance of Laetiporus sulphureus |
| title_fullStr | Nutraceutical and Food Preserving Importance of Laetiporus sulphureus |
| title_full_unstemmed | Nutraceutical and Food Preserving Importance of Laetiporus sulphureus |
| title_short | Nutraceutical and Food Preserving Importance of Laetiporus sulphureus |
| title_sort | nutraceutical and food preserving importance of laetiporus sulphureus |
| topic | chicken of the woods food preserving laetiporus sulphureus nutritional, therapeutic |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2729 |
| work_keys_str_mv | AT sanembulam nutraceuticalandfoodpreservingimportanceoflaetiporussulphureus AT nebahatsuleustun nutraceuticalandfoodpreservingimportanceoflaetiporussulphureus AT aysunpeksen nutraceuticalandfoodpreservingimportanceoflaetiporussulphureus |