RT Journal Article ID 7096af2c346c3b0a A1 Kumari, Babita A1 Upadhyay, R.C. A1 Atri, Narender Singh T1 Evaluation of Nutraceutical Components and Antioxidant Potential of North Indian Wild Culinary-Medicinal Termitophilous Mushrooms JF International Journal of Medicinal Mushrooms JO IJM YR 2013 FD 2013-03-22 VO 15 IS 2 SP 191 OP 197 K1 culinary-medicinal mushrooms K1 Termitomyces K1 edible fungi K1 Basidiomycetes K1 nutraceutical components K1 antioxidant activity K1 food composition K1 India AB Mushrooms have long been treated as a delicacy. Nowadays, however, many researchers consider them to be nutraceutical foods. The objective of this study was to determine the nutraceutical components in 7 edible species of Termitomyces (T. microcarpus, T. radicatus, T. badius, T. medius, T. heimii, T. striatus, and T. mammiformis) collected from different localities in North India during the monsoon season; their antioxidant properties also were determined by DPPH free radical scavenging ability and reducing power ability. The various nutraceutical components evaluated include phenolics (15.0−25.85 mg/g), flavonoids (1.38−2.02 mg/g), ascorbic acid (0.018−0.15 mg/g), β-carotene (0.11−0.27 µg/g), and lycopene (0.03−0.19 µg/g). PB Begell House LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,72e9ed69099c0eef,7096af2c346c3b0a.html