Antioxidant and in vitro anticancer effect of edible

Antioxidant effect of edible mushroom (shiitake and agaricus mushroom) and medicinal mushroom extract (reishi mushroom, cordyceps Buy DMT Online. How Do I Get Weed

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chaga, and Sangha mushroom), growth inhibition rate of human cancer cells (AGS, HCT-116, and HepG2), and Bcl- 2,

The in vitro anticancer effects of edible and medicinal mushrooms were compared

Through the analysis of Bax gene, and iNOS and COX-2 genes related to inflammation.

The DPPH and hydroxy radical (OH·) scavenging ability were high in the order of shiitake, agaricus, cordyceps, reishi, chaga, and Sanghwang mushroom, and the antioxidant effect of medicinal mushrooms was higher than that of edible mushrooms.

The antioxidant effect of Sanghwang mushroom was 78% and 90%, and Sanghwang mushroom was

The best (p<0.05). The inhibitory effect on AGS gastric cancer cells, HCT-116 colon cancer cells, and HepG2 liver cancer cells was 5-40% for the edible mushrooms.

Agaricus mushroom and Shiitake mushroom extract, 28-79% for medicinal mushrooms Reishi mushroom and Cordyceps extract, and The chaga extract was found to be 75-91%.

Expression of Bcl-2 and Bax genes related to apoptosis induction and iNOS and COX-2 gene expression related to inflammation induce apoptosis and cell carcinogenesis in.

The order of Shiitake, Agaricus, Cordyceps, Reishi, Chaga, and Sangha. The effect of inhibiting the (inflammation) induction process was high. As for the total polyphenol and flavonoid compound content, the

Polyphenol and flavonoid content of Sanghwang mushroom were the highest at 317.2 mg/g and 35.7 mg/g, respectively, followed by Chaga

Mushroom, Reishi mushroom, Cordyceps, Agaricus mushroom, and Shiitake mushroom extract.

content was lowered. The content of total polyphenols and flavonoid compounds of medicinal mushrooms was higher than that of edible mushrooms,