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This is a Quantitative Study study.

October 17, 2025FoodsOpen Access

Centesimal Composition, Bioactive Compounds, Antioxidant and α-Glucosidase Inhibitory Activities of Commercial Edible Oyster Mushrooms at Different Maturity Stages in Northern Thailand

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Authors

JKJaturong KumlaKing Saud University SLSaisamorn LumyongRoyal Society NSNakarin SuwannarachKing Saud University

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Implication

This research finds significant variation in bioactive compounds and antioxidant properties in five oyster mushroom species, indicating optimal timing for harvest.

Key Points

Mushroom maturity affects both nutritional and bioactive compound composition significantly.
The middle growth stage of oyster mushrooms shows the highest ergothioneine and phenolic compounds.
All mushroom extracts exhibited antioxidant and α-glucosidase inhibitory activities, peaking at the middle stage.
These findings provide insights for growers targeting markets and functional food developers enhancing health benefits.

Cite This Study

Kumla et al. (2025) studied this question.

synapsesocial.com/papers/68f199b7de32064e504dc5cb https://doi.org/10.3390/foods14203511

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Implication

This research finds significant variation in bioactive compounds and antioxidant properties in five oyster mushroom species, indicating optimal timing for harvest.

Centesimal Composition, Bioactive Compounds, Antioxidant and α-Glucosidase Inhibitory Activities of Commercial Edible Oyster Mushrooms at Different Maturity Stages in Northern Thailand

Discussion

Member takes

Implication

Key Points

Cite This Study

Centesimal Composition, Bioactive Compounds, Antioxidant and α-Glucosidase Inhibitory Activities of Commercial Edible Oyster Mushrooms at Different Maturity Stages in Northern Thailand

Discussion

Member takes

Implication

Key Points

Cite This Study

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