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Several fatty acids, phenolic compounds, organic acid, carotenoids, and steroids from this mushroom have been shown to exhibit antioxidant and anti-inflammatory properties. 

Z. Pang, O. Sterner. Journal of Organic Chemistry, 56. 1233. (1991)

J.A. Kim, A. Tay, E.C. Blanco Phytotherapy Research, 22. 1104. (2008)

P. Valentao, P.B. Andrade, J. Rangel, B. Ribeiro, B.M. Silva, P. Baptista, R.M. Seabra. Journal of Agricultural and Food Chemistry, 53. 4925 (2005)

B. Dulgar, A. Gonuz, F. Gucin. Pakistan Journal of Biological Sciences, 7. 1535. (2004)

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