Improving antioxidant capacity of foods: adding mushroom powder to pasta

Dietary antioxidants have aroused much interest for their potential health benefits as an effective way to mitigate oxidative stress and chronic disease. Mushrooms are rich in many different biological compounds, and have been perpetually widely used due to their nutritional and medicinal values. This chapter summarizes the main antioxidants found in mushrooms and their therapeutic and health-promoting roles in both cell lines and animal models. Also, included is a review of the evidence of how in vitro and in vivo methods are related to potential benefits derived from functional food after incorporating mushrooms.