참고문헌
- Coyle, J. T. and P. Puttfarcken (1993) Stress, glutamate, and neurodegenerative disorders. Science. 262: 689-695. https://doi.org/10.1126/science.7901908
- Margaill, I., K. Plotkine, and D. Lerouet (2005) Antioxidant strategies in the treatment of stroke. Free Radic. Biol. Med. 39: 429-443. https://doi.org/10.1016/j.freeradbiomed.2005.05.003
- Diolock, A. T., J. L. Charleux, G. Crozier-Willi, F. J. Kok, C. Rice-Evans, M. Roberfroid, W. Stahl, and J. Vina-Ribes (1998) Functional food science and defense against reactive oxidative species. Br. J. Nutr. 80: 77-112. https://doi.org/10.1079/BJN19980106
- Saito, M., H. Sakagami, and S. Fujisawa. (2003) Cytotoxicity and apoptosis induction by butylated hydroxyanisole (BRA) and butylated hydroxytoluene (BHT). Anticancer Res. 23: 4693-4701.
- Stefanidou, M., G. Alevisopoulos, A. Chatziioannou, and A. Kouteslinis (2003) Assessing food additive toxicity using a cell model. Vet. Hum. Toxicol. 45: 103-105.
- Sadler, M (2003) Nutritional properties of edible fungi. Nutr. Bull. 28: 305-308. https://doi.org/10.1046/j.1467-3010.2003.00354.x
- Yang, J. H., H. C. Lin, and J. L. Mau (2001) Non-volatile taste components of several commercial mushrooms. Food Chem. 72: 465-471. https://doi.org/10.1016/S0308-8146(00)00262-4
- Lee, B. C., J. T. Bae, H. B. Pyo, T. B. Choe, S. W. Kim, H. J. Hwang, and J. W. Yun (2003) Biological activities of the polysaccharides produced from submerged culture of the edible basidiomycete Grifola frondosa. Enzyme Microb. Technol. 32: 574-581. https://doi.org/10.1016/S0141-0229(03)00026-7
- Mall, J. L., H. C. Lin, and S. F. Song (2002) Antioxidant properties of several specialty mushrooms. Food Res. Int. 35: 519-526. https://doi.org/10.1016/S0963-9969(01)00150-8
- Yang, J. H., H. C. Lin, and J. L. Mau (2002) Antioxidant properties of several commercial mushrooms. Food Chem. 77: 229-235. https://doi.org/10.1016/S0308-8146(01)00342-9
- Yen, G. C. and H. Y. Chen (1995) Antioxidant activity of various tea extract in relation to their antimutagenicity. J. Agric. Food Chem. 43: 27-32. https://doi.org/10.1021/jf00049a007
- Lee, I. H., R. L. Huang, C. T. Chen, H. C. Chen, W. C. Hsu, and M. K. Lu (2002) Antrodia camphorata polysaccharides exhibit anti-hepatitis B virus effects. FEMS Microbiol. Lett. 209: 63-67. https://doi.org/10.1111/j.1574-6968.2002.tb11110.x
- Liu, F., V. E. C. Ooi, and S. T. Chang (1997) Free radical scavenging activities of mushroom polysaccharide extracts. Life Sci. 60: 763-771. https://doi.org/10.1016/S0024-3205(97)00004-0
- Tslapali, E., S. Whaley, J. Kalbfleisch, H. E. Ensley, I. W. Browder, and D. L. Williams (2001) Glucans exhibit weak antioxidant activity, but stimulate macrophage free radical activity. Free Radic. Biol. Med. 30: 393-402. https://doi.org/10.1016/S0891-5849(00)00485-8
- Cheung, P. C. K. (1996) The hypercholesterolemic effect of two edible mushrooms: Auricularia auricula (tree-ear) and Tremella fuciformis (white jelly-leaf) in hypercholesterolemic rats. Nutr. Res. 16: 1721-1725. https://doi.org/10.1016/0271-5317(96)00191-1
- Gao, Q., R. Seljejid, H. Chen, and R. Jiang (1996) Characterisation of acidic heteroglycans from Tremella fuciformis Berk with cytokine stimulating activity. Carbohydr. Res. 288: 135-142. https://doi.org/10.1016/S0008-6215(96)90789-2
- Reshetnikov, S. R., S. P. Wasser, I. Duckman, and K. Tsukor (2000) Medicinal value of the geuns Tremella Pers (Heterobasidiomycetes). Int. J. Med. Mushrooms. 2: 169-193.
- Waterman, P. G. and S. Mole (1994) Analysis of Polyphenolic Plant Metabolites. p. 83. Blackwell Scientific Publ, Oxford.
- Woisky, R. G. and A. Salatino (1998) Analysis of propolis: some parameters and procedures for chemical quality control. J. Apicult. Res. 37: 99-105. https://doi.org/10.1080/00218839.1998.11100961
- Li, Y. G., G. Tanner, and P. Larkin (1996) The DMACA-HCl protocol and the threshold proantho-cyanidin content for bloat safety in forage legumes. J. Sci. Food Agric. 70: 89-101. https://doi.org/10.1002/(SICI)1097-0010(199601)70:1<89::AID-JSFA470>3.0.CO;2-N
- Omran, H., H. Buchenhuskes, B. Zapo, and K. Gierscher (1989) Technical enzymes for the liquefaction of white cabbage and sauerkraut. Food Biotech. 3: 59-63. https://doi.org/10.1080/08905438909549698
- Bradford, M. M. (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye biding. Anal. Biochem. 72: 248-254. https://doi.org/10.1016/0003-2697(76)90527-3
- Cheung, L. M., P. C. K. Cheung, and V. E. C. Ooi (2003) Antioxidant activity and total polyphenolics of edible mushroom extracts. Food Chem. 81: 249-255. https://doi.org/10.1016/S0308-8146(02)00419-3
- Re, R., N. Pellegrini, A. Proteggente, A. Pannala, and M. Yang (1999) Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
- Forni, L. G., V. O. Mora-Arellano, J. E. Packer, and R. L. Willson (1986) Nitrogen dioxide and related free radicals: electron-transfer reactions with organic compounds in solutions containing nitrite or nitrate. J. Chem. Soc. Perkin Trans. 2: 1-6.
- Decker, E. A. and B. Welch (1990) Role of ferritin as a lipid oxidation catalyst in muscle food. J. Agric. Food Chem. 38: 674-677. https://doi.org/10.1021/jf00093a019
- Tsai, S. Y., S. J. Huang, and J. L. Mau (2006) Antioxidant properties of hot water extracts from Agrocybe cylindracea. Food Chem. 98: 670-677. https://doi.org/10.1016/j.foodchem.2005.07.003
- Wada, T., Y. Hayashi, and H. Shibata (1996) Asiaticusin A and B, novel prenylated polyphenolics from Boletinus asiaticus and B. paluster (Boletaceae) fungi. Biosci. Biotech. Bioch. 60: 120-121. https://doi.org/10.1271/bbb.60.120
- Lo, K. M. and P. C. K. Chung (2005) Antioxidant activity of extracts from the fruiting bodies of Agrocybe aegerita var. alba. Food Chem. 89: 533-539. https://doi.org/10.1016/j.foodchem.2004.03.006
- Huang, L. C. (2000) Antioxidant Properties and Polysaccharide Composition Analysis of Antrodia camphorate and Agaricus blazei. Master's Thesis. National Chung-Hsing University, Taichung, Taiwan.
- Mokbel, M. S. and F. Hashinaga (2006) Evaluation of the antioxidant activity of extracts from buntan (Citrus grandis Osbeck) fruit tissues. Food Chem. 94: 529-534. https://doi.org/10.1016/j.foodchem.2004.11.042
- Shimada, K., K. Fujikawa, K. Yahara, and T. Nakamura (1992) Antioxidative properties of xantan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agri. Food Chem. 40: 945-948. https://doi.org/10.1021/jf00018a005
- Ferreira, I. C., F. R. Baptista, P. Vilas-Boas and L. Barros (2007) Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity. Food Chem. 100: 1511-1516. https://doi.org/10.1016/j.foodchem.2005.11.043
- Mau, J. L., S. Y. Tsai, Y. H. Tseng, and S. J. Huang (2005) Antioxidant properties of hot water extracts from Ganoderma tsugae Murrill. LWT-Food Sci. Technol. 38: 589-597. https://doi.org/10.1016/j.lwt.2004.08.010
- Huang, G. W. (2003) Taste Quality and Antioxidant and Antimutagenic Properties of Pleutotus citrinopileatus. Master's Thesis. National Chung-Hsing University, Taichung, Taiwan.
- Huang, D. J., B. X. Ou, and R. L. Prior (2005) The chemistry behind antioxidant capacity assays. J. Agric. Food Chem. 53: 1841-1856. https://doi.org/10.1021/jf030723c
- Murcia, A. M., M. Martinez-Tome, A. M. Jimenez, A. M. Vera, M. Honrubia, and P. Parras (2002) Antioxidant activity of edible fungi (truffles and mushrooms): losses during industrial processing. J. Food Prot. 65: 1614-1622. https://doi.org/10.4315/0362-028X-65.10.1614
- Mattila, P., P. S. Vaananen, K. Kongo, H. Aro, and T. Jalava (2002) Basic composition and amino acid contents of mushrooms cultivated in Finland. J. Agric. Food Chem. 50: 6419-6422. https://doi.org/10.1021/jf020608m
- Endo, A. (1998) Chemistry, biochemistry, and pharmacology of HMO CoA reductase inhibitors. Klin. Wochenschr. 66: 421-427.
- Jose, N. and K. K. Janardhanan (2000) Antioxidant and antitumour activity of Pleurotus florida. Curr. Sci. 79: 941-943.
- Lin, H. C. (1999) Evaluation of Taste Quality and Antioxidant Properties of Edible Mushrooms. Master's Thesis. National Chung-Hsing University, Taichung, Taiwan.