Free radical scavenging activity and bioactive compounds of five Agaricus sp. edible mushrooms

Reactive oxygen and free radicals play an important role in cellular injury and the ageing process and also are considered to induce the lipid peroxidation that causes the deterioration of foods. Although organisms have endogenous antioxidant defenses produced during normal cell aerobic respiration against the reactive oxygen species, other antioxidants are taken from the diet, both from natural or synthetic origin.