Publication at Central Library of Charles University |
2023
Abstract
Edible mushrooms are consumed worldwide. The overall amount of lipids in mushrooms is small and consists of complex lipids, such as triacylglycerols, phospholipids, and sterols.
Nutritional studies have outlined the lipid compositions of mushrooms but have not analyzed their fatty acid esters of hydroxy fatty acid (FAHFA) profiles. FAHFAs are a class of anti-inflammatory and antidiabetic lipids frequently found in human food.
This study aimed to characterize the FAHFA profiles of various edible mushrooms.