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The white button mushroom, Agaricus bisporus, is the most commonly grown mushroom in Iran; however, there is a significant shortage of research on its antioxidant activity and other medicinal properties. The aim of this study was to evaluate antioxidant capacity of the methanolic extracts from four cultivated strains and four Internal Transcribed Spacer (ITS)-identified, Iranian wild isolates of A. bisporus. Evaluations were made for total phenols, flavonoids and anthocyanins, and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. Overall, results showed that all the wild isolates exhibited significantly lower DPPH-derived EC50, compared to the cultivated strains (p < 0.05). A relatively high relationship was observed between total phenols and flavonoids or anthocyanins (r2 > 0.60). However, these constituents could not statistically differentiate the group of wild samples from the cultivated ones, and there was low correlation with the DPPH-derived EC50s (r2 < 0.40). In conclusion, comparisons showed that wild isolate 4 and cultivated strains A15 and H1 had higher antioxidant capacity than the others (p < 0.05). This result identifies these mushrooms as good candidates for further investigation.

Red cabbage or scientifically Brassica oleracea is a rich source of anthocyanins exhibiting enormous antioxidant properties creating a perspective of its applications in healthcare sector. The aim of this study was the evaluation of antioxidant properties of red cabbage extract by DPPH radical scavenging assay, and exploration of its anticancer activity on the growth and viability of the desired human cancer cells by in vitro assay to detect cytotoxic activity. The results showed enhanced effects with increasing concentration exhibiting highest value of IC90+ at the concentration of 2500 µg/ml when it is compared with IC50 value of red cabbage extract at a concentration of 750 µg/ml. The polyphenol compounds were found 39.55 mg GAE/100 g of red cabbage extract and red cabbage extract increases the death rate of cancer cells and the cytotoxicity effect was dose dependent. It can be concluded that red cabbage extract should be used at lower concentrations than 6.4 mg/ml in order to prevent the normal human cell damage. Thus, it can be considered as a healthy foodstuff due to numerous phenolic compounds and powerful antioxidant and anticancer activity when it is used in moderate amount.

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