2005
DOI: 10.3852/mycologia.97.1.12
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Agaricus subrufescens, a cultivated edible and medicinal mushroom, and its synonyms

Abstract: Agaricus subrufescens Peck was cultivated first in the late 1800s in eastern North America. The type consists partly of cultivated material and partly of field-collected specimens. Once a popular market mushroom, the species faded from commerce in the early 20th century. More recently, a mushroom species growing wild in Brazil has been introduced into cultivation in Brazil, Japan and elsewhere. This Brazilian mushroom has been referred to by various names, most commonly as A. blazei Murrill (sensu Heinemann) a… Show more

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Cited by 95 publications
(60 citation statements)
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“…Heinemann) (25), also denoted A. subrufescens Peck (10), is a Basidiomycete that has been reported because of its antitumoral substances (2,9,16). Reports …”
Section: Agaricus Brasiliensis Wasser Et Al (A Blazei Murrill Ssmentioning
confidence: 99%
“…Heinemann) (25), also denoted A. subrufescens Peck (10), is a Basidiomycete that has been reported because of its antitumoral substances (2,9,16). Reports …”
Section: Agaricus Brasiliensis Wasser Et Al (A Blazei Murrill Ssmentioning
confidence: 99%
“…In particular, the potential role of medicinal mushrooms as adjuvant therapy for solid tumors and acute leukemia has been extensively investigated [12][13][14][15]. The edible Bacidiomycota mushroom Agaricus blazei Murill (AbM) grows naturally in an area near São Paulo, Brazil, where it has been used in traditional medicine against a variety of diseases, including infection and cancer [16]. Spores of AbM were taken to Japan in the mid-60s for commercial cultivation and research.…”
Section: Introductionmentioning
confidence: 99%
“…O crescimento do micélio é inibido com pH de 3,0 ou inferior, 8,0 ou superior, ou quando CaCO 3 é utilizado para ajuste do pH para 7,0 ou superior. , also denoted Agaricus subrufescens (KERRIGAN, 2005), has been studied because of its therapeutic (MIZUNO, 2002;WATANABE et al, 2003;SOUZA-PACCOLA et al, 2004;KIMURA at al, 2004;KIM et al, 2005;SILVA et al, 2005;MANTOVANI et al, 2006) and sensory (STIJVE et al, 2002;ESCOUTO et al, 2005) properties. However, few studies describe specific techniques and parameters for A. brasiliensis cultivation, which is generally produced empirically or based on Agaricus bisporus cultivation in Brazil (BRAGA et al, 1998;BRAGA, 2003).…”
Section: Introductionmentioning
confidence: 99%