“…It has been reported that the H 2 O 2 content, O 2 ÅÀ production rate, DPPH and ABTS radical scavenging activity are mainly related to the content of total phenolics and flavonoids in mushrooms. Though other antioxidants were probably present in the mushroom extract, the amounts of ascorbic acid, b-carotene and lycopene found in the mushroom extract were very low (Chen et al, 2010). Therefore, phenolic compounds and flavonoids are considered to make a significant contribution to the mushrooms' antioxidant activity (Chen et al, 2010).…”