An In Vitro Evaluation of Antioxidant and Colonic Microbial Profile Levels following Mushroom Consumption

Table 3

Total phenols and flavonoid content in the various colon segments following mushroom consumption.

Content	Ascendant colon	Transversal colon	Descended colon
	Pleurotus ostreatus
Total phenols	19.5±0.21	21.4±1.31	24.47±1.56
Flavonoids	97.5±0.43	67.86±3.27	125.36±5.65
	Agaricus bisporus
Total phenols	21.2±3.29	30.14±0.05	29.32±0.31
Flavonoids	50.51±2.61	56.85±2.93	60.75±4.72
	Boletus edulis
Total phenols	40.22±1.91	46.53±2.74	45.65±0.48
Flavonoids	103.87±0.53	95.43±1.75	83.6±0.58
	Cantharellus cibarius
Total phenols	19.71±4.57	21.07±0.14	25.85±1.42
Flavonoids	18.26±2.95	20.11±0.56	45.42±0.85