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Cordycepin, or 3'-deoxyadenosine, is a derivative of the nucleoside adenosine, differing from the latter by the replacement of the hydroxy group in the 3' position with a hydrogen. It was initially extracted from the fungus Cordyceps militaris , [ 1 ] but can now be produced synthetically. [ 2 ]
Cordyceps / ˈ k ɔːr d ɪ s ɛ p s / is a genus of ascomycete fungi (sac fungi) that includes over 260 species worldwide, many of which are parasitic. Diverse variants of cordyceps have had more than 1,500 years of use in Chinese medicine. [1]
Like other members of the Cordyceps genus, C. militaris produces the pharmacologically active compound cordycepin. Cordycepin is a nucleoside analogue of adenosine-differing by only a single hydroxyl group. It has been shown to induce apoptosis, reduce inflammation, and inhibit RNA transcription in cell cultures.
“Ideally, you would get wild foraged Cordyceps, but these are very hard to find, and would be very expensive if you did find them,” says D’Amato. Cordyceps are edible; some people consume ...
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.
The inedible fungus Daldinia concentrica is known by several common names, including King Alfred's cake, cramp balls, and coal fungus. It is a common, widespread saprotrophic sac fungus, living on dead and decaying wood. The fruit of this fungus is hemi-spherical, with a hard, friable, shiny black fruiting body 2 to 7 centimeters wide.
The apple pie is baked in spice cake, the pumpkin in yellow and the cherry in white." [4] Cherpumple was invented in 2009. [3] [5] Phoenix noticed that his family often took a slice of each dessert that was made for holidays, so he decided to create a single dessert that combined all of the flavors.
This will ultimately not prove beneficial for the texture of your cake. Now, the less obvious, but entirely essential, role that temperature plays when it comes to these ingredients involves air ...