Antioxidant capacity of the three components of turkey tail
mushroom varied significantly. At the highest dosage, fruiting body had the
strongest antioxidant activity, mycelium had the weakest, and exudate had
intermediate antioxidant activity. In contrast, at lower concentrations, exudate
sustained its antioxidant activity at levels greater than fruiting body and
mycelium. This information may be useful in order to select which part of the
mushroom would be the most beneficial antioxidant under varying conditions.