Edible Fungi : Chemical Composition, Nutrition and Health Effects / edited by Dejan Stojković and Lillian Barros.

Format:

Book

Contributor:

Stojković, Dejan, editor.

Barros, Lillian, editor.

Series:

Food chemistry, function and analysis.

Food Chemistry, Function and Analysis Series

Language:

English

Subjects (All):

Edible fungi.

Edible fungi--Composition.

Edible fungi--Health aspects.

Physical Description:

1 online resource (406 pages)

Edition:

First edition.

Place of Publication:

London, England : Royal Society of Chemistry, [2023]

Summary:

This book is primarily intended for food scientists and technologists offering insights into current research and developments in the chemical composition and nutraceutical and pharmaceutical properties of edible fungi.

Contents:

Intro

Title

Copyright

Contents

Chapter 1 Diversity of the Fungi Kingdom: Molecular Tools to Distinguish Mushrooms Considered Safe and Unsafe for Human Health

1.1 Introduction

1.2 Good Practices for Mushroom Picking

1.2.1 Mycological Habitats

1.2.2 Morphological Identification of Mushrooms

1.3 Identification of Mushrooms Through Molecular Tools

1.3.1 Random Amplified Polymorphic DNA (RAPD)

1.3.2 Inter-simple Sequence Repeat (ISSR)

1.3.3 Sequence-related Amplified Polymorphism (SRAP)

1.3.4 Simple Sequence Repeats (SSRs)

1.3.5 Amplified Fragment Length Polymorphism (AFLP)

1.3.6 Sequence Characterized Amplified Region (SCAR)

1.3.7 Restriction Fragment Length Polymorphisms (RFLPs)

1.3.8 Internal Transcribed Spacer (ITS)

References

Chapter 2 Update on Research Data on the Nutrient Composition of Mushrooms and Their Potentials in Future Human Diets

2.1 Introduction

2.2 Major Nutritional Components of Selected Mushrooms

2.2.1 Proteins and Amino Acids

2.2.2 Fats (Lipids)

2.2.3 Vitamins

2.2.4 Carbohydrate and Fiber

2.2.5 Mineral Constituents

2.2.6 Nucleic Acids and Their Constituents

2.3 Conclusion

Chapter 3 Updates on Fatty Acids in Mushrooms: Content, Characterization, and Biological Effects

3.1 Introduction

3.2 Fatty Acids Content in Mushrooms

3.2.1 Linoleic Acid

3.2.2 Oleic Acid

3.2.3 Linolenic Acid

3.2.4 Palmitic Acid

3.2.5 Stearic Acid

3.2.6 Ratio of ω-6/ω-3

3.3 Fatty Acids Isolated from Mushrooms

3.4 Conclusions

Abbreviations

Chapter 4 Bioactive Phenolic Compounds from Mushrooms

4.1 Introduction

4.2 Overview of the Main Classes of Phenolic Compounds Found in Mushrooms

4.3 Phenolic Composition of the Most Popular Mushrooms with Food and/or Medicinal Applications

4.3.1 Agaricaceae Family.

4.3.2 Boletaceae Family

4.3.3 Cantharellaceae Family

4.3.4 Hymenochaetaceae Family

4.3.5 Lyophyllaceae Family

4.3.6 Polyporaceae Family

4.3.7 Other Mushrooms Rich in Phenolic Compounds

4.4 Conclusions

Acknowledgements

Chapter 5 Bioactive Properties of Mushrooms with Potential Health Benefits

5.1 Introduction

5.2 Mushroom Consumption and Potential Health Benefits

5.3 Extracts and Individual Compounds from Mushrooms with Bioactive Properties

5.3.1 Antioxidant Activity

5.3.2 Anti-inflammatory, Neuroinflammatory, and Neuroprotective Activities

5.3.3 Antimicrobial Properties and Impact of Bioactives on Gut Microbiota

5.3.4 Immunomodulatory and Cytotoxic Properties

5.3.5 Cardioprotective Properties

5.3.6 Antidiabetic Properties

5.3.7 Anti-ageing Properties

5.3.8 Hepatoprotective Properties

5.4 Conclusion and Future Trends

Chapter 6 Macromolecules in Fungi with Pharmaceutical Potential

6.1 Introduction

6.2 Polysaccharides

6.2.1 β-Glucan

6.2.2 Other Polysaccharides

6.3 Proteins

6.3.1 Lectins

6.3.2 Fungal Immunomodulatory Proteins

6.3.3 Proteins with Enzymatic Activity

6.4 Lipids

6.5 Terpenes and Terpenoids

6.6 Phenolic Compounds

6.7 Other Compounds

6.7.1 Vitamins

6.7.2 Minerals

6.8 Conclusions and Future Perspectives

Chapter 7 Terpenes and Steroids in Fungi Used in the Daily Diet

7.1 Introduction

7.2 Terpenes and Steroids in Edible Mushrooms

7.2.1 Antrodia Species

7.2.2 Coriolus Species

7.2.3 Ganoderma species

7.2.4 Laetiporus species

7.2.5 Meripilus Species

7.2.6 Pleurotus Species

7.2.7 Polyporus Species

7.2.8 Trametes Species

7.3 Conclusions

References.

Chapter 8 Cultivation of Mushrooms Widely Appreciated by Consumers

8.1 Introduction

8.2 Main Technological Advances in Commercial Agaricus spp. Production

8.2.1 Substrate Production

8.2.2 Supplementation

8.2.3 Cultivation in the Dutch System

8.2.4 Cultivation in Specialized Rooms (Phase IV)

8.2.5 Automated Watering Systems

8.2.6 Harvest

8.3 Smart Farms

Chapter 9 The Cultural Use of Mushrooms

9.1 Introduction

9.2 Food

9.3 Medicine

9.4 Linguistic Use

9.5 Folk Tales, Beliefs, and Superstitions

9.6 Religious Use and Entheogens

9.7 Art and Fashion

9.8 Economic Use

9.9 The Emergence of New Mushroom Cultural Phenomena

9.10 Quantitative Methods for Assessing the Cultural Use of Mushrooms

9.11 Future Cultural Use of Mushrooms

Chapter 10 Applications of Mushrooms in the Food Industry

10.1 Introduction

10.2 Mushroom Products as Functional Food

10.3 Mushrooms as Food Value Enhancers

10.3.1 Mushroom-based Proteins as Fortifiers of Food Products

10.3.2 The Rise of Mushroom-based Food: Upgraded Snacks and Flours, Faux Meat/Dairy Products, and Others

10.4 Mushroom Bioactives in the Food Industry

10.5 Mushrooms as a Source of Pre- and Probiotics in Food

10.6 Mushrooms in Biotechnology (Encapsulation, Emulsification)

10.7 Wild-growing Mushrooms and Their Perspective in Commercialization

10.8 Conclusion

Chapter 11 The Global Market for Mushrooms, Their Uses as Dietary Supplements and Associated Safety Issues

11.1 Introduction

11.2 The Global Market for Mushrooms

11.3 Mushroom Dietary Supplements

11.4 Safety Issues Associated with the Consumption of Mushroom Supplements

11.5 Conclusion

Subject Index.

Notes:

Description based on publisher supplied metadata and other sources.

Description based on print version record.

Includes bibliographical references and index.

ISBN:

9781839167539

183916753X

9781839167522

1839167521