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Informationen zum Autor Isabel C.F.R. Ferreira , Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Portugal Patricia Morales , Department of Nutrition and Bromatology II, Faculty of Pharmacy, Complutense University of Madrid, Spain Lillian Barros , Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Portugal Klappentext People's attitudes to food have naturally and inevitably altered in line with changing social conditions and the development of society. Undoubtedly this is a proof of the huge interest of current consumers in the knowledge of composition, properties, safety and health effects of food products. Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products such as wild plants, mushrooms and nuts, which are becoming more relevant in diets, and are especially useful for developing novel health foods and in modern natural food therapies. Topics covered range from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects on health, through their biological and pharmacological properties (antioxidant, antibacterial, antifungal, antitumor capacity, among others). This book will provide researchers, teachers and postgraduate students in food science and nutrition, biochemistry, botanical, medical and pharmaceutical areas with a complete and extensive summary of the health benefits and food applications of wild plants, mushroom and nuts. Inhaltsverzeichnis List of Contributors xi Preface xv 1 Introduction: The Increasing Demand for Functional Foods 1 Natália Martins, Patricia Morales, Lillian Barros, and Isabel C. F. R. Ferreira 1.1 Food Patterns: A Cross¿sectional Approach and Brief Overview 1 1.2 Nutrition and Health: Facts and Tendencies 2 1.3 Functional Foods Diversity and Related Applications: A World of (Un)Explored Biofunctionalities 4 1.4 Functional Foods Versus Bioactive Molecules: Hierarchies and Regulatory Practices 6 1.5 Challenges and Opportunities: A Multidimensional Perspective 8 1.6 Conclusion 9 References 10 2 The Numbers Behind Mushroom Biodiversity 15 Anabela Martins 2.1 Origin and Diversity of Fungi 15 2.2 Ecological Diversity 18 2.3 Global Diversity of Soil Fungi 22 2.4 Wild Edible Fungi 24 2.5 Cultivation of Edible Fungi 38 2.6 Social and Economic Interest in Edible Mushrooms 41 2.7 Edible Mushroom World Production and Commercialization 42 2.8 Conclusion 49 References 50 3 The Nutritional Benefits of Mushrooms 65 Carolina Barroetaveña and Carolina V. Toledo 3.1 Introduction 65 3.2 Nutritional Properties of Mushrooms 66 3.3 Vitamins 73 3.4 Conclusion 75 References 76 4 The Bioactive Properties of Mushrooms 83 Marina Sokovi¿, Ana ¿iri¿, Jasmina Glamölija, and Dejan Stojkovi¿ 4.1 Introduction 83 4.2 Antimicrobial Activity of Edible and Medicinal Fungi 84 4.3 Mushrooms as a Reliable Source of Antioxidants for Disease Prevention 95 4.4 Could Mushrooms Be Used as Cytotoxic and Antitumor Agents? 100 4.5 Controlling Obesity, Metabolic Syndrome, and Diabetes Mellitus with Mushrooms 108 4.6 Conclusion 111 References 111 5 The Use of Mushrooms in the Development of Functional Foods, Drugs, and Nutraceuticals 123 Humberto J. Morris, Gabriel Llauradó, Yaixa Beltrán, Yamila Lebeque, Rosa C. Bermúdez, Nora García, Isabelle Gaime¿Perraud, and Serge Moukha 5.1 Introduction...
