Mushroom Magic Biochemistry and Nutritional Value of Fungi

Preface

About the Editors

1. Mushroom Diversity and their Biochemical Composition

2. Nutritional Significance of Mushrooms in Human Diets

3. Phenolic Compounds and Antioxidant Potential in Mushrooms

4. Terpenoids and Their Health Benefits in Edible Fungi

5. Protein and Amino Acid Profile of Mushrooms

6. Vitamins and Minerals in Mushrooms: A Nutritional Treasure

7. beta-Glucans in Mushrooms: Immunomodulatory and Anticancer Effects

8. Chitin and Chitosan in Mushrooms: Bioactivity and Applications

9. Medicinal Properties of Edible Mushrooms: A Biochemical Perspective

10. Mushrooms as Sources of Natural Bioactive Compounds

11. Impact of Cooking and Processing on Mushroom Nutrient Retention

12. Culinary Techniques for Maximizing Nutritional Value of Mushrooms

13. Mushrooms and Gut Health: Interactions with the Microbiome

14. Prebiotic Potential of Mushroom-Derived Compounds

15. Biochemical Variability in Wild vs. Cultivated Mushrooms

16. Edible and Wild Medicinal Mushrooms: Comparative Biochemical Profiles

17. Allergenic and Toxic Compounds in Mushrooms: Biochemical Identification and Implications

18. Mushrooms as Bioindicators of Environmental Toxins

19. Mushrooms as Functional Foods: Trends and Innovations

20. Integrating Mushroom Nutritional Biochemistry into Human Health Strategies

21. An Update on Pathophysiology and Management of Mushroom Mycetism