Wild mushrooms are a vital source of income and nutrition for many poor communities and
of value to recreational foragers. Literature relating to the edibility of mushroom species …

Mushrooms have been consumed since earliest history; ancient Greeks believed that
mushrooms provided strength for warriors in battle, and the Romans perceived them as the …

Numerous species of wild growing mushrooms are widely consumed as a delicacy in central
and eastern Europe. Credible evaluation of their nutritional value has so far been limited …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

Preventive medicine and food industry have shown an increased interest in the
development of natural antioxidants, since those most commonly used synthetic antioxidants …

In order to promote the use of mushrooms as source of nutrients and nutraceuticals, several
experiments were performed in wild and commercial species. The analysis of nutrients …

The chemical composition (dry matter, crude protein, crude fat, total carbohydrates, and ash)
and non-volatile components content (soluble sugars, free amino acids, and 5 …

Mushrooms have been long accomplished for their medicinal properties and bioactivity. The
ancients benefitted from it, even before they knew that there was more to mushrooms than …

The chemical composition and biological properties of Portuguese wild mushrooms
(Cantharellus cibarius, Hypholoma fasciculare, Lepista nuda, Lycoperdon molle …

The present study aimed to investigate the chemical composition, bioactive compounds, and
antioxidant activity of two wild edible mushrooms, the honey fungus (Armillaria mellea) and …