Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants 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 will range from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects on health, though their biological and pharmacological properties (antioxidant, antibacterial, antifungal, antitumor capacity, among others).
Tabela de Conteúdo
List of contributors
Preface
1. Introduction: The Increasing Demand for Functional Foods
2. The Numbers Behind Mushrooms Biodiversity
3. The Nutritional Benefits of Mushrooms
4. The Wide Range of Bioactive Properties of Mushrooms
5. The Use of Mushrooms in the Development of Functional Foods, Drugs or Nutraceuticals
6. The Consumption of Wild Edible Plants
7. Wild Greens as Source of Nutritive and Bioactive Compounds over the World
8. Nutrients and Bioactive Compounds in Wild Fruits through Different Continents
9. Wild Plant-Based Functional Foods, Drugs or Nutraceuticals
10. Nuts: Agricultural and Economic Importance Worldwide
11. Recent Advances in the Biological Properties of Nuts
12. The Interest of Nuts as Sources of Nutrients
13. The Contribution of Chestnuts to the Design and Development of Functional Foods
14. Emerging Functional Foods Derived From Almonds
Index
Sobre o 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
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