Mushrooms: Cultivation, Antioxidant Properties and Health Benefits

Grégoire Pesti (Editor)

Series: Food Science and Technology
BISAC: NAT022000

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Many of the vast number of mushroom species are available worldwide. They are valued in gourmet traditions around the world for their unique taste, aroma, nutritional value, and medicinal potentials. Many mushroom species are also used in traditional medicines in many countries around the world, including China, Japan, Nigeria, Tibet, etc. Additionally, mushrooms are highly appreciated by many in most communities.

Because they are considered as valuable health foods, have acceptable texture and flavor, have low energy content, high proportion of indigestible fiber, and antioxidant constituents. They have good medicinal values, and they contain significant amounts of vitamins, and minerals. This book discusses the cultivation of mushrooms along with the antioxidant properties mushrooms have. The book also provides information on the health benefits edible mushrooms may have on the human body. (Imprint: Nova)

Preface

Chapter 1 - Biological Significance and Medicinal Properties of the Maitake Mushroom (pp. 1-42)
Sensuke Konno (Department of Urology, New York Medical College, Valhalla, NY, USA)

Chapter 2 - The Use of Edible Mushroom Extracts as Bioactive Ingredients to Design Novel Functional Foods with Hypocholesterolemic Activities (pp. 43-74)
Alicia Gil-Ramírez and Cristina Soler-Rivas (CIAL -Research Institute in Food Science (UAM-CSIC), Department of Production and Characterization of Novel Foods, Madrid, Spain)

Chapter 3 - Mushrooms: Biological Characterization, Antioxidant Properties and Interactions with Human Health (pp. 75-92)
Patrícia Molz, Joel Henrique Ellwanger, Daniel Prá and Silvia Isabel Rech Franke (Universidade de Santa Cruz do Sul - UNISC, Santa Cruz do Sul - RS / Brasil, and others)

Chapter 4 - Phytochemistry, Traditional Uses and Health Benefits of the Mushroom Inonotus obliquus (Chaga) (pp. 93-118)
Haixia Chen and Jia Wang (Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, China)

Chapter 5 - Immunomodulatory Effects of Mushroom Extracts and Compounds (pp. 119-140)
Tzi Bun Ng and Charlene Cheuk Wing Ng (School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China)

Chapter 6 - An Insight into Anti-Diabetic Effects of Mushrooms (pp. 141-156)
Bin Du and Baojun Xu (Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China, and others)

Chapter 7 - Protective Effects of Mushrooms against Tissue Damage with Emphasis on Neuroprotective, Hepatoprotective and Radioprotective Activities (pp. 157-174)
Tzi Bun Ng and Charlene Cheuk Wing Ng (School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China)

Chapter 8 - Effects of Mushroom Extracts and Compounds on Experimental Diabetes (pp. 175-188)
Tzi Bun Ng and Charlene Cheuk Wing Ng (School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China)

Chapter 9 - Antihyperlipidemic Effects of Mushroom Extracts and Compounds (pp. 189-198)
Tzi Bun Ng and Charlene Cheuk Wing Ng (School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China)

Chapter 10 - Mushroom Proteins with Antibacterial, Antifungal, Antiviral, Anti-Parasite and Anti-Insect Activities (pp. 199-208)
Jack Ho Wong and Tzi Bun Ng (School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China)

Chapter 11 - Micronutrients Benefits of Consumption of the Sclerotium (Tuber) of Pleurotus tuber-regium (Ósū) Mushroom in Southeastern Nigeria (pp. 209-226)
Innocent C. Nnorom (Department of Pure and Industrial Chemistry, Abia State University, Uturu, Abia State, Nigeria)

Chapter 12 - Valorization of Coffee-Grounds Supplemented with Wheat Straw by Cultivation of a Pleurotus ostreatus Local Strain (pp. 227-242)
Malika Mansour-Benamar, Souhila Aoudia and Nadia Ammar-Khodja (Laboratoire de Production, Amélioration et Protection des Végétaux. Faculté des Sciences Biologiques et des Sciences Agronomiques. Université Mouloud MAMMERI de Tizi-Ouzou. Algérie)

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