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Index
Cover
Title Page
Table of Contents
List of Contributors
Preface
1 Introduction
1.1 Food Patterns: A Cross‐sectional Approach and Brief Overview
1.2 Nutrition and Health: Facts and Tendencies
1.3 Functional Foods Diversity and Related Applications: A World of (Un)Explored Biofunctionalities
1.4 Functional Foods Versus Bioactive Molecules: Hierarchies and Regulatory Practices
1.5 Challenges and Opportunities: A Multidimensional Perspective
1.6 Conclusion
References
2 The Numbers Behind Mushroom Biodiversity
2.1 Origin and Diversity of Fungi
2.2 Ecological Diversity
2.3 Global Diversity of Soil Fungi
2.4 Wild Edible Fungi
2.5 Cultivation of Edible Fungi
2.6 Social and Economic Interest in Edible Mushrooms
2.7 Edible Mushroom World Production and Commercialization
2.8 Conclusion
References
3 The Nutritional Benefits of Mushrooms
3.1 Introduction
3.2 Nutritional Properties of Mushrooms
3.3 Vitamins
3.4 Conclusion
References
4 The Bioactive Properties of Mushrooms
4.1 Introduction
4.2 Antimicrobial Activity of Edible and Medicinal Fungi
4.3 Mushrooms as a Reliable Source of Antioxidants for Disease Prevention
4.4 Could Mushrooms Be Used as Cytotoxic and Antitumor Agents?
4.5 Controlling Obesity, Metabolic Syndrome, and Diabetes Mellitus with Mushrooms
4.6 Conclusion
References
5 The Use of Mushrooms in the Development of Functional Foods, Drugs, and Nutraceuticals
5.1 Introduction
5.2 A Window into the “Garden” of a Novel Class of Products
5.3 Main Uses of Edible Medicinal Mushrooms in the Age of Human Health Crises
5.4 Conclusion
References
6 The Consumption of Wild Edible Plants
6.1 Wild Edible Plants
6.2 Foraging and Wild Edible Plant Resources
6.3 Wild Relatives of Crop Plants
6.4 Enhancing Biodiversity and Plant Genetic Resources Conservation
6.5 Culturally Significant Wild Edible Plants
6.6 Conclusion
References
7 Wild Greens as Source of Nutritive and Bioactive Compounds Over the World
7.1 Introduction
7.2 Wild Greens as a Source of Nutritive and Bioactive Compounds in Different Geographical Areas
7.3 Implications of Wild Greens Consumption for Human Health: Safely Gathering Wild Edible Plants
7.4 Conclusion
References
8 Nutrients and Bioactive Compounds in Wild Fruits Through Different Continents
8.1 Introduction
8.2 African Wild Fruits as a Source of Nutrients and Bioactive Compounds
8.3 American Wild Fruits as a Source of Nutrients and Bioactive Compounds
8.4 Asian Wild Fruits as a Source of Nutrients and Bioactive Compounds
8.5 European Wild Fruits as a Source of Nutrients and Bioactive Compounds
8.6 Conclusion
References
9 Wild Plant‐Based Functional Foods, Drugs, and Nutraceuticals
9.1 Introduction
9.2 Wild Plants and Functional Foods
9.3 Wild Plant‐Based Nutraceuticals
9.4 Wild Plant‐Based Drugs
9.5 Conclusion
References
10 Nuts
10.1 Introduction
10.2 Almond
10.3 Chestnut
10.4 Hazelnut
10.5 Walnut
10.6 Conclusion
References
11 Recent Advances in Our Knowledge of the Biological Properties of Nuts
11.1 Introduction
11.2 Nuts as a Source of Nutrients, Phytosterols, and Natural Antioxidants
11.3 Health Benefits of Nuts
11.4 Tree Nuts and Allergy
11.5 Conclusion
References
12 Nuts as Sources of Nutrients
12.1 Prunus dulcis (Miller) D. A. Webb (almond)
12.2 Castanea sativa Miller (Chestnut)
12.3 Corylus avellana L. (Hazelnut)
12.4 Juglans regia L. (Walnut)
12.5 Conclusion
References
13 The Contribution of Chestnuts to the Design and Development of Functional Foods
13.1 Introduction
13.2 Chestnut Composition
13.3 Biotechnology and Safety
13.4 Conclusion
References
14 Emerging Functional Foods Derived from Almonds
14.1 Introduction
14.2 Overview of Almond Nutrients
14.3 Health Benefits and Bioactions of Almonds
14.4 Development of Functional Foods with Almonds
14.5 Conclusion
References
Index
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