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Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications

Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications

Isabel C. F. R. Ferreira (Editor) , Patricia Morales (Editor) , Lillian Barros (Editor)

ISBN: 978-1-118-94462-2

Jan 2017, Wiley-Blackwell

496 pages

In Stock

$200.00

Description

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).

List of Contributors xi

Preface xv

1 Introduction: The Increasing Demand for Functional Foods 1
Natália Martins, Patricia Morales, Lillian Barros, and Isabel C. F. R. Ferreira

1.1 Food Patterns: A Cross‐sectional Approach and Brief Overview 1

1.2 Nutrition and Health: Facts and Tendencies 2

1.3 Functional Foods Diversity and Related Applications: A World of (Un)Explored Biofunctionalities 4

1.4 Functional Foods Versus Bioactive Molecules: Hierarchies and Regulatory Practices 6

1.5 Challenges and Opportunities: A Multidimensional Perspective 8

1.6 Conclusion 9

References 10

2 The Numbers Behind Mushroom Biodiversity 15
Anabela Martins

2.1 Origin and Diversity of Fungi 15

2.2 Ecological Diversity 18

2.3 Global Diversity of Soil Fungi 22

2.4 Wild Edible Fungi 24

2.5 Cultivation of Edible Fungi 38

2.6 Social and Economic Interest in Edible Mushrooms 41

2.7 Edible Mushroom World Production and Commercialization 42

2.8 Conclusion 49

References 50

3 The Nutritional Benefits of Mushrooms 65
Carolina Barroetaveña and Carolina V. Toledo

3.1 Introduction 65

3.2 Nutritional Properties of Mushrooms 66

3.3 Vitamins 73

3.4 Conclusion 75

References 76

4 The Bioactive Properties of Mushrooms 83
Marina Soković, Ana Ćirić, Jasmina Glamočlija, and Dejan Stojković

4.1 Introduction 83

4.2 Antimicrobial Activity of Edible and Medicinal Fungi 84

4.3 Mushrooms as a Reliable Source of Antioxidants for Disease Prevention 95

4.4 Could Mushrooms Be Used as Cytotoxic and Antitumor Agents? 100

4.5 Controlling Obesity, Metabolic Syndrome, and Diabetes Mellitus with Mushrooms 108

4.6 Conclusion 111

References 111

5 The Use of Mushrooms in the Development of Functional Foods, Drugs, and Nutraceuticals 123
Humberto J. Morris, Gabriel Llauradó, Yaixa Beltrán, Yamila Lebeque, Rosa C. Bermúdez, Nora García, Isabelle Gaime‐Perraud, and Serge Moukha

5.1 Introduction 123

5.2 A Window into the “Garden” of a Novel Class of Products 125

5.3 Main Uses of Edible Medicinal Mushrooms in the Age of Human Health Crises 127

5.4 Conclusion 146

References 149

6 The Consumption of Wild Edible Plants 159
Ana Maria Carvalho and Ana Maria Barata

6.1 Wild Edible Plants 159

6.2 Foraging and Wild Edible Plant Resources 165

6.3 Wild Relatives of Crop Plants 177

6.4 Enhancing Biodiversity and Plant Genetic Resources Conservation 181

6.5 Culturally Significant Wild Edible Plants 185

6.6 Conclusion 187

References 188

7 Wild Greens as Source of Nutritive and Bioactive Compounds Over the World 199
Patricia Morales, Patricia García Herrera, Maria Cruz Matallana González, Montaña Cámara Hurtado, and Maria de Cortes Sánchez Mata

7.1 Introduction 199

7.2 Wild Greens as a Source of Nutritive and Bioactive Compounds in Different Geographical Areas 200

7.3 Implications of Wild Greens Consumption for Human Health: Safely Gathering Wild Edible Plants 243

7.4 Conclusion 248

References 249

8 Nutrients and Bioactive Compounds in Wild Fruits Through Different Continents 263
Virginia Fernández‐Ruiz, Patricia Morales, Brígida María Ruiz‐Rodríguez, and Esperanza Torija Isasa

8.1 Introduction 263

8.2 African Wild Fruits as a Source of Nutrients and Bioactive Compounds 264

8.3 American Wild Fruits as a Source of Nutrients and Bioactive Compounds 273

8.4 Asian Wild Fruits as a Source of Nutrients and Bioactive Compounds 287

8.5 European Wild Fruits as a Source of Nutrients and Bioactive Compounds 291

8.6 Conclusion 306

References 306

9 Wild Plant‐Based Functional Foods, Drugs, and Nutraceuticals 315
José Pinela, Márcio Carocho, Maria Inês Dias, Cristina Caleja, Lillian Barros, and Isabel C. F. R. Ferreira

9.1 Introduction 315

9.2 Wild Plants and Functional Foods 316

9.3 Wild Plant‐Based Nutraceuticals 326

9.4 Wild Plant‐Based Drugs 335

9.5 Conclusion 341

References 342

10 Nuts: Agricultural and Economic Importance Worldwide 353
Albino Bento, Paula Cabo, and Ricardo Malheiro

10.1 Introduction 353

10.2 Almond 354

10.3 Chestnut 359

10.4 Hazelnut 362

10.5 Walnut 367

10.6 Conclusion 374

References 374

11 Recent Advances in Our Knowledge of the Biological Properties of Nuts 377
Ryszard Amarowicz, Yi Gong, and Ronald B. Pegg

11.1 Introduction 377

11.2 Nuts as a Source of Nutrients, Phytosterols, and Natural Antioxidants 378

11.3 Health Benefits of Nuts 389

11.4 Tree Nuts and Allergy 399

11.5 Conclusion 401

References 401

12 Nuts as Sources of Nutrients 411
João C. M. Barreira, M. Beatriz P. P. Oliveira, and Isabel C. F. R. Ferreira

12.1 Prunus dulcis (Miller) D. A. Webb (almond) 411

12.2 Castanea sativa Miller (Chestnut) 418

12.3 Corylus avellana L. (Hazelnut) 420

12.4 Juglans regia L. (Walnut) 422

12.5 Conclusion 423

References 424

13 The Contribution of Chestnuts to the Design and Development of Functional Foods 431
Ariane Mendonça Kluczkovski

13.1 Introduction 431

13.2 Chestnut Composition 431

13.3 Biotechnology and Safety 435

13.4 Conclusion 440

References 441

14 Emerging Functional Foods Derived from Almonds 445
Isabela Mateus Martins, Qianru Chen, and C. Y. Oliver Chen

14.1 Introduction 445

14.2 Overview of Almond Nutrients 446

14.3 Health Benefits and Bioactions of Almonds 447

14.4 Development of Functional Foods with Almonds 459

14.5 Conclusion 462

References 462

Index 471