Mushrooms as Functional Foods

by Editor: Peter C. Cheung

• ISBN13: 9780470368190
• ISBN10: 0470368195
• Format: eBook
• Copyright: 2008-12-01
• Publisher: Wiley-Interscience

Summary

Food scientists will dig into this robust reference on mushrooms Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods industry. Topics covered range from the agricultural production of mushrooms to the use of molecular biological techniques like functional genomics; from nutritional values of newly cultivated mushroom species to the multifunctional effects of the unconventional form of mushroom (sclerotium); from the physiological benefits and pharmacological properties of bioactive components in mushrooms to the regulation of their use as functional foods and dietary supplements in different parts of the world. With contributions from leading experts worldwide, this comprehensive reference: * Reviews trends in mushroom use and research, with extensive information on emerging species * Includes coverage of cultivation, physiology, and genetics * Highlights applications in functional foods and medicinal use * Covers worldwide regulations and safety issues of mushrooms in functional foods and dietary supplements * Discusses the classification, identification, and commercial collection of newly cultivated mushroom species * Features a color insert with photographs of different types of mushrooms This is an integrated, single-source reference for undergraduates majoring in food science and nutrition, postgraduates, and professional food scientists and technologists working in the functional food area, and medical and health science professionals interested in alternative medicines and natural food therapies.

Table of Contents

Foreword

Preface

Acknowledgments

Contributors

Overview of Mushroom Cultivation and Utilization as Functional Foods

Introduction

What Are Mushrooms?

Concept of Mushroom Biology and Applied Mushroom Biology

Mushroom Cultivation

World Mushroom Production

Mushroom Biotechnology

Development of World Mushroom Industry Movements

Concluding Remarks

References

Molecular Analysis and Genomic Studies of the Shiitake Mushroom Lentinula edodes

Introduction

Isolation of Genes

Molecular Genetics

Functional Genomic Approaches for Gene Expression Analysis

Transcriptional Regulation

Transformation

Process Analysis

Conclusion

References

Nutritional Value and Health Benefits of Mushrooms

Introduction

Wild and Cultivated Edible Mushrooms

Production of Cultivated Mushrooms

Nutritional Composition

Newly Cultivated/Nonconventional Mushrooms

Nutritional Evaluation

Health Benefits of Edible Mushrooms

Conclusion

References

Sclerotia: Emerging Functional Food Derived from Mushrooms

Introduction

Concepts of Mushroom Sclerotia

Ontogeny of Sclerotia

Structure of Sclerotia

Cultivation of Mushroom Sclerotia

Biochemical, Nutritional, and Technological Characteristics of Mushroom Sclerotia

Biopharmacological Values of Mushroom Sclerotia of

Conclusion

References

Antitumor and Immunomodulatory Activities of Mushroom Polysaccharides

Introduction

Antitumor Polysaccharides from Mushrooms

Mechanisms of Antitumor Action of Mushroom Polysaccharides

Structure and Antitumor Activity Relationship of Polysaccharides

Conclusions

References

Regulatory Issues of Mushrooms as Functional Foods and Dietary Supplements: Safety and Efficacy

Introduction

Legal and Regulatory Issues of Introducing and Controlling Dietary Supplements from Medicinal Mushrooms in Different Countries

Safety and Diversity of Dietary Supplement Types from Culinary-Medicinal Mushrooms

Submerged Culturing as the Best Technique for Obtaining Consistent and Safe Mushroom Products

Experiences of Seven Countries in Consolidating Their Food Safety System

Summary

References

Index

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