Mushrooms

Nutraceuticals and Functional Foods

Author: Deepu Pandita and Anu Pandita

Paperback

This book educates readers on the nutritional, pharmaceutical and medicinal values of different mushrooms and their utilization as nutraceuticals and functional foods for human security.

New

$170.62

Or pay later with

Free 30 day returns Secure transaction

Check delivery options

Paperback

PRODUCT INFORMATION

Summary

This book educates readers on the nutritional, pharmaceutical and medicinal values of different mushrooms and their utilization as nutraceuticals and functional foods for human security.

Description

There are around 1.5 million fungal species worldwide. Out of these around 14,000 species produce fruiting bodies known as mushrooms, and around 2000 species are edible, and only 270 are reported to be medicinal. The fungal kingdom is phylogenetically closer to humans than plants, so gives better health benefits to human systems.

This book educates readers on the nutritional, pharmaceutical and medicinal values of different mushrooms and their utilization as nutraceuticals and functional foods for human security. It reviews the current knowledge on the distribution of edible mushrooms, its general characteristics, morphology, nutritional profile and properties, pharmacological importance, and biological activities. Health benefits of mushrooms, antioxidant and secondary metabolite profiling, major biological activities of mushroom-derived secondary metabolites, functional foods based on the mushrooms open doors for therapies, products with added value, toxicology, and side effects if any are also highlighted.

The book is intended for a large and varied audience – researchers, scientists, and scholars in academia, mushroom growers and industries, nutritionists, dietitians, food scientists, clinicians, doctors, drug industries, pharmacy, biotechnologists, biochemists, botanists, mycologists, and general masses.

About the Author

Deepu Pandita is a Senior Lecturer in Government Department of School Education, Jammu, Union Territory of Jammu and Kashmir, India. She has 20 years of teaching experience. She is a Life-Time Member of various scientific societies. She is a reviewer in numerous journals and editor of several reputed journals. She has published a number of editorials, 31 book chapters (Springer, Elsevier, CRC, etc), 20 reviews and research articles in various journals of national and international repute like Cells (MDPI) (IF=7.666), Frontiers in Plant Sciences (IF=6.627) and Frontiers in Physiology (IF=4.755) and has currently a number of books in publication.

Anu Pandita is a Senior Dietician at Vatsalya Clinic, New Delhi, India. Anu Pandita has done her MSc Internship and a Course in the Dietetics’ Department of PGI, Chandigarh, India. She took a case study at Paediatric Gastroenterology Ward in “Nehru Hospital” PGI, Chandigarh, India on a patient suffering from “Chronic Liver Disease.” She has done a Certificate Course in Food & Nutrition as well. Anu Pandita has published various book chapters with Springer, CRC, etc and has a number of review and research articles in various journals of national and international repute like Cells (MDPI) (IF=7.666), and Frontiers in Physiology (IF=4.755) and has a number of books in publication.