Wild Plants, Mushrooms and Nuts

Isabel C.F.R. Ferreira, Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, PortugalPatricia Morales, Department of Nutrition and Bromatology II, Faculty of Pharmacy, Complutense University of Madrid, SpainLillian Barros, Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Portugal

• List of Contributors xiPreface xv1 Introduction: The Increasing Demand for Functional Foods 1Natália Martins, Patricia Morales, Lillian Barros, and Isabel C. F. R. Ferreira1.1 Food Patterns: A Cross‐sectional Approach and Brief Overview 11.2 Nutrition and Health: Facts and Tendencies 21.3 Functional Foods Diversity and Related Applications: A World of (Un)Explored Biofunctionalities 41.4 Functional Foods Versus Bioactive Molecules: Hierarchies and Regulatory Practices 61.5 Challenges and Opportunities: A Multidimensional Perspective 81.6 Conclusion 9References 102 The Numbers Behind Mushroom Biodiversity 15Anabela Martins2.1 Origin and Diversity of Fungi 152.2 Ecological Diversity 182.3 Global Diversity of Soil Fungi 222.4 Wild Edible Fungi 242.5 Cultivation of Edible Fungi 382.6 Social and Economic Interest in Edible Mushrooms 412.7 Edible Mushroom World Production and Commercialization 422.8 Conclusion 49References 503 The Nutritional Benefits of Mushrooms 65Carolina Barroetaveña and Carolina V. Toledo3.1 Introduction 653.2 Nutritional Properties of Mushrooms 663.3 Vitamins 733.4 Conclusion 75References 764 The Bioactive Properties of Mushrooms 83Marina Soković, Ana Ćirić, Jasmina Glamočlija, and Dejan Stojković4.1 Introduction 834.2 Antimicrobial Activity of Edible and Medicinal Fungi 844.3 Mushrooms as a Reliable Source of Antioxidants for Disease Prevention 954.4 Could Mushrooms Be Used as Cytotoxic and Antitumor Agents? 1004.5 Controlling Obesity, Metabolic Syndrome, and Diabetes Mellitus with Mushrooms 1084.6 Conclusion 111References 1115 The Use of Mushrooms in the Development of Functional Foods, Drugs, and Nutraceuticals 123Humberto J. Morris, Gabriel Llauradó, Yaixa Beltrán, Yamila Lebeque, Rosa C. Bermúdez, Nora García, Isabelle Gaime‐Perraud, and Serge Moukha5.1 Introduction 1235.2 A Window into the “Garden” of a Novel Class of Products 1255.3 Main Uses of Edible Medicinal Mushrooms in the Age of Human Health Crises 1275.4 Conclusion 146References 1496 The Consumption of Wild Edible Plants 159Ana Maria Carvalho and Ana Maria Barata6.1 Wild Edible Plants 1596.2 Foraging and Wild Edible Plant Resources 1656.3 Wild Relatives of Crop Plants 1776.4 Enhancing Biodiversity and Plant Genetic Resources Conservation 1816.5 Culturally Significant Wild Edible Plants 1856.6 Conclusion 187References 1887 Wild Greens as Source of Nutritive and Bioactive Compounds Over the World 199Patricia Morales, Patricia García Herrera, Maria Cruz Matallana González, Montaña Cámara Hurtado, and Maria de Cortes Sánchez Mata7.1 Introduction 1997.2 Wild Greens as a Source of Nutritive and Bioactive Compounds in Different Geographical Areas 2007.3 Implications of Wild Greens Consumption for Human Health: Safely Gathering Wild Edible Plants 2437.4 Conclusion 248References 2498 Nutrients and Bioactive Compounds in Wild Fruits Through Different Continents 263Virginia Fernández‐Ruiz, Patricia Morales, Brígida María Ruiz‐Rodríguez, and Esperanza Torija Isasa8.1 Introduction 2638.2 African Wild Fruits as a Source of Nutrients and Bioactive Compounds 2648.3 American Wild Fruits as a Source of Nutrients and Bioactive Compounds 2738.4 Asian Wild Fruits as a Source of Nutrients and Bioactive Compounds 2878.5 European Wild Fruits as a Source of Nutrients and Bioactive Compounds 2918.6 Conclusion 306References 3069 Wild Plant‐Based Functional Foods, Drugs, and Nutraceuticals 315José Pinela, Márcio Carocho, Maria Inês Dias, Cristina Caleja, Lillian Barros, and Isabel C. F. R. Ferreira9.1 Introduction 3159.2 Wild Plants and Functional Foods 3169.3 Wild Plant‐Based Nutraceuticals 3269.4 Wild Plant‐Based Drugs 3359.5 Conclusion 341References 34210 Nuts: Agricultural and Economic Importance Worldwide 353Albino Bento, Paula Cabo, and Ricardo Malheiro10.1 Introduction 35310.2 Almond 35410.3 Chestnut 35910.4 Hazelnut 36210.5 Walnut 36710.6 Conclusion 374References 37411 Recent Advances in Our Knowledge of the Biological Properties of Nuts 377Ryszard Amarowicz, Yi Gong, and Ronald B. Pegg11.1 Introduction 37711.2 Nuts as a Source of Nutrients, Phytosterols, and Natural Antioxidants 37811.3 Health Benefits of Nuts 38911.4 Tree Nuts and Allergy 39911.5 Conclusion 401References 40112 Nuts as Sources of Nutrients 411João C. M. Barreira, M. Beatriz P. P. Oliveira, and Isabel C. F. R. Ferreira12.1 Prunus dulcis (Miller) D. A. Webb (almond) 41112.2 Castanea sativa Miller (Chestnut) 41812.3 Corylus avellana L. (Hazelnut) 42012.4 Juglans regia L. (Walnut) 42212.5 Conclusion 423References 42413 The Contribution of Chestnuts to the Design and Development of Functional Foods 431Ariane Mendonça Kluczkovski13.1 Introduction 43113.2 Chestnut Composition 43113.3 Biotechnology and Safety 43513.4 Conclusion 440References 44114 Emerging Functional Foods Derived from Almonds 445Isabela Mateus Martins, Qianru Chen, and C. Y. Oliver Chen14.1 Introduction 44514.2 Overview of Almond Nutrients 44614.3 Health Benefits and Bioactions of Almonds 44714.4 Development of Functional Foods with Almonds 45914.5 Conclusion 462References 462Index 471