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People's attitudes to food have naturally and inevitably altered in line with changing social conditions and the development of society. Undoubtedly this is a proof of the huge interest of current consumers in the knowledge of composition, properties, safety and health effects of food products. Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products such as wild plants, mushrooms 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 range from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects on health, through their biological and pharmacological properties (antioxidant, antibacterial, antifungal, antitumor capacity, among others). This book will provide researchers, teachers and postgraduate students in food science and nutrition, biochemistry, botanical, medical and pharmaceutical areas with a complete and extensive summary of the health benefits and food applications of wild plants, mushroom and nuts.