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,…mehr
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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Isabel C.F.R. Ferreira, Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Portugal Patricia Morales, Department of Nutrition and Bromatology II, Faculty of Pharmacy, Complutense University of Madrid, Spain Lillian Barros, Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Portugal
Inhaltsangabe
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 Sokovi , Ana iri , Jasmina Glamölija, and Dejan Stojkovi 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
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 Sokovi , Ana iri , Jasmina Glamölija, and Dejan Stojkovi 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
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