Wild Plants, Mushrooms and Nuts

Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants 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 will range from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects on health, though their biological and pharmacological properties (antioxidant, antibacterial, antifungal, antitumor capacity, among others).

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