Mushrooms have been recognized for their culinary attributes for long and were relished in
the most influential civilizations in history. Currently, they are the focus of renewed research …

Edible mushrooms are an excellent source of proteins, minerals, polysaccharides,
unsaturated fatty acids, and secondary metabolites. Numerous studies have provided …

Total polyphenols and flavonoids contents, as well as ferric reducing antioxidant power
(FRAP), metal ions chelating activity, reducing power assay and scavenging activity of …

The nutritional composition-including total and individual phenolic compounds, carotenoids,
and the antioxidant capacity–of two commercially available edible flowers, pansy and …

Consumption of mushroom has increased remarkably because of their desirable aroma,
taste and high nutritional content. This study was undertaken to measure and compare the …

Mushrooms have been consumed by mankind for millennia. In Malaysia, there are many
species of edible mushrooms which are either cultivated (Agaricus spp., Auricularia spp …

In the present study, we investigated the acetylcholinesterase (AChE) inhibitory activity of
the ethanolic extracts of a number of mushroom species growing in Turkey, including mainly …

In Uganda, wild mushrooms are mainly collected during the rainy season and valued as a
traditionally nutritious food by the rural poor. However, their nutritional attributes have not …

Mushrooms are macrofungi with numerous varieties and widely known as food and
medicine in many ancient cultures. They are considered as potential source of many …

Mushrooms are the gifts of the non-green revolution; they are not limited by land demand or
specific growth requirements. Nearly 14,000 species of mushrooms are on record thus far; of …