Large scale cultivation of macrofungi is possible with fermentation, using easily accessible lignocellulosic agricultural residues utilising economical methods to generate substantial biomass, food and biofuels. Bioconversion of lignocellulosic wastes by macrofungi generates value-added fungal nutritional biomass for humans and livestock. Besides commercial cultivation techniques, other topics covered include healing potential of mushrooms, industrial opportunities, mycelium-based products, forest wild mushrooms and industrial applications of white rot fungi.
This book addresses the various applications of macrofungi. It encourages readers to explore non-conventional sources of nutrition as well as bioactive metabolites to serve as nutraceuticals. The volume emphasizes the significance of macrofungi as source of bioactive compounds to remedy human lifestyle diseases especially cancers and cardiovascular ailments along with immunostimulation potential by Cordyceps. This book also emphasises on the role of mushrooms as a source of cosmeceuticals, source of flavors, essence, scents and perfumes.
Table of Contents
Macrofungi in Pharmacy, Medicine, Cosmetics and Nutrition - An Appraisal
Hypogeous and Epigeous Mushrooms in Human Health
Waill Elkhateeb, Paul Thomas, Marwa Elnahas and Ghoson Daba
Bioactive Attributes of Edible Wild Mushrooms of the Western Ghats
Venugopalan Ravikrishnan, Kandikere R. Sridhar and Madaiah Rajashekhar
Healing Properties of Edible Mushrooms
Fomitopsisbetulina: A Rich Source of Diverse Bioactive Metabolites
Shilpa A. Verekar, Manish K. Gupta and Sunil K. Deshmukh
Medicinal Potential of Entomopathogenic Cordyceps
Medical Mushrooms in a Neurodegenerative Disorder (Alzheimer's Disease)
Manoj Govindarajulu, Sindhu Ramesh, Grace McKerley, Mary Fabbrini, Anna Solomonik, Rishi M. Nadar, Satyanarayana Pondugula, Timothy Moore andMuralikrishnan Dhanasekaran
Neuroprotective Attributes of Cordyceps
Lekshmi, R., Rajakrishnan, R., Benil, P.B., Naif Abdullah Al-Dhabi, Savarimuthu Ignacimuthu, Ameer Khusro, Young Ock Kim, Hak-Jae Kim and Mariadhas Valan Arasu
Neurological and Related Adverse Events Associated with Pharmacokinetic Interactions of Illicit Substances of Fungal Origin with Clinical Drugs
Julia M. Salamat, Kodye L. Abbott, Patrick C. Flannery, Kristina S. Gill, Muralikrishnan Dhanasekaran and Satyanarayana R. Pondugula
Application of Selected Species of the Genus Xylaria in Traditional Medicine
Sunil K. Deshmukh, Kandiere R. Sridhar and Manish K. Gupta
Mushrooms as Functional Foods
White Rot Fungi in Food and Pharmaceutical Industries
Deepak K. Rahi, Rahi S. and Ekta Chaudhary
Mushroom Bioactive Ingredients for Cosmetic Industries
NurIzyan Wan Azelee, Nor Hasmaliana Abdul Manas, Daniel Joe Dailin, Roslinda Malek, Neo Moloi, Joe Gallagher, Ana Winters, Ong Mei Leng and Hesham El Enshasy
Cosmeceuticals from Mushrooms
Muhammad Fazril Razif and Shin Yee Fung
Mushrooms as a Source of Flavours and Scents
Ewa Moliszewska, Małgorzata Nabrdalik and Julia Dickenson
Macrofungal Polysaccharides as Immunoceuticals in Cancer Therapy
Sujata Chaudhuri and Hemanta Kumar Datta
Kandikere R. Sridhar is an Adjunct Professor in the Department of Biosciences, Mangalore University and Yenepoya (deemed to be) University. His main areas of research are 'Diversity and Ecology of Fungi of the Western Ghats, Mangroves and Marine Habitats'. He has been NSERC postdoctoral fellow/visiting professor in Mount Allison University, Canada; Helmholtz Centre for Environmental Research-UFZ and Martin Luther University, Germany; Centre of Biology, University of Minho, Portugal. He is Fellow of the Indian Mycological Society, Kolkata (2014), Distinguished Asian Mycologist (2015), etc. and is considered among the top scientists in the world in mycology.
Sunil K. Deshmukh is a veteran industrial mycologist who spent a substantial part of his career at Hoechst Marion Roussel Limited and Piramal Enterprises Limited. He is a fellow of Mycological Society of India (MSI) and served as Adjunct Associate Professor at Deakin University, Australia and worked towards the development of natural food colors, antioxidants and biostimulants through nanotechnology intervention.