Mushroom Magic Biochemistry and Nutritional Value of Fungi

Preface

About the Editors

1. Mushroom Diversity and their Biochemical Composition

Puneet Chauhan, Balwant Singh, Sheetanshu Gupta, Niroj Kumar Jena and Dhirendra Kumar

2. Nutritional Significance of Mushrooms in Human Diets

Sangeeta, Dhirendra Kumar, R. Suresh Kumar, Meenu Rathi and Sheetanshu Gupta

3. Phenolic Compounds and Antioxidant Potential in Mushrooms

Afsanabanu Manik, Suneel Kumar, Dhirendra Kumar and Sheetanshu Gupta

4. Terpenoids and Their Health Benefits in Edible Fungi

Durga Venkata Ravi Teja Amulothu, Sachin Kumar, Sheetanshu Gupta and Dhirendra Kumar

5. Protein and Amino Acid Profile of Mushrooms

Sonika Lamba, Savita Jangde, Dhirendra Kumar and Sheetanshu Gupta

6. Vitamins and Minerals in Mushrooms: A Nutritional Treasure

Radhika Negi, Ranjan Singh, Shweta. A. Mannikeri and Sheetanshu Gupta

7. β-Glucans in Mushrooms: Immunomodulatory and Anticancer Effects

Aditya, Dhirendra Kumar, Shakuli Kashyap and Sheetanshu Gupta

8. Chitin and Chitosan in Mushrooms: Bioactivity and Applications

Radhe Shyam, Dhiraj Wasule, Anjali Munna Gaharwal, Prashant Raghunath Shingote and Sheetanshu Gupta

9. Medicinal Properties of Edible Mushrooms: A Biochemical Perspective

Mohd. Raza, Ratna Chandra, Mohammad Javed Ansari, Kuldeep Yadav and Sheetanshu Gupta

10. Mushrooms as Sources of Natural Bioactive Compounds

Vinayaka K.S, Dhirendra Kumar, Kuldeep Yadav and Sheetanshu Gupta

11. Impact of Cooking and Processing on Mushroom Nutrient Retention

Shahid Sami Siddique, Shalabh Gupta, Sheetanshu Gupta and Dhirendra Kumar

12. Culinary Techniques for Maximizing Nutritional Value of Mushrooms

Sugandha Mishra, Sangeeta, Shivani Kumari and Sheetanshu Gupta

13. Mushrooms and Gut Health: Interactions with the Microbiome

Deewakar Baral, Dhirendra Kumar, Wajid Hasan and Sheetanshu Gupta

14. Prebiotic Potential of Mushroom-Derived Compounds

Shilpa Huchchannanavar, Wajid Hasan, Dhirendra Kumar and Sheetanshu Gupta

15. Biochemical Variability in Wild vs. Cultivated Mushrooms

Adarsh Pandey, Anjali Dutt, Bharti Chauhan and Sheetanshu Gupta

16. Edible and Wild Medicinal Mushrooms: Comparative Biochemical Profiles

Aditya, Shahid Sami Siddique, Sheetanshu Gupta, Praveen and Dhirendra Kumar

17. Allergenic and Toxic Compounds in Mushrooms: Biochemical Identification and Implications

Dhirendra Kumar, Ranjan Singh, Shivom Singh and Sheetanshu Gupta

18. Mushrooms as Bioindicators of Environmental Toxins

Syed Ali, Vasudev L., Salma and Dhirendra Kumar

19. Mushrooms as Functional Foods: Trends and Innovations

Aditya, Dhirendra Kumar, Shakuli Kashyap and Sheetanshu Gupta

20. Integrating Mushroom Nutritional Biochemistry into Human Health Strategies

Ashok Kumar Koshariya, Kuntal Satkar, Dhirendra Kumar and Sheetanshu Gupta

21. An Update on Pathophysiology and Management of Mushroom Mycetism

Vivek Sharma, Shalini Sharma, Dhirendra Kumar and Sheetanshu Gupta

Biography

Sheetanshu Gupta is alumnus of G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India and works in the field of Biochemistry, Molecular Biology, and Biotechnology. He specializes in environmental problems, aeroponics and hydroponics, and protein biochemistry. He is also involved in innovating farming techniques and exploring novel approaches to plant protection.

Dhirendra Kumar is Assistant Professor in the Department of Botany and Assistant Nodal Officer IPR Cell at Chaudhary Bansi Lal University, Haryana, India. His areas of interest are Plant Biology, Biotechnology, Bioprocess Development, Termite Biology, and Waste Management and he is currently working on green synthesis plants and metal-based nanomaterials.

Wajid Hasan is Subject Matter Specialist in Entomology at KVK Jehanabad, Bihar Agricultural University in Bihar, India. He holds a doctorate in Agricultural Entomology from GB Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India and is devoted to researcher and extension activities in the field.

Sangeeta is Assistant Professor, Home Science (Food & Nutrition) at Ramabai Govt. Women Post Graduate College, Ambedkarnagar, Uttar Pradesh, India. She holds 13 years of teaching experience and has published many papers in national and international journals.

Mohammad Javed Ansari is Assistant Professor in the Department of Botany at Hindu College, Moradabad, Uttar Pradesh, India. He holds a Ph.D. in Biotechnology from IIT Roorkee, India and has served as Assistant Professor at King Saud University, Riyadh, Saudi Arabia.

Shakuli Kashyap is Assistant Professor at the College of Agriculture Sciences, Teerthanker Mahaveer University, Moradabad, India. She holds a Ph.D. in Botany from G. B. P. U. A. & T, Pantnagar, India.

Sudhir Mehrotra is Professor at Lucknow University, Uttar Pradesh, India. He holds 32 years of teaching experience and has completed several research projects working in the field of Biochemical Toxicology.