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Orientador(es)
Resumo(s)
Mushrooms are appreciated all over the world not only by their texture and flavour, but also by their chemical, nutritional [1] and functional properties [2,3]. The consumption of wild growing mushrooms has been preferred to eating of cultivated fungi in many countries of central and Eastern Europe. Nevertheless, the knowledge of the nutritional value of wild growing mushrooms is limited. The present study reports the nutritional and nutraceutical potential of five saprotrophic (Calvatia utriformis, Clitopilus prunulus, Lycoperdon echinatum, Lyophyllum decastes, and Macrolepiota excoriata) and five mycorrhizal (Boletus erythropus, Boletus fragrans, Hygrophorus pustulatus, Russula cyanoxantha, and Russula olivacea) wild edible mushrooms.
Descrição
Palavras-chave
Contexto Educativo
Citação
Barros, Lillian; Grangeia, Cátia; Martins, Anabela; Ferreira, Isabel C.F.R. (2011). Nutritional and nutraceutical potential of saprotrophic and mycorrhizal wild edible mushrooms from Northeast Portugal. In International PSE Symposium on “Phytochemicals in Nutrition and Health”. Bari, Itália
Editora
Phytochemical Society of Europe