Article
Chemistry, Applied
Patryk Nowakowski, Renata Markiewicz-Zukowska, Jolanta Soroczynska, Anna Puscion-Jakubik, Konrad Mielcarek, Maria Halina Borawska, Katarzyna Socha
Summary: The study analyzed the content of toxic elements in 48 wild mushrooms, showing that some mushrooms have high levels of Hg, Pb, Cd, and As in dried state. L. perlatum may pose a threat to human health due to its high levels of Hg and As.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Review
Food Science & Technology
Chuanmao Zheng, Jieqing Li, Honggao Liu, Yuanzhong Wang
Summary: Edible wild-grown mushrooms have excellent properties but are easily attacked by microorganisms and subject to seasonal availability. Various processing methods have been used, but their effects on the quality of mushrooms are not entirely positive. Freezing is a better method that retains the hardness, color, and chemical content of mushrooms.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Benicio Jacinto-Azevedo, Natalia Valderrama, Karem Henriquez, Mario Aranda, Pedro Aqueveque
Summary: The study found that some Chilean mushrooms have high nutritional value with high carbohydrate and protein contents. Some extracts showed strong inhibitory effects against bacteria and fungi, while certain mushrooms also exhibited high antioxidant activity.
Article
Food Science & Technology
Shahid Hussain, Hassan Sher, Zahid Ullah, Mohamed Soliman Elshikh, Dunia A. Al Farraj, Ahmad Ali, Arshad Mehmood Abbasi
Summary: Mushrooms play a crucial role in human life and nature, providing food, medicine, and performing vital processes of decomposition and nutrient recycling. Threats to traditional mushroom knowledge mainly stem from habitat degradation, urbanization, and modern medication. This study aimed to document the ethnomycological knowledge of ethnic communities in Swat, Pakistan.
Article
Food Science & Technology
Raquel Kissanga, Angela Liberal, Ines Diniz, Ana S. B. Rodrigues, Joao L. Baptista-Ferreira, Dora Batista, Marija Ivanov, Marina Sokovic, Isabel C. F. R. Ferreira, Angela Fernandes, Lillian Barros, Luis Catarino
Summary: This study investigated the socio-economic importance of wild edible mushrooms in Angola, including molecular identification, nutritional and chemical analysis. The studied mushrooms were found to be rich in carbohydrates, proteins, and ashes, and low in fat. They also contained mannitol, organic acids, and phenolic acids, which exhibited antioxidant, antibacterial, and antifungal activities.
Article
Environmental Sciences
Miroslaw Mleczek, Marek Siwulski, Anna Budka, Patrycja Mleczek, Sylwia Budzynska, Malgorzata Szostek, Natalia Kuczynska-Kippen, Pavel Kalac, Przemyslaw Niedzielski, Monika Gasecka, Piotr Golinski, Zuzanna Magdziak, Piotr Rzymski
Summary: Research in Poland shows an increasing trend in major and trace elements in wild-growing mushrooms, with certain species serving as good sources of nutrients like K, P, and Zn. Consumption of these mushrooms does not lead to significant exposure to toxic elements like Al, As, Cr, or Ni.
Article
Food Science & Technology
Stefany Molina-Castillo, Angelica Espinoza-Ortega, Humberto Thome-Ortiz, Sergio Moctezuma-Perez
Summary: The objective of this research was to analyze and document the gastronomic diversity of the use of wild edible mushrooms in Mexican urban cuisine. A questionnaire was distributed via social networks to collect information. The results showed the versatility of wild edible mushrooms in Mexican cuisine and emphasized their importance to Mexican food heritage and forest-originated foods.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Dovile Klupsaite, Justina Lukseviciute, Alina Bogomolova, Audrone Streimikyte, Fatih Ozogul
Summary: This study investigated the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. Different LAB strains, ultrasonication, and thermal treatment were used in the fermentation process. Results showed that mushroom species and pre-treatment had significant effects on color characteristics and pH. The variety of volatile compounds (VC) increased in pre-treated and fermented samples. Emotions induced in consumers varied significantly. The formation of biogenic amines (BA) was affected by pre-treatment methods, with thermally pre-treated and fermented mushrooms having the lowest BA content. Selecting appropriate LAB strains is crucial to ensure the safety of mushrooms during fermentation.
Article
Biochemistry & Molecular Biology
Joshua Khumlianlal, K. Chandradev Sharma, Leichombam Mohindro Singh, Pulok K. Mukherjee, Sarangthem Indira
Summary: The mushroom is a significant source of nutrition for rural tribal populations in Manipur. This study examines the nutritional profile and antioxidant activity of three wild edible mushrooms consumed by these populations. The mushrooms were found to have high protein and vitamin C content, with Ramaria thindii J470 exhibiting the highest antioxidant activity.
Article
Environmental Sciences
Maria Julia Melgar, Maria angeles Garcia
Summary: The study found that mushrooms tend to bioconcentrate K-40, as indicated by the high activity concentration of K-40 in mushrooms. However, the annual radiation dose of K-40 from the average consumption of mushrooms analyzed is very low, suggesting that the consumption of these mushrooms does not pose a toxicological risk to human health. Additionally, mushrooms could be considered as a potential source of potassium for the human diet based on their total K content.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Microbiology
Maja Ivanic, Martina Furdek Turk, Zdenko Tkalcec, Zeljka Fiket, Armin Mesic
Summary: This study investigated the composition of major, trace, and rare earth elements in 15 different species of wild edible mushrooms and their uptake affected by urban pollution. The results showed a wide variability in the composition of mushrooms, influenced by multiple factors. Risk assessment revealed potential adverse health effects from consuming excessive amounts of mushrooms studied, whether from urban areas or forests.
Review
Biochemistry & Molecular Biology
Prasenjit Maity, Ipsita K. Sen, Indranil Chakraborty, Soumitra Mondal, Harekrishna Bar, Sunil K. Bhanja, Soumitra Mandal, Gajendra Nath Maity
Summary: Mushroom polysaccharides have immunomodulating, antimicrobial, antioxidant, anticancer, and antitumor properties, and their mechanism of action is to stimulate immune responses. Research on the structure and biological properties of mushroom polysaccharides is of potential significance for the development of therapeutic materials.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Food Science & Technology
Ashaimaa Y. Moussa, Shaimaa Fayez, Hang Xiao, Baojun Xu
Summary: This study reviewed 156 compounds and over 100 edible mushroom extracts with antibacterial, antifungal, or biofilm inhibiting activities over the past seven years. The research indicates broad-spectrum activities of these compounds and extracts against Gram-negative bacteria, Gram-positive bacteria, fungi, and biofilm inhibition.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Forestry
Ivan Siric, Katarina Rukavina, Boro Mioc, Valentino Drzaic, Pankaj Kumar, Mostafa A. Taher, Ebrahem M. Eid
Summary: This study investigates the bioaccumulation potential of the heavy metal nickel in five edible saprotrophic mushroom species collected from seven forest locations in Croatia. The results show a positive association between soil nickel availability and nickel concentration in the cap and stipe parts of the mushrooms. The highest nickel content was found in mushrooms from Skrad and Petrova gora locations. The estimated daily intake of nickel from consuming these mushrooms was below the threshold limits.
Article
Food Science & Technology
Miroslaw Mleczek, Anna Budka, Marek Siwulski, Patrycja Mleczek, Sylwia Budzynska, Jedrzej Proch, Monika Gasecka, Przemyslaw Niedzielski, Piotr Rzymski
Summary: The study compared the multi-elemental composition of edible wild-growing and cultivated mushroom species in Polish forests. Cultivated mushrooms generally contained higher amounts of macroelements, while wild-growing mushrooms had higher levels of aluminum, arsenic, nickel, and lead, posing potential health risks. It is recommended to consume mushrooms from both sources sparingly to avoid excessive intake of harmful metal elements.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Forestry
Pablo de Frutos, Fernando Martinez-Pena, Jorge Aldea, Pablo Campos
Article
Forestry
P. de Frutos Madrazo, F. Martinez Pena, S. Esteban Laleona
Article
Ecology
Pablo de Frutos, Beatriz Rodriguez-Prado, Joaquin Latorre, Fernando Martinez-Pena
ECOLOGICAL ECONOMICS
(2019)
Article
Ecology
Pablo Campos, Alejandro Caparros, Jose L. Oviedo, Paola Ovando, Begona Alvarez-Farizo, Luis Diaz-Balteiro, Juan Carranza, Santiago Begueria, Mario Diaz, A. Casimiro Herruzo, Fernando Martinez-Pena, Mario Solino, Alejandro Alvarez, Maria Martinez-Jauregui, Maria Pasalodos-Tato, Pablo de Frutos, Jorge Aldea, Eloy Almazan, Elena D. Concepcion, Bruno Mesa, Carlos Romero, Roberto Serrano-Notivoli, Cristina Fernandez, Jeronimo Torres-Porras, Gregorio Montero
ECOLOGICAL ECONOMICS
(2019)
Article
Economics
Pablo de Frutos, Beatriz Rodriguez-Prado, Joaquin Latorre, Fernando Martinez-Pena
FOREST POLICY AND ECONOMICS
(2019)
Article
Economics
Eva Vicente, Pablo de Frutos
HACIENDA PUBLICA ESPANOLA-REVIEW OF PUBLIC ECONOMICS
(2011)
Article
Forestry
P. de Frutos, F. Martinez Pena, P. Ortega Martinez, S. Esteban
INVESTIGACION AGRARIA-SISTEMAS Y RECURSOS FORESTALES
(2009)
Article
Economics
Sara Lorenzini, Nadia von Jacobi
Summary: This paper fills the gap in the literature on polycentric governance by focusing on the micro-processes of conflict that precede its establishment. Through a comparative analysis of four case studies, the authors find that conflict can lead to negotiations and the eventual establishment of common procedural rules, which can sustain polycentric governance.
FOREST POLICY AND ECONOMICS
(2024)
Article
Economics
Hubert Palus, Lenka Marcinekova, Jaroslav Salka
Summary: The complexity and comprehensiveness of sustainability issues in forest certification schemes require knowledge based and transparent decision-making processes, which involve open and multi-stakeholder participation. This study examines the latest PEFC national sustainable forest management standard revision process in Slovakia from the viewpoint of stakeholder participation. The results highlight the importance of stakeholder understanding, trust, and satisfaction in the effectiveness of the revision process.
FOREST POLICY AND ECONOMICS
(2024)
Article
Economics
Nicholas Palaschuk, Jason Gauthier, Ryan Bullock
Summary: Non-timber forest products (NTFPs) are important for the spiritual and cultural identity of Indigenous communities, but current forest policies in Canada do not adequately protect these resources. This research used a participatory approach and community interviews to document local criteria, elements, and values related to NTFP development and conservation. The resulting framework can guide decision making and promote socio-economic benefits for the Missanabie Cree First Nation.
FOREST POLICY AND ECONOMICS
(2024)
Article
Economics
Laila Berning, Metodi Sotirov
Summary: This paper analyzes the coalition politics driven by beliefs and interests in the new European Union Regulation on deforestation-free products (EUDR). The study identifies pro-regulation and contra-regulation coalitions and highlights the strategic alliance formed between pro-EUDR business actors and other pro-coalitions. Despite opposition from a weaker contra-regulation coalition, the EUDR was ultimately institutionalized as a compromise solution accommodating different beliefs and interests of state and non-state actors.
FOREST POLICY AND ECONOMICS
(2024)
Article
Economics
Mehwish Zuberi, Michael Spies, Jonas o. Nielsen
Summary: Smallholder farmers play a crucial role in agrarian value chains in the Global South, but they are often neglected in technology-oriented agricultural interventions. However, they face challenges such as lack of resources, established crop rotation patterns, and market and climatic factors.
FOREST POLICY AND ECONOMICS
(2024)
Article
Economics
James Chamberlain, Carsten Smith-Hall
Summary: More countries are adopting novel approaches to transition to a forest-based bioeconomy, which can address global challenges such as sustainable forest management, poverty alleviation, and climate change mitigation. Utilizing non-timber forest products is crucial for the realization of a forest-based bioeconomy.
FOREST POLICY AND ECONOMICS
(2024)
Article
Economics
Keith Barney
Summary: The social impacts of industrial wood plantations in Southeast Asia, specifically in Laos, are debated. This study finds that under certain conditions, these plantations can positively contribute to local livelihoods, but there are still issues of land dispossession and inadequate compensation.
FOREST POLICY AND ECONOMICS
(2024)