Many wild varieties of mushrooms are consumed by people around the world, yet many species remain unexplored, their nutritional as well as pharmacological significance yet to be discovered for many of them. Wild Mushrooms: Characteristics, Nutrition, and Processing informs readers about different unexplored wild mushrooms, their methods of cultivation, nutritional values, pharmaceutical values, and possible utilization for human wellbeing. The book represents a comprehensive assessement of current knowledge about the edible mushrooms commercialization, especially as nutraceuticals and dietary supplement formulation, mineral supplementation and source of quality proteins in foods and diet. The health benefits of edible mushrooms, nature and chemistry of bioactive components and in-vitro and in-vivo bioactivity of edible mushrooms are also highlighted in different chapters. By bringing diverse areas such as oxidative stress and longevity, techniques of mushroom analysis, toxicology and extracellular enzymes of wild mushrooms, it lays the groundwork for striking expansion in our understanding of these important biochemicals and their role in health and disease prevention. Key Features:Explores major preservation and processing technologies for wild mushrooms and their effects on bioavailability and nutritional value of mushroomsPresents the classical taxonomy and genetic classification of mushroomsDiscusses the different components present in mushrooms and their biological activities and the health attribute of mushrooms due to these bioactive componentsReviews the applications of mushrooms in environmental pollution reductionCovers different cultivation strategies of edible and medicinal mushroomsThe book also explores the role of mushrooms in the d

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