Neglected Mushrooms, Food Plants, Nuts: Functional Food Properties and Bioactive Compounds

Dear Colleagues,

The current Special Issue on “Neglected Mushrooms, Food Plants, Nuts: Functional Food Properties and Bioactive Compounds 2021” aims to encourage researchers to bring their attention to the latest discoveries in neglected mushrooms, food plants, and nuts. We encourage readers on the chemical, nutritional, and pharmaceutical value of traditional plants, mushrooms, and food products, which are being found to be applicable in diets, are useful for developing novel health foods, and can be useful in modern natural food therapies. The topics covered will range from their nutritional value and chemical characterization, to their multifunctional applications as foods with beneficial effects on health, though their biological and pharmacological properties (antiaging, antibacterial, antifungal, antiviral, antitumor, antiparasitic activity, etc.). However, manuscripts describing uncharacterized extracts with studies of common activities (e.g., antioxidant properties) will not be considered. Review articles are also welcome, but will only be of interest if there is evidence of traditional uses and/or food value while the plants/mushrooms have not extensively explored for their chemistry and bioactivity. 

Dr. Sujogya Kumar Panda
Prof. Walter Luyten
Dr. Shasank Sekhar Swain
Guest Editors

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