Research Topic: Wild edible mushrooms

Chemical Composition, Bioactive Compounds, and Antioxidant Activity of Two Wild Edible Mushrooms Armillaria mellea and Macrolepiota procera from Two Countries (Morocco and Portugal)

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This study compared two edible wild mushrooms (honey fungus and parasol mushroom) from Morocco and Portugal to understand their health benefits. Both mushrooms were found to be rich in compounds with antioxidant properties that help protect cells from damage. The research shows that where mushrooms grow—whether in Morocco or Portugal—affects their chemical makeup and healing potential, with Moroccan honey fungus showing particularly strong antioxidant power.

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Assessment of the Impact of Metals in Wild Edible Mushrooms from Dambovita County, Romania, on Human Health

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This study examined 18 types of wild mushrooms commonly eaten in Romania for their metal content and potential health risks. Researchers found that while mushrooms contain valuable nutrients like iron and zinc, some species accumulate toxic metals like lead and cadmium. Adults who eat these mushrooms generally face acceptable risks, but children are more vulnerable due to their smaller body size and higher food intake per kilogram of body weight.

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Andorran ethnomycology: culinary uses and beyond

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This research documents how people in Andorra traditionally use wild mushrooms for food and medicine. Researchers interviewed 131 older residents and found 50 different types of mushrooms being used, with over 150 local names for them. Most uses were for cooking (97%), with mushrooms being dried, pickled, or frozen. The study identified several mushrooms that might be valuable for future nutritional research and product development.

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