Sheetanshu Gupta is alumnus of G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India and works in the field of Biochemistry, Molecular Biology, and Biotechnology. He specializes in environmental problems, aeroponics and hydroponics, and protein biochemistry. He is also involved in innovating farming techniques and exploring novel approaches to plant protection.Dhirendra Kumar is Assistant Professor in the Department of Botany and Assistant Nodal Officer IPR Cell at Chaudhary Bansi Lal University, Haryana, India. His areas of interest are Plant Biology, Biotechnology, Bioprocess Development, Termite Biology, and Waste Management and he is currently working on green synthesis plants and metal-based nanomaterials.Wajid Hasan is Subject Matter Specialist in Entomology at KVK Jehanabad, Bihar Agricultural University in Bihar, India. He holds a doctorate in Agricultural Entomology from GB Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India and is devoted to researcher and extension activities in the field.Sangeeta is Assistant Professor, Home Science (Food & Nutrition) at Ramabai Govt. Women Post Graduate College, Ambedkarnagar, Uttar Pradesh, India. She holds 13 years of teaching experience and has published many papers in national and international journals.Mohammad Javed Ansari is Assistant Professor in the Department of Botany at Hindu College, Moradabad, Uttar Pradesh, India. He holds a Ph.D. in Biotechnology from IIT Roorkee, India and has served as Assistant Professor at King Saud University, Riyadh, Saudi Arabia.Shakuli Kashyap is Assistant Professor at the College of Agriculture Sciences, Teerthanker Mahaveer University, Moradabad, India. She holds a Ph.D. in Botany from G. B. P. U. A. & T, Pantnagar, India.Sudhir Mehrotra is Professor at Lucknow University, Uttar Pradesh, India. He holds 32 years of teaching experience and has completed several research projects working in the field of Biochemical Toxicology.

• PrefaceAbout the Editors1. Mushroom Diversity and their Biochemical Composition2. Nutritional Significance of Mushrooms in Human Diets3. Phenolic Compounds and Antioxidant Potential in Mushrooms4. Terpenoids and Their Health Benefits in Edible Fungi5. Protein and Amino Acid Profile of Mushrooms6. Vitamins and Minerals in Mushrooms: A Nutritional Treasure7. β-Glucans in Mushrooms: Immunomodulatory and Anticancer Effects8. Chitin and Chitosan in Mushrooms: Bioactivity and Applications9. Medicinal Properties of Edible Mushrooms: A Biochemical Perspective10. Mushrooms as Sources of Natural Bioactive Compounds11. Impact of Cooking and Processing on Mushroom Nutrient Retention12. Culinary Techniques for Maximizing Nutritional Value of Mushrooms13. Mushrooms and Gut Health: Interactions with the Microbiome14. Prebiotic Potential of Mushroom-Derived Compounds15. Biochemical Variability in Wild vs. Cultivated Mushrooms16. Edible and Wild Medicinal Mushrooms: Comparative Biochemical Profiles17. Allergenic and Toxic Compounds in Mushrooms: Biochemical Identification and Implications18. Mushrooms as Bioindicators of Environmental Toxins19. Mushrooms as Functional Foods: Trends and Innovations20. Integrating Mushroom Nutritional Biochemistry into Human Health Strategies21. An Update on Pathophysiology and Management of Mushroom Mycetism

Sheetanshu Gupta is alumnus of G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India and works in the field of Biochemistry, Molecular Biology, and Biotechnology. He specializes in environmental problems, aeroponics and hydroponics, and protein biochemistry. He is also involved in innovating farming techniques and exploring novel approaches to plant protection.Dhirendra Kumar is Assistant Professor in the Department of Botany and Assistant Nodal Officer IPR Cell at Chaudhary Bansi Lal University, Haryana, India. His areas of interest are Plant Biology, Biotechnology, Bioprocess Development, Termite Biology, and Waste Management and he is currently working on green synthesis plants and metal-based nanomaterials.Wajid Hasan is Subject Matter Specialist in Entomology at KVK Jehanabad, Bihar Agricultural University in Bihar, India. He holds a doctorate in Agricultural Entomology from GB Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India and is devoted to researcher and extension activities in the field.Sangeeta is Assistant Professor, Home Science (Food & Nutrition) at Ramabai Govt. Women Post Graduate College, Ambedkarnagar, Uttar Pradesh, India. She holds 13 years of teaching experience and has published many papers in national and international journals.Mohammad Javed Ansari is Assistant Professor in the Department of Botany at Hindu College, Moradabad, Uttar Pradesh, India. He holds a Ph.D. in Biotechnology from IIT Roorkee, India and has served as Assistant Professor at King Saud University, Riyadh, Saudi Arabia.Shakuli Kashyap is Assistant Professor at the College of Agriculture Sciences, Teerthanker Mahaveer University, Moradabad, India. She holds a Ph.D. in Botany from G. B. P. U. A. & T, Pantnagar, India.Sudhir Mehrotra is Professor at Lucknow University, Uttar Pradesh, India. He holds 32 years of teaching experience and has completed several research projects working in the field of Biochemical Toxicology.

• PrefaceAbout the Editors1. Mushroom Diversity and their Biochemical Composition2. Nutritional Significance of Mushrooms in Human Diets3. Phenolic Compounds and Antioxidant Potential in Mushrooms4. Terpenoids and Their Health Benefits in Edible Fungi5. Protein and Amino Acid Profile of Mushrooms6. Vitamins and Minerals in Mushrooms: A Nutritional Treasure7. β-Glucans in Mushrooms: Immunomodulatory and Anticancer Effects8. Chitin and Chitosan in Mushrooms: Bioactivity and Applications9. Medicinal Properties of Edible Mushrooms: A Biochemical Perspective10. Mushrooms as Sources of Natural Bioactive Compounds11. Impact of Cooking and Processing on Mushroom Nutrient Retention12. Culinary Techniques for Maximizing Nutritional Value of Mushrooms13. Mushrooms and Gut Health: Interactions with the Microbiome14. Prebiotic Potential of Mushroom-Derived Compounds15. Biochemical Variability in Wild vs. Cultivated Mushrooms16. Edible and Wild Medicinal Mushrooms: Comparative Biochemical Profiles17. Allergenic and Toxic Compounds in Mushrooms: Biochemical Identification and Implications18. Mushrooms as Bioindicators of Environmental Toxins19. Mushrooms as Functional Foods: Trends and Innovations20. Integrating Mushroom Nutritional Biochemistry into Human Health Strategies21. An Update on Pathophysiology and Management of Mushroom Mycetism

Sheetanshu Gupta is alumnus of G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India and works in the field of Biochemistry, Molecular Biology, and Biotechnology. He specializes in environmental problems, aeroponics and hydroponics, and protein biochemistry. He is also involved in innovating farming techniques and exploring novel approaches to plant protection.Dhirendra Kumar is Assistant Professor in the Department of Botany and Assistant Nodal Officer IPR Cell at Chaudhary Bansi Lal University, Haryana, India. His areas of interest are Plant Biology, Biotechnology, Bioprocess Development, Termite Biology, and Waste Management and he is currently working on green synthesis plants and metal-based nanomaterials.Wajid Hasan is Subject Matter Specialist in Entomology at KVK Jehanabad, Bihar Agricultural University in Bihar, India. He holds a doctorate in Agricultural Entomology from GB Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India and is devoted to researcher and extension activities in the field.Sangeeta is Assistant Professor, Home Science (Food & Nutrition) at Ramabai Govt. Women Post Graduate College, Ambedkarnagar, Uttar Pradesh, India. She holds 13 years of teaching experience and has published many papers in national and international journals.Mohammad Javed Ansari is Assistant Professor in the Department of Botany at Hindu College, Moradabad, Uttar Pradesh, India. He holds a Ph.D. in Biotechnology from IIT Roorkee, India and has served as Assistant Professor at King Saud University, Riyadh, Saudi Arabia.Shakuli Kashyap is Assistant Professor at the College of Agriculture Sciences, Teerthanker Mahaveer University, Moradabad, India. She holds a Ph.D. in Botany from G. B. P. U. A. & T, Pantnagar, India.Sudhir Mehrotra is Professor at Lucknow University, Uttar Pradesh, India. He holds 32 years of teaching experience and has completed several research projects working in the field of Biochemical Toxicology.

• PrefaceAbout the Editors1. Mushroom Diversity and their Biochemical Composition2. Nutritional Significance of Mushrooms in Human Diets3. Phenolic Compounds and Antioxidant Potential in Mushrooms4. Terpenoids and Their Health Benefits in Edible Fungi5. Protein and Amino Acid Profile of Mushrooms6. Vitamins and Minerals in Mushrooms: A Nutritional Treasure7. β-Glucans in Mushrooms: Immunomodulatory and Anticancer Effects8. Chitin and Chitosan in Mushrooms: Bioactivity and Applications9. Medicinal Properties of Edible Mushrooms: A Biochemical Perspective10. Mushrooms as Sources of Natural Bioactive Compounds11. Impact of Cooking and Processing on Mushroom Nutrient Retention12. Culinary Techniques for Maximizing Nutritional Value of Mushrooms13. Mushrooms and Gut Health: Interactions with the Microbiome14. Prebiotic Potential of Mushroom-Derived Compounds15. Biochemical Variability in Wild vs. Cultivated Mushrooms16. Edible and Wild Medicinal Mushrooms: Comparative Biochemical Profiles17. Allergenic and Toxic Compounds in Mushrooms: Biochemical Identification and Implications18. Mushrooms as Bioindicators of Environmental Toxins19. Mushrooms as Functional Foods: Trends and Innovations20. Integrating Mushroom Nutritional Biochemistry into Human Health Strategies21. An Update on Pathophysiology and Management of Mushroom Mycetism