Russula virescens (Schaeff.) Fr./Russula adusta Krombh./Russula delica Fr./Russula nigricans (Bull.) Fr./Russula cyanoxantha

Abstract

Mushrooms have been part of the human diet in many regions of the world for centuries due to their organoleptic properties and nutritional values. Macrofungi are also known as being new and fertile sources of bioactive compounds, such as terpenoids, carotenoids, polyphenols, flavonoids, polysaccharides, vitamins, and minerals. Russula mushrooms are considered a delicacy with high nutritional and functional value and are also accepted as nutraceutical foods. They are of considerable interest for their organoleptic value, medicinal properties and antioxidant properties. Recently, mushroom extracts and their secondary metabolites have received considerable attention for their biological effects, which include antioxidant, anti-obesity, antimicrobial, anti-inflammatory, anti-cancer and immunomodulatory activities. However, studies on fungi are insufficient, as some historically valued species have yet to be found or explored. Overall, this chapter covers the vast bioactive potential of the Russulaceae family that could be exploited in the food safety industry.