PROLOGUE TO THE ARTICLES ON EDIBLE MUSHROOMS INCLUDED IN THIS ISSUE

Abstract

Mexico holds one of the largest diversities of edible wild mushrooms worldwide. More than 450 fungal species are consumed in the country, and more than 5,500 names are used to designate them in the different languages spoken by the ethnic groups inhabiting mainly Central and Southeastern Mexico during the last millennia. The wild mushrooms are a non-timber forest product of great ecological, physiological and economic importance in the planet. Particularly those establishing mycorrhizal relationships have a paramount importance in the structure and functioning of the ecosystems where they live. They control nutrient cycling and establish interconnections among the plants with which they establish mutualistic symbioses in natural conditions. In addition to their unique nutritional composition that includes large amount of proteins, vitamins and minerals and low contents of fat and carbohydrates, they are also able to produce abundant bioactive compounds with anti-carcinogenic, anti-hypertensive, anti-diabetes and anti-oxidant properties.