Foodstuffs mushrooms

Being volatile, the aldehydes formed in the Strecker degradation have often been thought to be important contributors to the aroma of foodstuffs and many patents have been granted which use the Strecker degradation to produce flavouring materials of various types, such as, maple, chocolate, coffee, tea, honey, mushroom, and bread.66... 

Nutrition should be low in copper. Patients must avoid foodstuffs and beverages containing copper, e. g. edible offal, nuts, cocoa products, mushrooms, potato crisps, rye flour, oat flakes, beans, dried figs, certain types of cheese, meat and fish, pineapple, mineral water (see relevant lists as to the composition of foodstuffs and copper content in food). Vegetarian food, from which copper cannot be easily mobilized, is therefore recommended. Cooking utensils containing copper should not be used. Alcohol is strictly forbidden. 

The chemistry of fungi impinges on many aspects of our daily life whether it be in the role of yeasts in the production of bread and wine, the edible mushrooms or the manufacture of antibiotics such as the penicillins. The fungal diseases of crops, ornamental plants and trees and the spoilage of stored foodstuffs are serious economic problems. The control of the phytopathogenic organisms and the detection of their toxic metabolites in the food chain provide further chemical problems. 

Mushrooms have proved to be a good indicator for soil pollution monitoring, because certain species grown in unpolluted areas accumulate mercury and cadmium in concentrations which exceed the norm given for foodstuffs [20,21]. 

According to norms, concentration of mercury and cadmium, should not exceed 3 mg kg in dry mushrooms. Considering hygienic aspects, the mushroom specimens at the explosion area should not be used as a foodstuff because of high content of both metals, but especially cadmium (acccvding to FAO/WHO recommendations, a maximum weekly intake of mercury for an adult is 300 pg, and 0.5 mg for cadmium, respectively). 

In certain rural portions of Russia receiving Chernobyl contamination on April 28-29, 1986, Cs concentrations in the human body in 1986-87 were positively correlated with consumption of meat and dairy products. Domestic livestock were fed clean feed as much as possible for milk production, and were fed clean feed for 40-120 days before slaughter. Beginning in 1993, however, and persisting to at least 1996, the content of Cs in whole humans correlated positively with the levels of consumption of naturally occurring foodstuffs, such as mushrooms, wild berries, fish, and game. 

Agaric acid 20 20 100 mg/kg in alcoholic beverages and foodstuffs containing mushrooms... 

The set of data that are regularly obtained on radionuclide concentrations in locally produced agricultural foodstuffs can be used directly to assess the annual intake and the associated committed dose. In regions where the inhabitants normally consume substantial amounts of natural food products (e.g. game, freshwater fish, forest mushrooms and berries) with elevated radionuclide concentrations, available data from measurements should also be used for the estimation of intakes of radionuclides. 

Niacin is widely distributed in foodstuffs and can also be derived from tryptophan and thus the tryptophan content of food is also an important source. Sources include brewers yeast (300%), peanuts (f 00%), tuna (75%), wheat bran (50-200%), chicken (30-80%), mushrooms (25%), hrown rice (25%) and peppers (20%) (Fig. 26.27). 

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