6. Regulatory Issues of Mushrooms as Functional Foods and Dietary Supplements: Safety and Efficacy

  1. Peter C. K. Cheung
  1. Solomon P. Wasser and
  2. Eden Akavia

Published Online: 6 JAN 2009

DOI: 10.1002/9780470367285.ch6

Mushrooms as Functional Foods

Mushrooms as Functional Foods

How to Cite

Wasser, S. P. and Akavia, E. (2008) Regulatory Issues of Mushrooms as Functional Foods and Dietary Supplements: Safety and Efficacy, in Mushrooms as Functional Foods (ed P. C. K. Cheung), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470367285.ch6

Editor Information

  1. Food and Nutritional Sciences Programme, Department of Biology, The Chinese University of Hong Kong, Hong Kong, China

Author Information

  1. International Center of Biotechnology and Biodiversity of Fungi, Institute of Evolution, University of Haifa, Haifa, Israel

Publication History

  1. Published Online: 6 JAN 2009
  2. Published Print: 29 AUG 2008

ISBN Information

Print ISBN: 9780470054062

Online ISBN: 9780470367285

SEARCH

Keywords:

  • mushrooms as functional foods - regulatory issues;
  • dietary supplement types - safety and diversity;
  • mushroom fruit body composition variability

Summary

This chapter contains sections titled:

  • Introduction

  • Legal and Regulatory Issues of Introducing and Controlling Dietary Supplements from Medicinal Mushrooms in Different Countries

  • Safety and Diversity of Dietary Supplement Types from Culinary–Medicinal Mushrooms

  • Submerged Culturing as Best Technique for Obtaining Consistent and Safe Mushroom Products

  • Experiences of Seven Countries in Consolidating Their Food Safety Systems

  • Summary

  • References