Abstract
Edible wild mushrooms represent a valuable food source due to their high content of protein, fiber, vitamins, and low levels of fat, as well as their bioactive compounds, including phenolic compounds with antioxidant properties. Mushrooms have long been prominent in medicine because they contain a considerable number of bioactive compounds to promote good health and prevent certain diseases. It is estimated that around 6% of this activity present in species has been studied worldwide. There is a diversity of mushrooms that can be used for the development of food quality products; therefore, it is of utmost importance to give priority to research that reveals information about these properties and health benefits. The objective of this article is to summarize the diversity of research, as well as recent information on this study and its development, with emphasis on the existing properties of edible wild mushrooms for their utilization.
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