From the forest to the laboratory: nutraceutical potential of edible wild mushrooms

Abstract

Mexico possesses an enormous diversity of wild mushrooms with amazing benefits; however, much of this potential is limited. Despite their importance, scientific research on them is still scarce, partly because we are losing the ancestral knowledge of local harvesters, who are the true guardians of this generational wisdom. To reverse this, it is urgent to preserve traditional harvesting practices before they disappear. At the same time, science must step forward to analyze their nutritional properties and bioactive compounds thoroughly. The goal is clear: to stop seeing mushrooms only as a seasonal delicacy and to begin using them to develop smart foods and nutraceutical products that improve our health.