The chemical composition and biological properties of Portuguese wild mushrooms (Cantharellus cibarius, Hypholoma fasciculare, Lepista nuda, Lycoperdon molle, Lycoperdon perlatum, Ramaria
botrytis, Tricholoma acerbum) were evaluated in order to assess these products as sources of nutrients
and nutraceuticals. The analyzed mushrooms contain very useful phytochemicals such as phenolics,
tocopherols, ascorbic acid, and carotenoids. All of the species proved to have antioxidant activity
(measured by four different methods), being more significant for R. botrytis (EC50 values < 1 mg/
mL). Lycoperdon species were resistant to all of the tested microorganisms, and the other samples
revealed antimicrobial activity selectively against Gram-positive bacteria, with very low minimal
inhibitory concentration, in some cases, even lower than the standard. The combination of bioactive
compounds and rich nutritional composition (high contents in protein and carbohydrates, low content
in fat with the precious contribution of unsaturated fatty acids and the absence of trans fatty acids)
in the mushroom makes it a very special food
