The Little Book of Bolete Mushrooms of Cameroon

Harvesting Bolete Mushrooms is an art of subtility and discernment. It requires a great sense of observation, a lot of seriousness and documentation. The little Book of Bolete Mushrooms of Cameroon: Edible Tubes and Pores Changing Color Mushrooms allows you to keep specialists' knowledge and Science in pocket during mushroom excursions. For millennia, Bolete Mushrooms have been revered for their flavor, meaty and nutritious flesh rich in carbohydrates, proteins, 20 amino acids, lipids, vital minerals (Iron and Potassium), vitamins B1, B2, B3, B5, B6, B9, C, D and E, antioxidants like Beta-Carotene, Lycopene, and other flavonoids, Ergosterol and Ergosterol Peroxide with antimicrobial, antiviral and anti-inflammatory activities. These antioxidants help destroy harmful free radicals, protect cells from becoming cancerous and prevent cancer from growing, help keep human gut healthy and prevent constipation. The more than 40 species of Bolete Mushrooms of Cameroon fruit mostly in Ectomycorrhizal Forest Clumps which need integral conservation as Mycological Sanctuaries throughout the Congo Basin.

Autorentext
ONGUENE AWANA Nérée is a senior researcher in microbiology with a PhD doctorate and senior agricultural engineer. After more than 30 years devoted to research and teaching in different universities, he is now a scientific writer for adults' education.