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Edible mushrooms have long been utilized in the food and pharmaceutical sectors due to their nutritional and therapeutic characteristics. Mushrooms have been recognized as a folk remedy due to their vast range of nutraceutical compounds, as well as medicinal and preventive properties. They are considered as a functional food, as well as assisting in the prevention of fatal infections. This chapter highlights the phytochemistry, nutritional aspects, and pharmacological potential of Macrolepiota procera (M. procera). M. procera is a rich source of high value-added bioactive components, minerals, (particularly K, Mg, and Se) and dietary fiber. This saprobic mushroom has the ability to digest cellulose and lignin and is an accumulator of toxic elements. M. procera has been identified to exhibit potential therapeutic and pharmacological anticancer, anti-inflammatory, immunomodulatory, antioxidant, and antimicrobial properties. M. procera is used as a functional food as it might hold huge protective efficacy potential for the cure of fatal infections. The cultivation of this valuable mushroom is required not only to preserve the species in the wild but also to ensure its maximum growth for food security. Moreover, it can be studied in phytochemical and pharmacological research to identify its value-added bioactive constituents.

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