Maryam Eskandari Nojedehi - M.Sc. Student of Food Industry, Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, Iran
Javad Rahbar Shahrouzi - M.Sc. Student of Food Industry, Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, Iran
Hoda Jafarizadeh Malmiri - M.Sc. Student of Food Industry, Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, Iran

Recently, nanoparticles have attracted the attention of researchers due to their unique physical,chemical and great interest. Many reports have been published in synthesis routes which providenanoparticles with different sizes and shapes by physical and chemical approaches Use of nontoxicchemicals, environmentally benign solvents, and renewable materials are some of the key issues thatmerit important consideration in a green synthetic strategy. Therefore the attention of the researchersis shifted from physical and chemical processes towards ‘green’ chemistry and bioprocesses. Ediblemushrooms are well known for their antioxidant, antimicrobial, anti-inflammatory, antitumor andanticancer activities. It also has a main sources of reducing agents such as flavonoids and phenolicsubstances and stabilizing agents based on polysaccharides and proteins, which make it as suitableextract to green synthesis of metal nanoparticles (e.g. gold and silver nanoparticles). This review isconcerned with the synthesis of Au and Ag nanoparticles using edible mushrooms extract.

Green synthesis, Gold nanoparticle, Silver nanoparticle, Edible mushroom, Reducing agent