Actually, more than 3000 mushrooms are known as edible species and hundred of them are cultivated commercially but only ten on industrial scale. Edible mushrooms are a source of compounds not only with culinary properties but also medicinal such as citostatic, immunomodulatory (glucans, glycoproteins, sesquiterpenoids, triterpenoids), antisclerotic (chitin, chitosans, statin), antibacterial and antifungal and also with important antioxidant activity (sterols, tocopherols, flavonoids, carotenoids, indole and phenolic compounds). Medicinal and antioxidant properties of mushrooms are an excellent combination of their dietary value. As it is known, free radicals are important factors causing many pathological processes and are responsible for the development of many civilization diseases. They may cause the damage of the cell membranes, proteins, enzymes, DNA and therefore increase the risk of such diseases as Parkinson’s, Alzheimer’s, angiocardiopathies, asthma, diabetes and others. The compounds existed in the edible mushrooms can be ordered according to their antioxidant activity against free radicals as follows: phenolic compounds > flavonoids > ascorbic acid > tocopherols > carotenoids > indole compounds.