Issue 15, 2024

Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius

Abstract

Cantharellus cibarius (CC) is a culinary mushroom with significant commercial potential due to its diverse components and bioactive functions. CC is rich in carbohydrates, proteins, minerals, vitamins, and aroma compounds while being low in fat and calories. Moreover, CC contains an abundance of bioactive substances including phenolic compounds, vitamin precursors, and indole derivatives. Numerous studies have claimed that CC has diverse functions such as antioxidant, antimicrobial, immunoregulation, anti-inflammatory, antitumor, neuroprotective, antidiabetic, and prebiotic effects in in vivo or in vitro settings. In addition, a variety of thermal, physical, chemical, and biological treatment methods have been investigated for the processing and preservation of CC. Consequently, this study aims to present a comprehensive review of the chemical composition, health benefits, and processing techniques of CC. Furthermore, the issue of heavy metal accumulation in CC has been indicated and discussed. The study highlights the potential of CC as a functional food in the future while providing valuable insights for future research and identifying areas requiring further investigation.

Graphical abstract: Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius

Supplementary files

Article information

Article type
Review Article
Submitted
24 Feb. 2024
Accepted
14 Jun. 2024
First published
17 Jun. 2024

Food Funct., 2024,15, 7696-7732

Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius

X. Chen and B. Xu, Food Funct., 2024, 15, 7696 DOI: 10.1039/D4FO00891J

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