Insights into Chemical Components, Health-promoting Effects, and Processing Impact of Golden Chanterelle Mushroom Cantharellus cibarius

Abstract

Cantharellus cibarius (CC) is a culinary and medicinal 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 polysaccharides, 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 vivo or in vitro settings. Also, several thermal, physical, chemical, and biological methods were employed for the processing and preservation of CC. However, there is still a lack of an overall summary on CC. Moreover, there are still certain principles and mechanisms of the health-enhancing properties of CC that remain unclear. Furthermore, limited research has been conducted on the integration of CC into food and pharmaceutical products, along with associated clinical trials. Therefore, this study aims to provide a comprehensive review of the chemical composition, health benefits, and processing techniques of CC, emphasizing its potential as a functional food and medicinal resource in the future. Additionally, it offers valuable insights for future investigations and identifies areas where further research is needed.