Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 13(1)

Published: Dec. 13, 2024

ABSTRACT Mushrooms are considered as nutraceutical foods that can effectively prevent diseases such cancer and other serious life‐threatening conditions include neurodegeneration, hypertension, diabetes, hypercholesterolemia. The Cantharellus cibarius , also known the “Golden chanterelle” or girolle,” is a significant wild edible ectomycorrhizal mushroom. It renowned for its delicious, apricot‐like aroma highly valued in various culinary traditions worldwide. well nutritional, nutraceutical, therapeutic properties. high nutritional value of C. attributed to abundant carbohydrates, proteins, β‐glucans, dietary fiber, low‐fat content. contains medicinal polysaccharides (β‐glucans), proteins (lectins selenoproteins), important fatty acids (linoleic omega‐6), vitamins, minerals (N, P, K, Ca, Zn, Ag, Se, etc.). sporocarp diverse array bioactive metabolites, including flavonoids, phenolics, sterols, acids, organic indole groups, vitamins (tocopherols), amino enzymes, bioelements, carotenoids, 5ˊ‐nucleotides. has wide biological properties, antioxidant, anticancer, anti‐inflammatory, antifungal, antibacterial, anthelmintic, insecticidal, antihypoxia, antihyperglycemic, wound‐healing, cytotoxic, iron‐chelating activity. Thus, present review gives an overview covering chemical composition, ecological significance, postharvest preservation strategies, potential applications supplements, nutraceuticals, pharmaceuticals. dives into etymology, taxonomy, global distribution Chanterelle.” Furthermore, there need valorize waste materials created during production processing, acquire thorough understanding mechanisms action compounds mushrooms.

Language: Английский