Kumar Ajay, Devi Reema, Dhalaria Rajni, Tapwal Ashwani, Verma Rachna, Rashid Summya, Elossaily Gehan M, Khan Khalid Ali, Chen Kow-Tong, Verma Tarun
Forest Protection Division Shimla India.
Department of Biotechnology ASBASJS Memorial College Punjab India.
Food Sci Nutr. 2024 Dec 13;13(1):e4641. doi: 10.1002/fsn3.4641. eCollection 2025 Jan.
Mushrooms are considered as nutraceutical foods that can effectively prevent diseases such as cancer and other serious life-threatening conditions include neurodegeneration, hypertension, diabetes, and hypercholesterolemia. The , also known as the "Golden chanterelle" or "Golden girolle," is a significant wild edible ectomycorrhizal mushroom. It is renowned for its delicious, apricot-like aroma and is highly valued in various culinary traditions worldwide. It is well known for its nutritional, nutraceutical, and therapeutic properties. The high nutritional value of is attributed to its abundant carbohydrates, proteins, β-glucans, dietary fiber, and low-fat content. It also contains medicinal polysaccharides (β-glucans), proteins (lectins and selenoproteins), important fatty acids (linoleic and omega-6), vitamins, and minerals (N, P, K, Ca, Zn, Ag, Se, etc.). The sporocarp of contains a diverse array of bioactive metabolites, including flavonoids, phenolics, sterols, fatty acids, organic acids, indole groups, carbohydrates, vitamins (tocopherols), amino acids, enzymes, bioelements, carotenoids, and 5'-nucleotides. has a wide array of biological properties, such as antioxidant, anticancer, anti-inflammatory, antifungal, antibacterial, anthelmintic, insecticidal, antihypoxia, antihyperglycemic, wound-healing, cytotoxic, and iron-chelating activity. Thus, the present review gives an overview of , covering its chemical composition, ecological significance, postharvest preservation strategies, and potential applications in dietary supplements, nutraceuticals, and pharmaceuticals. It also dives into the etymology, taxonomy, and global distribution of the renowned "Golden Chanterelle." Furthermore, there is a need to valorize waste materials created during production and processing, as well as to acquire a thorough understanding of the mechanisms of action of bioactive compounds in mushrooms.
蘑菇被视为营养保健食品，能有效预防癌症等疾病以及其他严重威胁生命的病症，包括神经退行性疾病、高血压、糖尿病和高胆固醇血症。鸡油菌，也被称为“金黄鸡油菌”或“金色陀螺菌”，是一种重要的野生可食用外生菌根蘑菇。它以其类似杏子的美味香气而闻名，在世界各地的各种烹饪传统中都备受珍视。它因其营养、营养保健和治疗特性而广为人知。鸡油菌的高营养价值归因于其丰富的碳水化合物、蛋白质、β-葡聚糖、膳食纤维和低脂肪含量。它还含有药用多糖（β-葡聚糖）、蛋白质（凝集素和硒蛋白）、重要脂肪酸（亚油酸和ω-6）、维生素和矿物质（氮、磷、钾、钙、锌、银、硒等）。鸡油菌的子实体含有多种生物活性代谢物，包括黄酮类化合物、酚类、甾醇、脂肪酸、有机酸、吲哚基团、碳水化合物、维生素（生育酚）、氨基酸、酶、生物元素、类胡萝卜素和5'-核苷酸。鸡油菌具有广泛的生物学特性，如抗氧化、抗癌、抗炎、抗真菌、抗菌、驱虫、杀虫、抗缺氧、抗高血糖、伤口愈合、细胞毒性和铁螯合活性。因此，本综述概述了鸡油菌，涵盖其化学成分、生态意义、采后保鲜策略以及在膳食补充剂、营养保健品和药品中的潜在应用。它还深入探讨了著名的“金黄鸡油菌”的词源、分类学和全球分布。此外，有必要对生产和加工过程中产生的废料进行增值利用，并深入了解蘑菇中生物活性化合物的作用机制。
