Health Benefits Of Chanterelle Mushrooms

What are chanterelle mushrooms?

Chanterelle mushrooms are also known as the golden mushroom, European golden mushroom,  egg mushroom, girolle or the common chanterelle. They belong to the species Cantharellus cibarius, which literally means 'cup of food' ('chanterellus', from the Greek 'kantharos', meaning 'cup', 'goblet' or 'to drink' and 'cibarius', from the Latin word for 'food'). 

Cantharellus cibarius is a wild, non-cultivable mushroom that grows in the soil, under conifers and oaks, in the forests of the entire Northern Hemisphere. It is economically important and used in traditional medicines worldwide.¹  

High in protein and one of the best sources of most minerals, chanterelles contribute to your general well-being.² They belong to the phylum Basidiomycota, which is considered to contain the most complex and evolutionarily advanced members of this key component of life on Earth - the kingdom of Fungi.³

Health benefits of chanterelle mushrooms

Along with some highly valuable medicinal mushrooms, such as Agaricus bisporus (white button mushrooms, cremini mushrooms, portobello mushrooms); Flammulina velutipes (enoki mushrooms); Ganoderma lucidum (reishi mushrooms); Grifola frondosa (maitake mushrooms); Hericium erinaceus (lion's mane mushrooms); Lentinula edodes (shiitake mushrooms); Morchella esculenta (morel mushrooms) and Pleurotus ostreatus (oyster mushrooms), Cantharellus cibarius (chanterelle mushroom) is a popular edible mushroom, particularly beloved in Europe for its wide range of health benefits:⁴

• Potent therapeutic and biological activities: Wild edible mushrooms have a wide range of applications, especially in the healing and repair of various human organs and cells. This is due to the multifunctional activities of the mushroom extracts and the targeted potential of the individual compounds in the extracts⁵
• Anti-inflammatory properties and wound healing potential: Wild edible mushrooms have been studied for their potential capability to repair various human organs, tissues and cells, including cancer cells^5,6
• Antioxidant potential: This medicinal property of chanterelle mushrooms is useful for the treatment of reactive oxygen species-related diseases, such as cancer, diabetes, cataracts, ageing, and Alzheimer’s⁶
• Cardiovascular protection: Wild edible mushroom consumption has been researched in a large number of studies due to their antihypertensive (blood-pressure-lowering) action and role in cholesterol reduction, leading to a possible decrease in atherosclerosis⁵
• Neuroprotective actions (protection of nerve cells): The polysaccharides in chanterelles have been studied in different models of neurodegeneration, including trophic stress, excitotoxic stress and antioxidant stress. Studies have shown beneficial effects on neuronal viability (nerve cells’ ability to live and survive) and neurite outgrowth (growth of nerve cells to make new connections)  under normal and various stress conditions⁷
• Antiviral, antibacterial and antimicrobial properties: These anti-infective activities result from the mushrooms’ immunomodulatory properties, which means increasing immune function⁵
• Osteoprotective action (bone protection): Chanterelle, morel and maitake mushrooms all contain high levels of vitamin D2 (ergocalciferol). In the body, vitamin D2 plays an important role in maintaining bone health⁸
• Hepatoprotective effects (liver protection): Medicinal mushrooms accumulate a wide variety of secondary metabolites, compounds that they do not require for nomal functions such as growth or reproduction. These include phenolic compounds, polysaccharides, terpenes and steroids, many of which have biological activities. There is evidence that the action of polysaccharides may be responsible for the potential benefits for liver health. Strong antioxidant effects have been observed in some mushroom extracts, which are quite effective in reducing the damage caused by various toxins and in normalising some of the classic markers of liver damage, such as the release of plasma enzymes and the levels of lipid peroxidation. Hepatoprotection has also been studied through the contribution of radical scavenging (removal of dangerous free radicals), maintenance of hepatocellular calcium homeostasis (balance of calcium in liver cells), and modulation of nitric oxide production and immunomodulatory effects (promoting immune function)⁹

Nutritional facts

Edible wild mushrooms are one of the oldest human foods and their global production is increasing at a rate of around 7% a year. This group of foods includes chanterelle mushrooms, the second most collected wild edible mushroom in Europe.

White when young, later turning yellow or orange, this fleshy mushroom with a delicate consistency grows in a funnel shape, resembling a flower that sprouts straight from the ground. It has a fruity aroma and a slightly peppery flavour.

Chanterelles are adaptogenic mushrooms that have been considered a healthy food since ancient times and are now highly valued for their medicinal properties as well as their beneficial nutritional value. The golden chanterelle has been added to various foods to enhance their nutritional and medicinal value. For example, it has been previously added to coffee as this combination helps the body to focus and release energy.

Chanterelle mushrooms are of interest not only as a tasty food rich in essential nutrients, but also for their secondary metabolites that have numerous biological activities.¹⁰

Chanterelle mushrooms are a functional food, low in calories, carbohydrates, sodium, fat and cholesterol, and have been consumed by many cultures for centuries for their unique taste, subtle flavour and role in a healthy diet. They are also considered an important ingredient in gourmet cuisine around the world.^11,12

Chanterelles have been studied as a good source of vitamins (vitamin A, vitamin C and B vitamins, including considerable levels of vitamin B12), minerals, dietary fibre,  carotenoids, fatty acids, free amino acids, polysaccharides, proteins and beta-glucans, some of which are natural bioactive compounds with antioxidant, anti-inflammatory and immunomodulatory properties.¹³

Side effects and other concerns

Some people may have symptoms such as nausea and vomiting if they consume raw mushrooms, which is why it is better to cook chanterelles. 

Summary

Chanterelle mushrooms are important for their role in maintaining health and preventing diseases in the context of a healthy lifestyle. They are appreciated for the aroma, taste, firmness and crunchiness, and are known to contain beta-glucans, their most studied polysaccharides which have immune-boosting and anti-inflammatory properties. Consuming chanterelles also has anticancer benefits, and may protect the cardiovascular system by improving glucose and lipid metabolism, as well as regulating blood pressure. Edible mushrooms, including chanterelles, have also been studied for their antidiabetic, antiviral and antibacterial activities.