Chanterelles and their benefits: Nutritionist's recommendation
Illustrative photo (pixabay.com)
Many people have probably heard that mushrooms are empty calories. However, this is not true at all, particularly in the case of chanterelles, which have many beneficial properties, according to dietitian Snizhana Voroshylova.
What's in chanterelles?
- Beta-carotene (which gives them their bright yellow color), which converts into vitamin A (retinol)
- Vitamin D2, and even B12, B3, and others
- Fe, K, P, Cu, Mn, and more
- Polyphenolic compounds with antioxidant properties
Why are chanterelles unique mushrooms?
They contain chanterelle polysaccharides (branched mannans), which have been the subject of detailed recent studies. They modulate antitumor immune response by activating macrophages in the body, also known as tumor inhibitors.
Additionally, these mushrooms stimulate the growth of Lactobacillus strains in the intestines and suppress Clostridia, meaning they have probiotic properties.
Chanterelles (wikipedia.org)
They possess powerful bactericidal effects, promoting wound healing and suppressing the pathogen of stomach ulcers (Helicobacter pylori, even against antibiotic-resistant strains).
Chanterelles have neuroprotective properties (studies have confirmed a positive effect on neuron viability and neurite growth under conditions of trophic and oxidative stress).
Therefore, we can conclude that chanterelles are a valuable food product that is also used to make nutraceuticals (dietary supplements) with therapeutic properties.
