Chanterelles are a nutritious edible fungus that contains polysaccharides, vitamins, minerals and other ingredients. They have the functions of enhancing immunity, anti-oxidation, eye protection, and regulating intestinal function. Its unique aroma and taste are often used in cooking, and it also has certain application value in traditional Chinese and Western medicine.

Main effects and functions

1. Enhance immunity

The active polysaccharides in chanterelles can stimulate the activity of immune cells, promote antibody production, and help the body resist the invasion of pathogens. Experimental studies have shown that its extracts have a certain effect on enhancing the activity of white blood cells.

2. Antioxidation and anti-aging

Rich in vitamin C, vitamin E and β-carotene, they can remove free radicals and reduce oxidative damage. β-carotene can also be converted into vitamin A in the body, which helps protect the health of the skin and mucous membranes.

3. Eye protection function

The carotenoids (such as lutein) in chanterelles have a protective effect on the retina, which may reduce the risk of macular degeneration and relieve eye fatigue.

4. Regulate intestinal health

The dietary fiber contained in it can promote intestinal peristalsis and improve constipation; at the same time, as a prebiotic, it supports the growth of beneficial bacteria and maintains the balance of intestinal microecology.

5. Assist in regulating blood lipids

Some studies have pointed out that the unsaturated fatty acids and plant sterols it contains may help lower low-density lipoprotein (LDL) levels and are beneficial to cardiovascular health.