Craterellus cornucopioides (L.)/Craterellus odoratus (Schwein.) Fr. (Black Chanterelle)

Abstract

Edible mushrooms are very few in number and only a handful of these mushrooms are popular among local communities in various parts of the world. Craterellus cornucopioides is one such type of mushroom that was first named and described by Linnaeus in 1753 and is often known in English as the “black trumpet” or in French as the “trompette de la mort”. Apart from high nutritional value in terms of protein, carbohydrates and fats, Craterellus cornucopioides has proven anticancer, antioxidant, antidiabetic, immunomodulating, antiallergic, cardiovascular, antiviral, anticholesterolemic, antiparasitic, antibacterial, and antifungal properties. Due to the lack of knowledge pertaining to its cultivation, cooking methods, harvesting, storage and processing, it is not garnering the interest of the general public it deserves. This chapter presents the proven scientific knowledge regarding the taxonomy, characteristics, resource availability, medicinal uses, phytochemistry, pharmacology, cultivation, conservation, toxicity parameters, trade, and storage related issues of Craterellus cornucopioides to provide initial direction for anyone who is fascinated by wild edible mushrooms to carry out further extensive research in this relatively less explored field of study.

Comprehensive Review of Functional and Nutraceutical Properties of Craterellus cornucopioides (L.) Pers.

“…C. cornucopioides is an edible fungal species with remarkable functional properties. The metabolites that are responsible for these functional properties are polysaccharides, phenolic compounds, terpenes, amino acids, fatty acids, sterols, and proteins ( Table 1 ), which exhibit antioxidant, antimicrobial, anticancer, anti-inflammatory, anti-hypertensive properties ( Table 2 ) [ 9 , 12 ]. Moreover, the high nutritional content of the mushroom and its favorable health characteristics make it an important nutraceutical [ 12 ].…”

“…The functional importance of this fungal species is highly correlated to its chemical composition ( Figure 3 ). Due to the lack of knowledge regarding the cultivation, cooking methods, harvesting, storage, and processing of this fungal species, it is not receiving the interest it deserves [ 9 ]. The present review offers an overview of its chemical composition and functional activities, providing the necessary arguments for more detailed studies that may emphasize its importance.…”

“…Craterellus cornucopioides (L.) Pers., ( Figure 1 ), a member of the Cantharellaceae family, was first named and described by Linnaeus in 1753 and is often known in English as the “black trumpet” or in French as the “trompette de la mort” [ 9 ]. Its common name derives from its trumpet-shaped morphology, boasting a tender flesh that spans a color spectrum from grey-black to brown.…”