鸡油菌 (CC) 是一种烹饪用蘑菇，由于其多种成分和生物活性功能，具有巨大的商业潜力。 CC 富含碳水化合物、蛋白质、矿物质、维生素和芳香化合物，同时脂肪和热量含量低。此外，CC含有丰富的生物活性物质，包括酚类化合物、维生素前体和吲哚衍生物。大量研究表明，CC 在体内或体外具有多种功能，如抗氧化、抗菌、免疫调节、抗炎、抗肿瘤、神经保护、抗糖尿病和益生元作用。此外，人们还研究了各种热、物理、化学和生物处理方法来加工和保存CC。因此，本研究旨在对 CC 的化学成分、健康益处和加工技术进行全面综述。此外，还指出并讨论了CC中重金属积累的问题。该研究强调了 CC 作为未来功能性食品的潜力，同时为未来的研究和确定需要进一步研究的领域提供了宝贵的见解。

Cantharellus cibarius (CC) is a culinary mushroom with significant commercial potential due to its diverse components and bioactive functions. CC is rich in carbohydrates, proteins, minerals, vitamins, and aroma compounds while being low in fat and calories. Moreover, CC contains an abundance of bioactive substances including phenolic compounds, vitamin precursors, and indole derivatives. Numerous studies have claimed that CC has diverse functions such as antioxidant, antimicrobial, immunoregulation, anti-inflammatory, antitumor, neuroprotective, antidiabetic, and prebiotic effects in in vivo or in vitro settings. In addition, a variety of thermal, physical, chemical, and biological treatment methods have been investigated for the processing and preservation of CC. Consequently, this study aims to present a comprehensive review of the chemical composition, health benefits, and processing techniques of CC. Furthermore, the issue of heavy metal accumulation in CC has been indicated and discussed. The study highlights the potential of CC as a functional food in the future while providing valuable insights for future research and identifying areas requiring further investigation.