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International Journal of Medicinal Mushrooms
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ISSN Imprimer: 1521-9437
ISSN En ligne: 1940-4344

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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v13.i2.90
pages 167-175

Chemical, Pharmacological, and Biological Characterization of the Culinary-Medicinal Honey Mushroom, Armillaria mellea (Vahl) P. Kumm. (Agaricomycetideae): A Review

Bozena Muszynska
Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University Medical College, Krakow, Poland
Katarzyna Sulkowska-Ziaja
Jagiellonian University Collegium Medicum
Malgorzata Wolkowska
Department of Pharmaceutical Botany, Jagiellonian University, Collegium Medicum, Kraków, Poland
Halina Ekiert
Department of Pharmaceutical Botany, Jagiellonian University, Collegium Medicum, Kraków, Poland

RÉSUMÉ

Recently, studies have been conducted on the chemical composition of fruiting bodies of the culinary-medicinal Honey mushroom, Armillaria mellea (Vahl.) P. Kumm. (higher Basidiomycetes). It is considered in Europe and Asia as edible and medicinal, when appropriately prepared, and has demonstrated the presence of different groups of organic compounds, including carbohydrates, sterols, sphingolipids, fatty acids, sesquiterpenes, non-hallucinogenic indole compounds, peptides, enzymes, adenosine derivatives, and many other components. Most of these metabolite groups possess potential therapeutic and dietary values. The results of quantitative analyses of indole compounds and heavy metals signal potential health hazards for humans. Some of the studies reviewed herein describe in detail the mechanism of symbiosis between A. mellea and the orchid species Gastrodia elata. This orchid is native to Asia, Australia, and New Zealand, and is used in therapeutics in official Chinese medicine.


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