Nutritional and bioactive potential of Saffron Milk Caps: Culinary applications and health benefits

Lactarius deliciosus, commonly known as Saffron Milk Caps (SMCs), are distinctive mushrooms found in diverse forested regions. This comprehensive review critically evaluates the nutritional composition, bioactive properties, and culinary applications of SMCs, assessing the robustness of existing research and identifying gaps for future investigation. SMCs are celebrated for their vibrant orange caps and unique flavor, making them a staple in Mediterranean, Eastern European, and Asian cuisines. Nutritionally, they are rich in essential macronutrients, vitamins, minerals, and dietary fiber. Their bioactive compounds, including phenols and flavonoids, contribute to significant antioxidant, anti-inflammatory, and immune-supporting activities. Despite being underutilized compared to other mushroom species, SMCs demonstrate potential for functional food and supplement development. This review critically appraises current literature, highlighting methodological strengths and limitations in studies on SMCs, and underscores their potential in enhancing health-conscious and sustainable dietary practices. Furthermore, it advocates for standardized extraction methods and more rigorous clinical research to fully harness their culinary and health benefits.