One of the most popular edible species of wild mushrooms in many countries is Imleria badia (Fr.) Vizzini. It is a species valued due to its taste, intense aroma after drying and dietary, medicinal properties. Significant amounts of carbohydrates, proteins, polyunsaturated fatty acids and β-tocopherol, but also γ-tocopherol were determined in I. badia fruiting bodies. The presence of low molecular weight organic acids: malic, citric, fumaric and oxalic acids, and phenolic compounds with antioxidant properties, such as p-hydroxybenzoic acid, cinnamic acid and protocatechuic acid, were also found. This species is high in another antioxidant compound – theanine. Recent reports indicated that I. badia fruiting bodies’ extracts showed favorable therapeutic and health-promoting benefits and showed their anti-inflammatory, anti-cancer and antioxidant potential, consisting mainly in an inhibition of lipid peroxidation. Biological properties were also determined and confirmed for mycelium obtained from in vitro cultures of I. badia.

在许多国家/地区，野生蘑菇最受欢迎的食用品种之一是Imleria badia（Fr.）Vizzini。由于其味道，干燥后强烈的香气和饮食，药用特性，它是一种有价值的物种。在巴迪亚州子实体中测定了大量的碳水化合物，蛋白质，多不饱和脂肪酸和β-生育酚，以及γ-生育酚。还发现存在低分子量有机酸：苹果酸，柠檬酸，富马酸和草酸，以及具有抗氧化特性的酚类化合物，例如对羟基苯甲酸，肉桂酸和原儿茶酸。该物种的另一种抗氧化剂化合物茶氨酸含量很高。最近的报告表明，巴迪亚岛子实体的提取物显示出良好的治疗和健康促进作用，并具有抗炎，抗癌和抗氧化的潜能，主要在于抑制脂质过氧化。生物学特性也确定和确认菌丝体从体外培养的巴迪氏菌。