Cultivation, Nutritional Value, Bioactive Compounds of Morels, and Their Health Benefits: A Systematic Review

Author: mycolabadmin
2023-03-17
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Summary

This research provides a comprehensive review of morel mushrooms, their cultivation, nutritional value, and health benefits. Morels are highly nutritious fungi that contain important compounds that can help fight disease and promote health. The study shows they are rich in proteins, vitamins, and minerals while being low in calories and fat. Their bioactive compounds demonstrate potential in supporting immune function, reducing inflammation, and protecting against various diseases. Impacts on everyday life: • Morels can serve as a nutritious meat alternative in plant-based diets due to their meaty texture and high protein content • The antioxidant compounds in morels may help protect cells from damage and support overall health • Regular consumption of morels could support immune system function and gut health • Morels’ anti-inflammatory properties may help reduce risk of chronic diseases • Their unique compounds show promise in supporting cancer prevention and treatment strategies

Background

Morels are highly valued culinary fungal species with desirable flavor, umami taste and unique texture. They have been used as foods and medical substances for a long history. They have a characteristic shape with a spongy, honeycomb-like cap attached to a stem. Beyond their prized sensory properties, morels are rich in proteins, fibers, vitamins and minerals while being low in carbohydrates and fats.

Objective

This review aimed to provide a comprehensive introduction to the life cycle, cultivation, nutrition value and bioactive compounds of the genus Morchella, and discuss their health-promoting effects. The goal was to facilitate understanding of morels and provide evidence for the development of morel cultivation and their applications in food and pharmaceutical industries.

Results

The review found that commonly cultivated morel species include M. eximia, M. importuna, and M. sextelata in China, and M. conica and M. esculenta in the US. Morels’ nutritional profile consists mainly of carbohydrates (36.8-80.5%), proteins (7.5-35.8%), fatty acids (2.3-12.0%), vitamins, minerals, and organic acids. Key bioactive compounds identified include polysaccharides, phenolics, tocopherols, and ergosterols. These compounds demonstrated various health benefits including antioxidant abilities, anti-inflammatory effects, immunoprotection, gut health preservation, and anti-cancer properties.

Conclusion

Morels are valuable mushrooms with excellent nutritional and economic value, though large-scale cultivation remains challenging due to their complex life cycle. Their unique characteristics make them potential meat substitutes in plant-based diets. The bioactive compounds in morels contribute to multiple health benefits through regulation of TLR4-NF-κB and MAPK signaling pathways. Future research should focus on improving cultivation technologies, exploring health benefits of various species and mycelia, and developing novel functional food applications.

Published in:Frontiers in Nutrition,
Study Type:Systematic Review,
Source: 10.3389/fnut.2023.1159029