Potentials of Truffles in Nutritional and Medicinal Applications: A Review

Author: mycolabadmin
2020-06-17
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Summary

This research examines the nutritional and medicinal benefits of truffles beyond their famous culinary use. Truffles are rich in healthy compounds that can fight cancer, reduce inflammation, and boost immunity. They also contain important nutrients like proteins, minerals, and beneficial fats. Impacts on everyday life: – Truffles could be developed into natural medicines and health supplements – Their antioxidant properties may help prevent various diseases – They show potential as natural antimicrobial agents for food preservation – Their compounds could be used to develop new therapeutic treatments – Understanding proper storage methods helps preserve their health benefits

Background

Truffles are hypogeous ascomycetes fungi growing underground between 5-10cm depth. They belong to family Tuberaceae and Pezizaceae, and order Pezizales. Most culinary-grade truffles are found in northern temperate forests of Europe, Australia, New Zealand, Asia and North America, while desert truffles grow in arid regions of the Middle East and North Africa. Truffles have complex life cycles requiring symbiotic relationships with host tree roots.

Objective

To provide comprehensive information about truffles’ biochemical composition, aromatic and nutritional benefits, and biological properties for their potential applications in medicine and functional food. Additionally, to highlight various factors affecting their productivity and quality as well as preservation methods.

Results

The review found that truffles contain valuable bioactive compounds including phenolics, terpenoids, polysaccharides, anandamide, fatty acids, and ergosterols. These compounds demonstrate multiple biological activities including antitumor, antioxidant, antibacterial, anti-inflammatory, and hepatoprotective properties. Truffles are also rich in nutrients like carbohydrates, proteins, minerals, fibers, amino acids and fatty acids. Various factors including climate, soil conditions, storage methods and preservation techniques affect truffle quality and productivity.

Conclusion

Truffles have significant potential beyond their culinary value, showing promise for both nutritional and medicinal applications due to their rich bioactive compounds and therapeutic properties. While most studies have focused on in vitro research, more work is needed on practical therapeutic applications. Future research should optimize extraction processes and conduct bioassays against different diseases to effectively incorporate truffles into natural products and medicines.

Published in:Fungal Biology and Biotechnology,
Study Type:Review,
Source: 10.1186/s40694-020-00097-x