Potentials of truffles in nutritional and medicinal applications: a review
Abstract Truffles, the symbiotic hypogeous edible fungi, have been worldwide regarded as a great delicacy because of their unique flavor and high nutritional value. By identifying their bioactive components such as phenolics, terpenoids, polysaccharides, anandamide, fatty acids, and ergosterols, res...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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BMC
2020-06-01
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| Series: | Fungal Biology and Biotechnology |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s40694-020-00097-x |
| _version_ | 1818836075913674752 |
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| author | Heayyean Lee Kyungmin Nam Zahra Zahra Muhammad Qudrat Ullah Farooqi |
| author_facet | Heayyean Lee Kyungmin Nam Zahra Zahra Muhammad Qudrat Ullah Farooqi |
| author_sort | Heayyean Lee |
| collection | DOAJ |
| description | Abstract Truffles, the symbiotic hypogeous edible fungi, have been worldwide regarded as a great delicacy because of their unique flavor and high nutritional value. By identifying their bioactive components such as phenolics, terpenoids, polysaccharides, anandamide, fatty acids, and ergosterols, researchers have paid attention to their biological activities including antitumor, antioxidant, antibacterial, anti-inflammatory, and hepatoprotective activities. In addition, numerous factors have been investigating that can affect the quality and productivity of truffles to overcome their difficulty in culturing and preserving. To provide the information for their potential applications in medicine as well as in functional food, this review summarizes the relevant literature about the biochemical composition, aromatic and nutritional benefits, and biological properties of truffles. Besides, various factors affecting their productivity and quality as well as the preservation methods are also highlighted. |
| first_indexed | 2024-12-19T03:00:51Z |
| format | Article |
| id | doaj.art-f1396defc11241e09e2b56c9a2c2da6f |
| institution | Directory Open Access Journal |
| issn | 2054-3085 |
| language | English |
| last_indexed | 2024-12-19T03:00:51Z |
| publishDate | 2020-06-01 |
| publisher | BMC |
| record_format | Article |
| series | Fungal Biology and Biotechnology |
| spelling | doaj.art-f1396defc11241e09e2b56c9a2c2da6f2022-12-21T20:38:13ZengBMCFungal Biology and Biotechnology2054-30852020-06-017111710.1186/s40694-020-00097-xPotentials of truffles in nutritional and medicinal applications: a reviewHeayyean Lee0Kyungmin Nam1Zahra Zahra2Muhammad Qudrat Ullah Farooqi3College of Pharmacy, Chung-Ang UniversityPlamica LabsCollege of Pharmacy, Chung-Ang UniversitySchool of Agriculture and Environment, The University of Western AustraliaAbstract Truffles, the symbiotic hypogeous edible fungi, have been worldwide regarded as a great delicacy because of their unique flavor and high nutritional value. By identifying their bioactive components such as phenolics, terpenoids, polysaccharides, anandamide, fatty acids, and ergosterols, researchers have paid attention to their biological activities including antitumor, antioxidant, antibacterial, anti-inflammatory, and hepatoprotective activities. In addition, numerous factors have been investigating that can affect the quality and productivity of truffles to overcome their difficulty in culturing and preserving. To provide the information for their potential applications in medicine as well as in functional food, this review summarizes the relevant literature about the biochemical composition, aromatic and nutritional benefits, and biological properties of truffles. Besides, various factors affecting their productivity and quality as well as the preservation methods are also highlighted.http://link.springer.com/article/10.1186/s40694-020-00097-xTrufflesAromaNutritionBioactive compoundsBiological activity |
| spellingShingle | Heayyean Lee Kyungmin Nam Zahra Zahra Muhammad Qudrat Ullah Farooqi Potentials of truffles in nutritional and medicinal applications: a review Fungal Biology and Biotechnology Truffles Aroma Nutrition Bioactive compounds Biological activity |
| title | Potentials of truffles in nutritional and medicinal applications: a review |
| title_full | Potentials of truffles in nutritional and medicinal applications: a review |
| title_fullStr | Potentials of truffles in nutritional and medicinal applications: a review |
| title_full_unstemmed | Potentials of truffles in nutritional and medicinal applications: a review |
| title_short | Potentials of truffles in nutritional and medicinal applications: a review |
| title_sort | potentials of truffles in nutritional and medicinal applications a review |
| topic | Truffles Aroma Nutrition Bioactive compounds Biological activity |
| url | http://link.springer.com/article/10.1186/s40694-020-00097-x |
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