Potentials of truffles in nutritional and medicinal applications: A review

Heayyean Lee, Heayyean Lee, Kyungmin Nam, Zahra Zahra, Zahra Zahra, Muhammad Qudrat Ullah Farooqi

Research output: Contribution to journalReview articlepeer-review

22 Citations (Scopus)


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.

Original languageEnglish
Article number9
JournalFungal Biology and Biotechnology
Issue number1
Publication statusPublished - 17 Jun 2020


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