Background

Truffle, the hypogeous, ascomycetous macrofungus, has been an appreciated food for ages, and it is gaining elevated status in the culinary domain. With the identification of its components such as ergosterol, tuberoside anandamide, polysaccharides, and phenolics, as well as the validation of nutritional benefits as antioxidant, anti-inflammatory, immunomodulatory, antitumor, antimicrobial, and aphrodisiac, it is attracting international consumer attention. However, due to the huge chasm between demand and supply, some varieties, such as the white Tuber magnatum and the Périgord or black truffle Tuber melanosporum are very expensive, which restricts their accessibility to only a limited population.

Scope and approach

This review summarizes the relevant literature and available data pertaining to the nutritional, health, and medicinal benefits and uses of truffles. So, this review can be a good reference for truffle research.

Key findings and conclusions

Truffle plantations are being established, but they are riddled with a variety of challenges. The biological roles are also scantily-evaluated, unlike mushrooms, which render some potential consumers skeptic regarding their food safety. Awareness of their present standing might kindle interest among researchers to investigate their food and health scopes and to design strategies to enhance productivity.

中文翻译：

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源自松露的天然产品对健康的潜在益处：综述

背景

松露菌是次要的，囊状的大型真菌，多年来一直是人们喜爱的食物，并且在烹饪领域中地位越来越高。通过鉴定其成分，如麦角固醇，块茎苷，山ro酰胺，多糖和酚类，以及验证抗氧化，抗炎，免疫调节，抗肿瘤，抗微生物和壮阳药等营养益处，它吸引了国际消费者的关注。然而，由于供需之间的巨大鸿沟，某些品种，例如白色块茎大白菜和佩里戈尔或黑松露块茎黑素菌很昂贵，这限制了它们只能在有限的人群中使用。

范围和方法

这篇综述总结了有关松露的营养，健康和药用价值以及用途的相关文献和可用数据。因此，本综述可以为松露研究提供很好的参考。

主要发现和结论

松露种植园正在建立中，但它们面临着各种各样的挑战。与蘑菇不同，其生物学作用也经过了严格评估，这使一些潜在的消费者对其食品安全持怀疑态度。了解他们目前的状况可能会激发研究人员研究食物和健康范围并设计提高生产力的策略的兴趣。