|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5523584||1546109||2017||8 صفحه PDF||سفارش دهید||دانلود رایگان|
- Truffles, the hypogeous, ascomycetous macrofungi are epitome of taste.
- Truffles' antioxidant, immunomodulator, antimicrobial, and anticarcinogenic potential are emerging.
- Genomic and process development research can improve their production and lower their cost.
- This review presents an updated review on truffles.
BackgroundTruffle, 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 approachThis 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 conclusionsTruffle 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.
Journal: Trends in Food Science & Technology - Volume 70, December 2017, Pages 1-8