ABSTRACT
Since centuries, mushrooms (epigenous macrofungi) and truffles (hypogeous macrofungi) have been considered as an expensive and valuable food item in many countries due to their high nutritional value as well as traditional medicinal applications. Truffles are symbiotic hypogeous fungi that have gained increasing scientific attention over the past many years for their importance as food and medicine. Truffles have variable bioactive potentials, i.e. antimicrobial/antiviral, antioxidant, anti-inflammatory, antidepressant, aphrodisiac and anticarcinogenic. The biotherapeutic claims of truffles is supported by the presence of bioactive compounds, such as phenolics, terpenoids, fatty acids, lectins, ergosteroids and polysaccharides. This chapter explores current information on the distribution, biochemical analysis, nutritional values and health benefits of truffles. In addition, it provides comprehensive and up-to-date information on the potential medical applications of truffles in the treatment of many infectious and non-infectious diseases.
