Nutritional Profile and benefits

A part from the aromatic feature, TRUFFLES biochemical composition encompasses multiple nutritional and medicinal benefits.

Truffles have a rich nutritional value with proteins, fats (60% are unsaturated fatty acid such as oleic acid and linoleic acid), minerals and lipids. 

They are known as a rich source of amino acids, especially the sulfur-containing ones (cysteine and methionine) that are generally very limited in other plant-derived foods. 

They also provide a significant amount and variety of minerals. In particular potassium, magnesium, calcium, and phosphorus. 

In addition, they are rich in bioactive compounds such as ascorbic acid (Vit.C), phenolics, flavonoids, ergosterol, terpenoids, polysaccharides, and phytosterols which are known for their antitumor, antioxidant, antibacterial, hepatoprotective, anti-inflammatory,  anti-mutagenic and immunomodulatory properties. In particular. Unlike edible mushrooms that cannot synthesize them and therefore do not contain these valuable metabolites. 

Traditionally, truffles have been used as an effective sexual enhancer due to their constituent of Androstenol as a steroidal pheromone. While truffle hunting, animals might recognize the odour of this chemical marker. Androstenol was also found in the underarm perspiration of men and urine of women increasing sexual attractiveness. The scientific evidence of this property is still limited though.

Lee H, Nam K, Zahra Z, Farooqi MQU. Potentials of truffles in nutritional and medicinal applications: a review. Fungal Biol Biotechnol. 2020 Jun 17;7:9. doi: 10.1186/s40694-020-00097-x. PMID: 32566240; PMCID: PMC7301458.