The biochemistry and biological properties of the world's most expensive underground edible mushroom: Truffles

This review is to provide an update in the recent truffle research with particular emphasis on the chemical properties ( nutritional and aromatic profile) and their potential biological activities such as antioxidant, antiviral, anti-microbial, hepatoprotective, anti-mutagenic, anti-inflammatory, anti-carcinogenic, and anti-tuberculoid. In addition, some of the diversification patterns (e.g., biogeography, cultivar, and morphology) and preservation of truffles are briefly introduced. A few snapshot summary tables are also incorporated to give further detailed guidance for each section, spanning in particular the findings in the last ten years (2000-2010). It is quite clear that further scientific studies need to pay greater attention on how to incorporate these biochemical and biological properties into the value-added truffles and truffle related products. (C) 2011 Elsevier Ltd. All rights reserved.