Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Overview of Fungi

Overview of Fungi

Fungi are a diverse group of eukaryotes more closely related to animals than other eukaryotes. Fungal cell walls comprise chitin, a polysaccharide that provides structural strength, and glucans, which contribute to flexibility and integrity. Other polysaccharides, such as mannans and galactosans, may supplement or replace chitin in some fungi. These adaptations, along with their preference for acidic environments and tolerance for high osmotic pressure, enable fungi to thrive in various...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Effects of Edible Insect Enrichment of Meat-Based and Meat Analogue Products on the Nutritional Composition, Techno-Functional Properties, and Acceptability to Consumers: A Systematic Review.

Foods (Basel, Switzerland)·2026

Same author

Novel Insights into Food Flavor Chemistry and Analysis.

Foods (Basel, Switzerland)·2026

Same author

Bioactive Compounds: Applications and Benefits for Human Health.

Molecules (Basel, Switzerland)·2026

Same author

Green Recovery of Bioactive Compounds from Bergamot (<i>Citrus bergamia</i>) By-Products: Sustainable Extraction, Food Applications, and Health-Promoting Properties.

Foods (Basel, Switzerland)·2026

Same author

Nutritional and Age-Related Challenges in Older Adults from Sub-Saharan Africa and Potential Strategies to Promote Healthy Aging Amongst Them: A Systematic Review.

Nutrients·2026

Same author

Honey as a Natural Flavorful Product: A Comprehensive Review of Its Potential Biological Activities and Recent Studies.

Food science & nutrition·2026

Search research articles

Related Experiment Video

Updated: Jan 10, 2026

Isolation and Purification of Fungal β-Glucan as an Immunotherapy Strategy for Glioblastoma

Isolation and Purification of Fungal β-Glucan as an Immunotherapy Strategy for Glioblastoma

Published on: June 2, 2023

Bioactive Compounds and Antioxidant Potential of Truffles: A Comprehensive Review.

Sara Baldelli^1,2, Gilda Aiello¹, Alessandra De Bruno¹

¹Department for the Promotion of Human Science and Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy.

Antioxidants (Basel, Switzerland)

|November 27, 2025

Summary

Truffles, rich in bioactive compounds, offer significant antioxidant and anticancer benefits. This review explores their nutritional value, biological activities, and potential as functional foods.

Keywords:

anticancer activity antioxidant activity bioactive compounds extraction techniques nutritional value truffles

More Related Videos

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques

Published on: August 23, 2024

Author Spotlight: Unraveling the Interplay Between Trichoderma stromaticum and the Mammalian Immune System

Author Spotlight: Unraveling the Interplay Between Trichoderma stromaticum and the Mammalian Immune System

Published on: October 20, 2023

Related Experiment Videos

Last Updated: Jan 10, 2026

Isolation and Purification of Fungal β-Glucan as an Immunotherapy Strategy for Glioblastoma

Isolation and Purification of Fungal β-Glucan as an Immunotherapy Strategy for Glioblastoma

Published on: June 2, 2023

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques

Published on: August 23, 2024

Author Spotlight: Unraveling the Interplay Between Trichoderma stromaticum and the Mammalian Immune System

Author Spotlight: Unraveling the Interplay Between Trichoderma stromaticum and the Mammalian Immune System

Published on: October 20, 2023

Area of Science:

Mycology
Food Science
Biochemistry

Background:

Truffles are prized hypogeal fungi known for unique aroma and nutrition.
They belong to the genus Tuber (order Pezizales, family Tuberaceae).
Truffles contain diverse bioactive compounds like phenols, terpenoids, and polysaccharides.

Purpose of the Study:

To review scientific evidence on truffle biochemical composition, nutritional, and aromatic properties.
To emphasize truffle's antioxidant and anti-tumor potential.
To discuss factors affecting truffle productivity and quality, and preservation techniques.

Main Methods:

Comprehensive literature review of scientific evidence.
Analysis of biochemical composition and biological activities.
Discussion of truffle cultivation, harvesting, and processing.

Main Results:

Truffles possess antioxidant, antibacterial, anti-inflammatory, hepatoprotective, and anticancer properties.
Key bioactive compounds include phenols, terpenoids, polysaccharides, anandamide, fatty acids, and ergosterols.
Factors influencing truffle yield and quality, and methods for preserving bioactivity were discussed.

Conclusions:

Truffles demonstrate significant potential as functional foods and natural antioxidant sources.
Further research can optimize cultivation and processing for enhanced bioactivity.
Truffles represent a valuable resource in nutraceutical and pharmaceutical applications.