Truffles are expensive, rare, and delicious, and they are heavily prized for their rarity and unique aroma, but the real magic of truffles lies in their surprising health benefits. Researchers are now discovering that truffles are more than just a culinary delicacy–they’re packed with potent bioactive compounds that could help fight disease and promote overall health. This unexpected superfood is so much more than just a high-end ingredient. So, while truffles continue to grace the dinner plates of fine dining restaurants, their greatest value may lie in their plethora of health benefits.

Truffles: teeming with bioactive compounds

More well-known functional mushrooms like reishi, lion’s mane, and chaga are celebrated for their numerous bioactive compounds, which are responsible for their health benefits. Truffles are no different and are also packed with vitamins and minerals like phosphorus, copper, zinc, selenium, and vitamin C. Some of the key compounds found in truffles include:

Phenolic compounds

With their antioxidant properties, phenolic compounds help neutralize free radicals in the body. Free radicals are unstable atoms that can cause damage to cells in a process called oxidative stress, which is linked to chronic health issues like cancer, heart disease, and chronic inflammation.

Flavonoids

Flavonoids also exhibit antioxidant properties and have strong anti-inflammatory effects that help protect cells from damage.

Terpenoids

Terpenoids have been found to have antioxidant, anti-inflammatory, antimicrobial, anticancer, and antiallergy properties1.

Polysaccharides

Polysaccharides are complex carbohydrates found in the cell walls of mushrooms. They have multiple health benefits, including immune system support, antitumor effects, anti-diabetic effects, and prebiotic properties, which greatly support gut health.

Ergosterol

Ergosterol is a compound unique to fungi that is converted into vitamin D2 when exposed to UV light. It has been shown to have anti-inflammatory, antimicrobial, antioxidant, anticancer, and potential neurodegenerative properties2.

Primary health benefits of truffles

Truffles have a long list of proposed health benefits, but amongst the most studied, there are some notable ones to consider:

Rich in antioxidants

The high antioxidant content in truffles makes them great for protecting the body against illnesses and chronic health conditions.

Reduces inflammation

Chronic inflammation is linked to several health conditions, including autoimmune disorders, heart disease, and neurodegenerative diseases. The natural properties of truffles can help reduce inflammation in the body to help lower the risk of chronic health conditions and joint pain.

Anticancer potential

Studies suggest that truffles can help prevent the growth of certain cancerous cells, yet more research is needed to learn more about their ability to slow down tumor development3.

Antimicrobial properties

To protect themselves from harmful microorganisms in the soil, truffles naturally process defense mechanisms with antimicrobial properties. These properties could be harnessed to protect the body from pathogens and treat bacterial or fungal infections.

Aids in blood sugar management

Truffles may help regulate and manage blood sugar levels for those with insulin sensitivity or diabetes. Compounds in truffles help the body better manage glucose to avoid spikes in blood sugar and maintain steady energy levels throughout the day4.

Promotes liver health

Because the antioxidants in truffles reduce oxidative stress in the body, truffles can help protect liver cells and prevent liver damage. Liver health is very important, playing a major role in detoxifying the body and reducing the risk of liver disease.

The future of truffle medicine

Odds are, most people don’t have a consistent supply of truffles to supplement their health and protect them from diseases. That is, of course, unless you have loads of cash on your hands or happen to be an incredibly skilled truffle hunter. In order for truffles to become a more accessible form of medicine, they would need to be extracted and turned into a supplement or pharmaceutical product, which would be incredibly difficult and expensive to scale. 

Truffles are difficult to cultivate since they only associate with certain tree species and require specific conditions to grow. This means that we would need to determine a way to farm them on a large enough scale for mass therapeutic use.

Nonetheless, it is possible that truffle extracts rich in these beneficial bioactive compounds could one day be used as a pharmaceutical option for treating conditions like cancer, liver disease, and inflammation. However, more research and clinical trials will be needed to further confirm the efficacy of truffles and their compounds. So, for now, the best way to reap the health benefits of truffles is to add them to your dinner plate as often as you can.

References

  1. Masyita, Ayu, Reka M. Sari, Ayun D. Astuti, Budiman Yasir, Nur R. Rumata, Talha B. Emran, Firzan Nainu, and Jesus Simal-Gandara. “Terpenes and Terpenoids as Main Bioactive Compounds of Essential Oils, Their Roles in Human Health and Potential Application as Natural Food Preservatives.” Food Chemistry: X 13, (2022). Accessed September 25, 2024. https://doi.org/10.1016/j.fochx.2022.100217. ↩︎
  2. Rangsinth, Panthakarn, Rajasekharan Sharika, Nattaporn Pattarachotanant, Chatrawee Duangjan, Chamaiphron Wongwan, Chanin Sillapachaiyaporn, Sunita Nilkhet et al. “Potential Beneficial Effects and Pharmacological Properties of Ergosterol, a Common Bioactive Compound in Edible Mushrooms.” Foods 12, no. 13 (2023). Accessed September 25, 2024. https://doi.org/10.3390/foods12132529. ↩︎
  3. Elkhateeb, Waill, et al. “The Precious Truffles: Bioactive Compounds as a Source of Various Biological Activities.” Environmental Science Archives, vol. IIII, no. 2, 2 July 2024, https://doi.org/10.5281/zenodo.12625345. Accessed 25 Sept. 2024. ↩︎
  4. Lee, Heayyean, et al. “Potentials of Truffles in Nutritional and Medicinal Applications: A Review.” Fungal Biology and Biotechnology, vol. 7, no. 1, 17 June 2020, https://doi.org/10.1186/s40694-020-00097-x. Accessed 25 Sept. 2024. ↩︎