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Background: Truffle, the hypogeous, ascomycetous macrofungus, has been an appreciated food for ages, and it is gaining elevated status in the culinary domain. With the identification of its components such as ergosterol, tuberoside anandamide, polysaccharides, and phenolics, as well as the validation of nutritional benefits as antioxidant, anti-inflammatory, immunomodulatory, antitumor, antimicrobial, and aphrodisiac, it is attracting international consumer attention. However, due to the huge chasm between demand and supply, some varieties, such as the white Tuber magnatum and the Perigord or black truffle Tuber melanosporum are very expensive, which restricts their accessibility to only a limited population.

Scope and approach: This review summarizes the relevant literature and available data pertaining to the nutritional, health, and medicinal benefits and uses of truffles. So, this review can be a good reference for truffle research.

Key findings and conclusions: Truffle plantations are being established, but they are riddled with a variety of challenges. The biological roles are also scantily-evaluated, unlike mushrooms, which render some potential consumers skeptic regarding their food safety. Awareness of their present standing might kindle interest among researchers to investigate their food and health scopes and to design strategies to enhance productivity. (C) 2017 Elsevier Ltd. All rights reserved.