Morchella esculenta, a Potential Source of Antioxidant, Anti-Inflammatory, and Anticancer Bioactive: A Current Update andUpcoming Challenges

Edible morel mushrooms (Morchella species) have potential health benefits. They represent a wholesome and sustainable food source with applications in the prevention and management of various human health conditions. Research over the past few decades has demonstrated that Morchella esculenta has remarkable biological properties. These properties can be harnessed for the development of functional foods aimed at preventing various diseases associated with oxidative stress and inflammation. Antioxidant action is mediated by reduction, metal chelation, induction of radical scavenging enzymes, and lipid peroxidation inhibition. Antiinflammatory effects result from the inhibition of inflammatory cytokines and enzymes as well as nuclear factor-kappa B signalling. The antitumour effects are attributed to pro-apoptotic activity and gut microbiota preservation, as well as antioxidant and anti-inflammatory properties. Polysaccharides and other bioactive substances present in Morchella are credited with these effects. Nevertheless, few clinical studies have investigated the potential health benefits of medicinal mushrooms. This review article discusses the obstacles to be addressed in upcoming clinical studies and provides a current update on the possible antioxidant, anti-inflammatory, and anticancer properties of Morchella species, with particular reference to M. esculenta.