Morels belong to the group Ascomycota, genus Morchella, and are highly prized due to their taste and delicacy. They have been collected and consumed worldwide due to their taste, flavor, anti-inflammatory, and immunostimulatory properties. These have been used in traditional medicines for centuries.
They are rich in bioactive compounds having antitumor importance. The demand for morels is increasing day by day. Mostly these are supplied to different countries after collecting from the wild and their cultivation is still very few. The value of these morels is given to their specific composition of different phytochemicals, Vitamins, amino acids, and sugars (Tietel, 2018). True morels Morchella esculenta, M. elata and M. conica are well known due to their nutritional and medicinal importance. These morel species were collected and identified based on molecular phylogenetic study (Richard et al., 2015).
Morel are considered highly valuable due to their high nutritional and medicinal value. These are also consumed as food due to significant anti-inflammatory and antioxidant compounds (Tietel, 2018).
Morchella esculenta is considered a rich source of bioactive ingredients, polysaccharides, and proteins. Different monosaccharides have been extracted and identified from these mushrooms including mannose, galactose, glucose, etc.
