Ethnomedicinal aspects of morels with special reference to Morchella esculenta (Guchhi) in Himachal Pradesh (India): A Review

Abstract

Medicinal mushrooms are macro fungi containing various bioactive compounds. Due to their deliciousness, aroma, and nutritional values, they are considered as a source of healthy functional food that is beneficial for body and improves health. These fungi have low-fat contents with a high amount of dietary fibers. Among morel mushrooms, Morchella esculenta (common name – Guchhi) is well known for its excellent taste and aroma, and health benefits, worldwide. Medicinal mushrooms have been used in traditional medicines for centuries. Health benefits of such mushrooms are related to the presence of active polysaccharides content. The polysaccharide-protein complex present in their extracts has various therapeutic applications to improve human health. These mushrooms have various antioxidants and anti-cancerous properties which are mainly due to the presence of polysaccharides and phenolic compounds. These are also a good source of ascorbic acid and vitamin D. Local people use fruiting bodies of these mushrooms to treat various ailments such as stomach pain, pneumonia, respiratory problems, and wound healing. Due to their high price, they play an important role in the economy building of poor farmers in India. These mushrooms are also important from an ethnomedicinal and culinary point of view in various regions of India, especially in the state of Himachal Pradesh, for many years. This review highlights various medicinal, sociological aspects and traditional uses of medicinal mushrooms with special reference to the usage of morels in the state of Himachal Pradesh