Advances, challenges, and artificial intelligence-enabled applications of black truffles and their bioactive compounds

With increasing demand for natural functional foods, identifying biological resources for improving human physiological functions has emerged as a key research priority. Black truffles, rare edible fungi rich in bioactive compounds, have garnered preliminary interest in functional foods. This review summarizes the distribution, classification, and symbiotic ecology of black truffles. We also examine their functional components, including polysaccharides, l -ergothioneine, and ergosterol, as well as their core biological activities, particularly antioxidant, anti-inflammatory, and anti-glycation effects. Additionally, we explore potential applications of artificial intelligence in identifying truffle species, improving growth conditions, optimizing extraction processes, verifying bioactivity, and elucidating the biosynthesis of active components. However, several bottlenecks remain: insufficient human consumption trials, unclear component interaction mechanisms, undefined human dose-response relationships, and low extraction efficiency of heat-sensitive components. Artificial intelligence may offer pathways to address these challenges and advance functional foods featuring black truffles. This review provides a theoretical foundation for the development and commercialization of high-value-added black truffle products.