SUPPLEMENT FACTS FRESH WINTER TRUFFLE (TUBER BRUMALE) - 100%, HUMIDITY <10%
DIETARY SUPPLEMENT FRESH WINTER TRUFFLE (TUBER BRUMALE). HANDPICKED IN ECOLOGICALLY CLEAN REGIONS. CAREFULLY CLEANED OF DIRT AND FOREST DEBRIS. *THIS PRODUCT IS NOT INTENDED TO DIAGNOSE, TREAT, CURE OR PREVENT ANY DISEASE. 
SUGGESTED USE THE SUGGESTED QUANTITY FOR OPTIMAL ENJOYMENT IS 30 GRAMS PER PERSON FOR ENTREES OR 15 GRAMS FOR APPETIZERS. TRUFFLES ARE SUITABLE FOR ENHANCING THE FLAVOR OF A VARIETY OF DISHES SUCH AS SCRAMBLED EGGS, OMELETTES, RISOTTO, PIZZA, STEAK, HAMBURGERS, PASTA, AND LASAGNA. FOR THOSE WHO PREFER SLICING TRUFFLES OVER THEIR FOOD, WE HIGHLY RECOMMEND USING TRUFFLE OIL, TRUFFLE BUTTER, OR TRUFFLE SAUCE TO FURTHER ENHANCE THE TRUFFLE FLAVOR WITHOUT COMPROMISING THE FRESH TRUFFLE AROMA.
STORE FOR THE MOST EFFECTIVE PRESERVATION, IT IS ADVISABLE TO INDIVIDUALLY WRAP EACH TRUFFLE IN A PAPER TOWEL. SUBSEQUENTLY, PLACE THE WRAPPED TRUFFLES INSIDE A GLASS JAR AND STORE THE JAR IN THE REFRIGERATOR. TO MAINTAIN FRESHNESS, IT IS CRUCIAL TO REPLACE THE PAPER TOWEL DAILY. IT IS ESSENTIAL TO NOTE THAT TRUFFLES ARE SENSITIVE TO HUMIDITY; THEREFORE, ENSURING A DRY STORAGE ENVIRONMENT IS IMPERATIVE FOR THEIR QUALITY RETENTION.

SUPPLEMENT APPLICATION
RICH IN ESSENTIAL NUTRIENTS TRUFFLES BOAST A NOTEWORTHY NUTRITIONAL PROFILE, MARKED BY A SUBSTANTIAL CONTENT OF ESSENTIAL VITAMINS, MINERALS, CARBOHYDRATES, PROTEIN, AND FIBER. STUDIES SUGGEST TRUFFLES MAY FUNCTION AS A COMPREHENSIVE PROTEIN SOURCE, PROVIDING ALL NINE ESSENTIAL AMINO ACIDS VITAL FOR BODILY FUNCTIONS. NOTABLY, NUTRITIONAL COMPOSITION VARIES AMONG TRUFFLE SPECIES, WITH WHITE DESERT TRUFFLES EXHIBITING HEIGHTENED LEVELS OF PROTEIN, FAT, AND FIBER.

HIGH ANTIOXIDANT CONTENT AN OUTSTANDING CHARACTERISTIC OF TRUFFLES LIES IN THEIR ABUNDANT RESERVOIR OF ANTIOXIDANTS, CRUCIAL FOR COUNTERACTING FREE RADICALS AND MITIGATING OXIDATIVE DAMAGE TO CELLS. WHILE ANTIOXIDANT QUANTITIES VARY AMONG TRUFFLE SPECIES, RESEARCH HIGHLIGHTS THE PRESENCE OF ANTIOXIDANTS LIKE VITAMIN C, LYCOPENE, GALLIC ACID, AND HOMOGENTISIC ACID. TEST-TUBE STUDIES INDICATE POTENTIAL BENEFITS, INCLUDING REDUCED CANCER CELL GROWTH AND INFLAMMATION, NECESSITATING FURTHER INVESTIGATION.

ANTIBACTERIAL PROPERTIES BEYOND THEIR NUTRITIONAL ATTRIBUTES, TRUFFLES MAY POSSESS ANTIMICROBIAL PROPERTIES CAPABLE OF INHIBITING THE GROWTH OF SPECIFIC BACTERIAL STRAINS. TEST-TUBE STUDIES SUGGEST EXTRACTS FROM DESERT TRUFFLES EXHIBIT INHIBITORY EFFECTS ON BACTERIA SUCH AS STAPHYLOCOCCUS AUREUS AND PSEUDOMONAS AERUGINOSA. COMPREHENSIVE HUMAN STUDIES ARE IMPERATIVE TO ASCERTAIN THE ANTIBACTERIAL IMPACT OF VARIOUS TRUFFLE TYPES.

POTENTIAL ANTICANCER EFFECTS PRELIMINARY EVIDENCE FROM TEST-TUBE STUDIES SUGGESTS THAT TRUFFLES HARBOR POTENTIAL ANTICANCER PROPERTIES. COMPOUNDS EXTRACTED FROM DIFFERENT TRUFFLE TYPES HAVE SHOWN INHIBITORY EFFECTS ON THE GROWTH OF TUMOR CELLS ASSOCIATED WITH VARIOUS CANCERS. HOWEVER, FURTHER RESEARCH IS ESSENTIAL TO DELINEATE THE IMPACT OF TRUFFLES ON CANCER GROWTH IN HUMANS WHEN CONSUMED AS PART OF A REGULAR DIET.

ANTI-INFLAMMATORY POTENTIAL INFLAMMATION, INTEGRAL TO IMMUNE FUNCTION, REQUIRES DELICATE BALANCE, AS CHRONIC INFLAMMATION IS IMPLICATED IN THE DEVELOPMENT OF CHRONIC DISEASES. TEST-TUBE STUDIES SUGGEST TRUFFLES MAY POSSESS ANTI-INFLAMMATORY PROPERTIES BY IMPEDING SPECIFIC ENZYMATIC ACTIVITIES. ADDITIONALLY, TRUFFLES MAY COMBAT FREE RADICAL FORMATION, POTENTIALLY REDUCING THE RISK OF CELL DAMAGE AND INFLAMMATION. HUMAN STUDIES ARE WARRANTED TO ELUCIDATE THE IMPACT OF NORMAL TRUFFLE CONSUMPTION ON INFLAMMATION LEVELS.

EASE OF INCORPORATION INTO DIET ONCE CONSIDERED AN EXCLUSIVE DELICACY, TRUFFLES, PARTICULARLY THE MORE AFFORDABLE BLACK VARIETY, ARE NOW ACCESSIBLE AT SPECIALTY MARKETS AND ONLINE RETAILERS. WITH THEIR CONCENTRATED FLAVOR, A SMALL QUANTITY CAN ENHANCE THE TASTE AND AROMA OF VARIOUS DISHES. TRUFFLES CAN BE INCORPORATED INTO SALADS, SOUPS, MAIN COURSES, OR MIXED WITH OLIVE OIL OR BUTTER FOR ADDED FLAIR. THEIR VERSATILITY EXTENDS TO SAUCES, PASTA, RISOTTOS, AND MEAT OR SEAFOOD DISHES.