Morchella

 Morchella esculenta

Morchella esculenta is a member of morchellanceae family commonly known as Guchhi. It is commonly present as a mycorrhiza or saprobic relationship with hardwood and coniferous trees at an altitude of 2500-3500m, recorded from temperate region, Asia, Himalayan Mountains, Europe, Mediterranean countries and in America.It has various therapeutic uses due to it’s pharmacological properties. Morchella esculenta can be used as  antioxidant , antitumor, antimicrobial, antifungal, anticancer, anti diabetic and anti inflammatory, it also act as an immune stimulant due to the presence of various active constituents (Maryam Ajmal). Members of the genus Morchella, commonly known as morels, are one of the most highly priced edible mushrooms in the world (Negi, 2006; Duncan et al., 2002). Morchella esculenta (L.) Pers. (Morchellaceae), an excellently edible mushroom growing in temperate regions, is considered to be a delicacy. In India, species of Morchella, locally known as “guchhi” are found growing in the forests of Jammu and Kashmir and Himachal Pradesh. The preparations from morels are reported to be used in healthcare and for medicinal purposes among traditional hill societies in some parts of India (Prasad et al., 2002). The fruiting bodies of Morchella esculenta were reported to possess antioxidant activity (Elmastas et al., 2006). Since commercial cultivation of morel mushrooms for the fruiting body production has not been largely successful till now, the cultured mycelium is extensively used in food as a flavoring agent. Moreover galactomanan was also isolated from Morchella esculanta and show immuno stimulatory properties (Duncan et. al,2002). The recent studies of Morchella sp. Shows the prominent therapeutic utilization of the species.Oxidation is necessary for living organism but oxygen centered free radicals causes oxidative damage including cell death tissue damage also causes several diseases including atherosclerosis, diabetes and cancer. All organism poses self defense system which is not sufficient to protect against oxidative damage. Oxidative damage can be reduced by using food containing antioxidant properties.Only some selected fungi shows antifungal activity, Morchella esculenta is one of them. They shows relevant inhibitory effect against tested fungal strains. Morchella esculenta shows inhibitory activity (5 and 2.5%)  against Aspergillous fumigatus and Aspergillus niger respectively. The methanoic extract of Morchella esculenta shows 5+-0.00% inhibition of Aspergillous fumigatus growth(Hissaain Badshah 2011).