فروش قارچ دنبلان فروش ترافل فروش قارچ Truffle

Iran Black Truffle

با عقد قرارداد روزانه 50 تا 1000 کیلو انواع دنبلان کوهی ایران برای شما ارسال می شود.

We provide diffrent types of  Iranian Truffle (brown, white and black). These are organic and collected from wild and are identified microscopically and with molecular method. Black ones is summer truffle (Tuber aestivum) and are our main export to europe and white and browm are Terfezia and main export is to arabic country.

دنبلان قهوه ای و سفید

brown and white truffle

اسنادی که ممکن است نیاز داشته باشید و توسط ما فراهم می شود.

Documents that you may need and we provide:

قارچ يا ترافل سفيد گرانترين و کمياب ترين نوع قارچ در جهان است و بیش از ۱۵ نوع پروتئین در این قارچ‌ها شناسایی شده‌است. قارچ دنبلان سفید

در صورتی که تمایل به دریافت عکس ها بدون تگ تبلیغاتی یا لیبل هستید در واتساپ یا تلگرام پیام دهید تا مستقیما به شما ارسال شود.

09128431824

تماس:09128431824

کانال فروش ترافل قارچ ایران زمین دریافت روزانه قیمت دنبلان و ترافل و میزان موجودی انبار

https://telegram.me/IranTruffle

Telegram channel for  Truffle

 https://telegram.me/IranTruffle

 ترافل سیاه ایران،  تحویل تهران
جهت ثبت سفارش کلیک و پیام دهید

Iran Truffle Export

  Product Details:               Iran Truffle

Price:                Get Latest Price, Contact us

Packaging Detail:            10 kg per unit

Delivery Detail:                 3-7 day after Payment

Min. Order Quantity:                 50 kg one part

Supply Ability:             500 Tons per Year

Port:                 Tehran, Iran

Payment Terms:              Contact us

Phone, Telegram, Skype, , Whatsapp, imo:          +989128431824

 الكمأة، فقع، ترفز ایران

تفاصيل المنتج:  الكمأة، فقع، ترفز ایران
السعر: الحصول على آخر سعر، اتصل بنا
التعبئة والتغليف التفاصيل: 50kg
تفاصيل التسليم: 3-7 أيام بعد الدفع
دقيقة. أجل الكمية: 500 كجم جزء واحد
توفير القدرة: 10000 طن في السنة
الميناء: طهران، إيران
شروط الدفع: اتصل بنا

الهاتف،،Telegram ،Skype ، Viber، WhatsApp:  +989128431824

ایرانی، دنبلان، ترافل، عربدبی، قط، امارات، عمان، قارچ، فطر ، الكمأة

 black truffle

در صورتی که تمایل به دریافت عکس ها بدون تگ تبلیغاتی یا لیبل هستید در واتساپ یا تلگرام پیام دهید تا مستقیما به شما ارسال شود.

09128431824

راجع به قارچ بیشتر بدانید:

فارسی

انگلیسی

تگ های جستجو

  Tuber aestivum Tuber brumale Tuber gibbosum Tuber himalayensis Tuber magnatum Tuber melanosporum Tuber mesentericum Tuber oregonense Tuber sinensis

سلام درحال حاضر فی فروش ترافل کیلویی چنده؟ باتشکر

در طی ماه های زمستان و بهار هر سال بسته به میزان، قیمت متغیر است. قرمز بین 15 تا 40، سفید بین 20تا 70 و سیاه بین 150 تا 300تومان

Articles about nutritional values:

Nutraceutical potential, antioxidant and antibacterial activities of Terfezia

http://www.sciencedirect.com/science/article/pii/S1878535213001792

Antioxidant components and antioxidant/antiradical activities of desert truffle (Tirmania nivea) from various Middle Eastern origins

J. Food Compos. Anal., 23 (2010), pp. 15–22

buy other products from us: Iranian Pistachio and pomegranate

فواید ترافل و دنبلان

Medicinal Uses of Black Truffle
According Gajos et al., (2014), truffle is notable for its several medicinal benefits such as; blood lipids reduction, anti-cancer properties, energy booster, treatment of cardiovascular diseases and immunological resistance.

 کاهش چربی خون، ضد سرطان، افزایش انرژی، درمان بیماری های قلبی عروقی و تقویت سیستم ایمنی بدن

Other medicinal benefits of truffle include; alleviation of milk intolerance symptoms (e.g. diarrhoea, bloating), tackling of sleep disorders, alleviation of premenopausal symptoms, high calcium absorption from milk, alleviates rheumatic pain, prevents and treats senile cataract, sedative effects, prevention of women hormone imbalance, prevention of prostate disorder and senile urethritis.

ترجمه گوگل ترنسلیت:

دیگر مزایای دارویی قارچ خوراکی دنبلان شامل؛ تخفیف علایم عدم تحمل شیر (به عنوان مثال اسهال، نفخ)، مقابله با اختلالات خواب، کاهش علائم قبل از یائسگی، جذب کلسیم بالا از شیر، کاهش درد روماتیسمی، جلوگیری و رفتار کاتاراکت سنی، اثرات آرام بخش، پیشگیری از عدم تعادل هورمونی زنان، پیشگیری از اختلالات پروستات و اورتریت.

Antimicrobial activity
In an attempt to test the antimicrobial activity against three microorganisms; a Gram-negative bacterium (Escherichia coli ATCC 8739) and two Gram-positive bacteria (Staphylococcus aureus ATCC 6538P and Staphylococcus epidermidis ATCC 12228), Casarica et al., (2016) obtained a purified aqueous extract of Terfezia claveryi Chatin brown truffles.
This extract was obtained through water extraction, concentration and purification by ultrafiltration. These researchers tested the concentrated extract using the agar diffusion method and it exhibited a remarkable activity in all the three cases. Growth inhibition zones of 20.5 mm, 21 mm and 26.5 mm were recorded respectively.
The brown truffle extract exhibited an antimicrobial activity compared to that of 300 - 400 µg/mL and 25 µg/mL gentamicin sulphate that was used as the reference.

اثرات ضد میکروبی

Control of Corneal Infections
Aldebasi et al., (2013) examined Terfizia claveryi for an in vitro antibacterial activity using the disc diffusion, well diffusion method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC).
The T. claveryi showed an excellent antibacterial effects against all clinical isolates of corneal ulcer tested especially against Pseudomonas aeruginosa. The researchers showed that the active compound in truffle is effective for use in controlling corneal infections.

Antioxidant Activity
Due to the high antioxidant properties and high phenolic components of truffle, this macrofungi exhibits protective effects against body scavengers. Murcia et al., (2002) tested the antioxidant properties of 2 raw truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and 5 raw mushrooms (Lepista nuda, Lentinus edodes, Agrocybe cylindracea, Cantharellus lutescens, and Hydnum repandum) by subjecting them to various industrial processes (freezing and canning) afterwhich they were compared with common food antioxidants (α-tocopherol [ E-307 ], BHA [ E-320 Α, BHT E-321 ], and propyl gallate [ E-310 ]).
This was based on their ability to inhibit lipid oxidation. The assays, which were based on lipid peroxidation (LOO), deoxyribose (OH), and peroxidase (H2O2) showed that all the truffles and mushrooms examined exhibited higher percentages of oxidation inhibition than the food antioxidants. However, frozen samples showed a minimal reduction in free radical scavenger activity, however, there was no significant difference (P < 0.05) with respect to the raw samples.
Meanwhile, the canned truffles and mushrooms lost some antioxidant activity due to the effect of industrial processing. The entire raw/frozen truffles and mushrooms apart from the frozen Cantharellus boosted the stability of oil against oxidation (100°C Rancimat), however, the canned samples increased the oil degradation. They measured the antioxidant activity during the 30 days of storage using linoleic acid assay.
All the samples except canned Terfezia, Picoa, and Hydnum exhibited high or medium antioxidant activity. Trolox equivalent antioxidant capacity assay was used as a benchmark ranking order of antioxidant activity as measured against that of Trolox (standard solution for evaluating equivalent antioxidant capacity). The study supports that truffle contains antioxidant properties.

Hepatoprotective activity
Janakat and Nassar (2010) evaluated the hepatoprotective activity of Terfezia claveryi aqueous, methanolic and petroleum ether extracts using a potent hepatotoxin carbon tetrachloride (CCl4). This was compared with the hepatoprotective activity of the Nigella sativa plant.
The extracts were administered to the study animals through gavage 3 days before CCl4 intoxication and this was followed by 2 more doses 1 hour and 4 hours after the CCl4 injection was given. Blood samples were collected and serum bilirubin concentration, Alkaline Phosphatase (ALP), Alanine Aminotransferase (ALT) and Aspartate Aminotransferase (AST) activities were measured 24 hours after intoxication. The body weight was measured while the livers were weighed.
The aqueous, methanolic and petroleum ether extracts of truffle and N. sativa significantly reduced all the liver function tests. But the aqueous extract of truffle nearly normalized the effect of CCl4 and was comparably effective as the petroleum ether extract of the reference N. sativa plant. The results showed that aqueous extract of truffle exhibits a strong hepatoprotective activity against carbon tetrachloride (CCl4).

Treatment of Trachoma
Trachoma remains a challenging eye problem that has raised many concerns over the years. Mohammed et al., (2016) carried out an experiment to establish if the application of natural drops of truffle (Terfezia claveryi) to trachoma patients can cure the disease as well as inhibit the chlamydial bacteria. The motive behind this study is to ascertain the possibility of developing new treatment that is comparable to the existing antibiotics in use.
The results showed that truffle juice is so effective against trachoma in the third phase of the disease. A significant reduction of symptoms in patients with cortisone compounds in the form of drops plus truffle juice drops was observed. Total healing of the conjunctiva and the keratitis were also observed. Meanwhile, partial healing was observed when cortisone and the cream of chloramphenicol was added and there wasn’t any change of fibrosis in the conjunctiva.
In the treatment of trachoma with cortisone drops and cream plus truffle juice, complete healing was observed however, there was a continued swelling of the capillaries without any fibrosis (scarring and thickening of a connective tissue especially as a result of injury).
There was a clear observation that out of all the treatments, a significant reduction in fibrosis of the affected site in the eye occurred. Therefore the researcher agreed that truffle juice is effective for preventing fibrosis of trachoma to a large extent.
But it is worthy to note that other chemical antibiotic including cortisone-based compounds used during the experiment introduced several side effects. Notwithstanding that these chemicals reduced the trachoma toxins and the enlargement of the cells, yet truffle juice is a prefered option for tackling all stages of trachoma.

Antimicrobial Properties
Neggaz and Fortas (2013) studied the antimicrobial activity of the ethyl acetate extract from the fruiting bodies of Tirmania pinoyi. This was obtained through the Soxhlet extraction and 6 fractions were separated from the extract via two chromatographic methods. The 4 bacteria are Staphylococcus aureus, Enterococcus faecalis, Pseudomonas aeruginosa, Escherichia coli and one pathogenic fungus Candida albicans.
The in vitro antimicrobial activity was carried out using the agar disc diffusion method. The fractions with the highest antimicrobial activity (fractions 02 and 06) inhibited the growth of both the Gram negative and Gram positive bacteria. These fractions also showed significant antifungal activity against Candida albicans. Therefore these researchers validated the traditional use of boiled truffle water-extract for tackling fungal and bacterial infections.
Antimutagenic activities
Fratianni et al., (2007) carried out a preliminary study on a fresh and irradiated Tuber aestivum black truffles to determine the presence of mutagenic and antimutagenic activities in the fresh product. They also examined the potential effects of gamma rays treatment.
The study was carried out on two Salmonella typhimurium His− strains, TA 98 and TA100 using the aqueous and ethanolic extracts from truffles, untreated or irradiated with a final dose of 1.5 kGy. The results showed that black truffles contain compounds with inhibitory effects against direct and indirect mutagenic compounds. The level of antimutagenic activity was slightly reduced after the treatment while the irradiation never lead to the formation of any mutagenic compounds.

1. It is a good source of high protein. Truffles have high protein content ranging from 20 to 30 percent for each serving. Experts say that truffles are excellent sources of high protein content which it very ideal because these contain all the amino acids necessary to good nutrition for humans. For people who don't consume fats and carbohydrates- specially to people who are having Western diets-truffles are very ideal since it is a fantastic source of protein.

منبع غنی از پروتئین

2. It is in addition a moderate source of carbs. The main element of truffles and mushrooms in the main is carbohydrates derived from glycogen and chitin or also called the fungus cellulose which is a functional proponents of the fungal cell wall. All the same, compared to other vegetables, truffles have lower proportions of carbohydrates. This is in addition very good for people suffering from diabetes because truffles have low value of energy.

منبع متوسطی از کربوهیدرات

3. It is low-fat. As it is vegetable, truffles are ideal for individuals who cannot and do not want to consume too much fat. When dried, it has only about two to eight percent of fat which are mostly crude fat and lipid compounds such as fatty acids, sterols, phospholipids, glycerides and linoleic acid.

چربی کم

4. It is cholesterol free. This is probably the largest benefit to health of truffles. Through the years, cholesterol has been thought to be of the risk aspects of coronary heart conditions and other associated diseases. If you are inclined to stroke or heart attack or you have a family history any heart complaint, it would be great to consume cholesterol free food such as truffles to help you decrease your total cholesterol levels.

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