This species has compounds present that have exhibited high antioxidant activities. Current research has demonstrated the morel’s anti-inflammatory bioactivities, anti-tumor properties, as well as compounds which stimulate the immune system. Morels contain polysaccharides, various phytochemicals, vitamin C, and vitamin D, which are just a few of its bioactive compounds.
J.-L. Mau, C.-N. Chang, S.-J. Huang, C.-C. Chen. Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia. Food Chemistry, 87 (1). 111-118. (2004)
Z. Tietel, S. Masaphy. True morels (Morchella)-nutritional and phytochemical composition, health benefits and flavor: A review. Critical Reviews in Food Science and Nutrition, 1-14. (2017)