Michael Davis
Mushrooms are a fungus that has been used in traditional Chinese medicine for hundreds of years, especially in Asia. They are used to treat infections and lung diseases and are also being studied for their potential to treat cancer. Medicinal mushrooms have been approved as an addition to standard cancer treatments in Japan and China for more than 30 years. They are rich in potassium, low in sodium, and loaded with heart-healthy compounds, vitamins, minerals, and antioxidants. They can help prevent plaque buildup on arterial walls and lower cholesterol and blood pressure levels. However, there is a lack of scientific evidence supporting the effectiveness of mushrooms in treating human diseases, and consumers should be cautious of the potential harm caused by these natural products.
| Characteristics | Values |
|---|---|
| Medicinal Properties | Antiallergic, antibacterial, antifungal, anti-inflammatory, antioxidative, antiviral, cytotoxic, immunomodulating, antidepressive, antihyperlipidemic, antidiabetic, digestive, hepatoprotective, neuroprotective, nephroprotective, osteoprotective, and hypotensive activities |
| Traditional Use | Mushrooms have been used in traditional Chinese medicine for hundreds of years, primarily to treat infections. |
| Cancer Treatment | Studies show that eating 1 to 2 cups of mushrooms each week may reduce the risk of cancer by up to 45%. Medicinal mushrooms are used as an addition to standard cancer treatments in Japan and China, where they are believed to reduce side effects and improve patients' quality of life. |
| Vitamins and Minerals | Mushrooms are a source of vitamin D, vitamin B6, and glutathione. They are also rich in potassium, selenium, and fiber. |
| Cardiovascular Benefits | Mushrooms are low in sodium and contain compounds that help prevent plaque buildup on arterial walls, reducing the risk of heart disease. |
| Culinary Benefits | Mushrooms have a savory flavor and can be used as a meat substitute, reducing the intake of calories, fat, and cholesterol. |
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What You'll Learn
Cancer treatment
Medicinal mushrooms have been used to treat infections for hundreds of years, especially in Asia. In Japan and China, certain mushrooms are routinely used to complement cancer treatments. However, it is important to note that the FDA has not approved the use of mushrooms as a treatment for cancer or any other medical condition.
Medicinal mushrooms are usually used in cancer treatments as biological response modifiers (BRMs), which are useful for treating cancer, reducing the side effects of therapies, and improving the quality of the patient's life. They are also thought to strengthen the immune system, which may help fight cancer cells. Some studies have shown that cancer patients who take mushrooms may live longer, possibly due to a positive immune response. Additionally, mushrooms have been linked to improvements in several common quality-of-life indicators for cancer patients, such as improved appetite, physical and mental competency, and reduced fatigue.
Reishi mushrooms, also known as Ganoderma lucidum or Lingzhi, have been used as medicine in East Asia for centuries. They are believed to prolong life, prevent aging, and increase energy. In China, reishi is used to strengthen the immune system of cancer patients undergoing chemotherapy or radiation therapy. It is typically dried and taken as an extract in liquid, capsule, or powder form. While a Cochrane review found that reishi mushrooms provided a small benefit when given alongside standard cancer treatments, there is not enough evidence to conclude that they can be used as a cancer treatment.
Turkey tail mushrooms, also known as Trametes versicolor or Coriolus versicolor, have been used in traditional Chinese medicine to treat lung diseases. Polysaccharide K (PSK), the best-known active compound in turkey tail mushrooms, is approved in Japan as a mushroom product to treat cancer. It can be consumed as tea or in capsule form. However, it is important to consult with a doctor before using mushrooms during cancer treatment, as they contain potent biological compounds that can behave like drugs.
While mushrooms have been shown to have anti-cancer effects on skin, lung, and prostate cancer cells in laboratory studies, there is currently insufficient evidence to claim that any type of mushroom can prevent or cure cancer. More high-quality clinical trials are needed to assess the efficacy and safety of medicinal mushrooms in the complex human body system.
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Lowering cholesterol
Mushrooms are a versatile food with medicinal properties and are revered in various cultures for their culinary and spiritual significance. They are a type of fungus that extracts nutrients from organic matter, acting as decomposers and contributing to nutrient cycling in the environment.
Some mushrooms have been found to lower cholesterol levels in the body, which can help reduce the risk of heart disease. This is due to their high fibre and protein content, as well as certain phytochemicals and bioactive compounds. Mushrooms are also a good source of vitamin D, which is often lacking in people's diets and is linked to many heart-related problems.
The ability of mushrooms to lower cholesterol levels has been attributed to a compound called eritadenine, which enhances the excretion of cholesterol, thereby reducing its presence in the bloodstream. Studies have shown that consuming 9 grams of dried shiitake mushrooms daily can reduce total cholesterol by 9-12% and triglycerides by 6-7%. Shiitake mushrooms are also rich in beta-glucans, a type of soluble fibre that impedes the absorption of cholesterol in the digestive tract.
Other mushroom varieties that can help lower cholesterol include oyster mushrooms, which contain lovastatin, a compound also found in cholesterol medications. Maitake mushrooms have also been found to have cholesterol-lowering effects, and can be used as food supplements to regulate high cholesterol and triglyceride levels.
It is important to note that research on the impact of mushrooms on cholesterol is ongoing, and some studies have found limited evidence of an association between mushroom consumption and cholesterol levels. However, mushrooms can still be part of a healthy diet and can help reduce cholesterol intake by substituting meat in recipes.
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Vitamins and minerals
Mushrooms are a type of fungus that has been consumed and used as medicine for thousands of years. They are a good source of vitamins, minerals, and antioxidants, which provide various health benefits.
Vitamin D helps the body absorb calcium to maintain and build strong bones. Mushrooms are the only vegan, non-fortified dietary source of vitamin D. The amount of vitamin D in mushrooms depends on their exposure to UV light. Wild mushrooms like chanterelles and morels have high vitamin D content, while those grown in dark conditions, like white button, shiitake, and oyster mushrooms, have less. Exposing mushrooms to sunlight or UV lamps can increase their vitamin D content.
Mushrooms are also a source of vitamin B6, which helps the body form red blood cells, proteins, and DNA. Shiitake mushrooms are an excellent source of vitamin B6. In addition to vitamins B6 and D, mushrooms contain various B vitamins, including thiamine, riboflavin, and B12.
Minerals found in mushrooms include zinc, an essential nutrient for the immune system and optimal growth in infants and children, and potassium, which helps to reduce the negative impact of sodium on the body and lower blood pressure.
The nutritional content of mushrooms makes them a valuable addition to a healthy diet. They are low in calories, fat, and sodium, and can be used as a substitute for red meat in recipes.
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Anti-inflammatory
Mushrooms have been used for their nutritional and medicinal value for thousands of years. Modern research confirms the therapeutic effect of traditionally used species. Mushrooms have been shown to have anti-inflammatory properties, which are attributable to the many bioactive metabolites present in the mycelium and the fruiting body.
The anti-inflammatory properties of mushrooms have been demonstrated in in vitro and animal models. Water, methanolic, ethanolic, and ethyl acetate extracts of different mushrooms have been shown to significantly decrease the activities of inflammatory mediators such as nitric oxide (NO), cytokines, and prostaglandins, thereby inhibiting some macrophage functions and reducing cell inflammations.
The anti-inflammatory compounds in mushrooms include polysaccharides, terpenoids, phenolic compounds, mycosteroids, fatty acids, carotenoids, vitamins, and biometals. These compounds work through a multitude of signaling pathways and are effective against a wide range of inflammatory diseases.
Inflammation is the body's natural immune response to damaging factors, such as pathogens, allergens, infections, irritants, and ultraviolet light irradiation. It is also a protective response to tissue injury. Deficiencies of antioxidants, vitamins, and microelements, as well as physiological processes such as aging, can affect the body's ability to resolve inflammation. Prolonged inflammation can lead to inflammatory diseases such as juvenile idiopathic arthritis (JIA), inflammatory bowel disease (IBD), multiple sclerosis, rheumatoid arthritis, gastritis, bronchitis, and atherosclerosis.
The consumption of functional foods with anti-inflammatory properties, such as mushrooms, is one strategy to suppress inflammation and prevent the development of inflammatory diseases.
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Traditional Chinese medicine
Mushrooms have been used in traditional Chinese medicine (TCM) for thousands of years, dating back to the Han Dynasty over 2,000 years ago. They are believed to provide a range of health benefits and are used as foods to maintain good health and as drugs to treat diseases.
The Lingzhi mushroom (or Reishi, Latin: Ganoderma lucidum) is one of the most well-known medicinal mushrooms in TCM. Its Chinese name, "Lingzhi," means "spiritual power," and it is also called the "mushroom of immortality." Reishi mushrooms are considered the "medicine of kings" and are believed to enhance intellectual abilities, support memory, improve physical fitness, and prolong life. They are also used in cancer prevention and contain substances that support the body's immune system and increase hematopoietic activity.
Other types of mushrooms used in TCM include Antrodia camphorata, Chaga, Cordyceps, Coriolus versicolor, Flammulina velutipes (Enoki), Hericium erinaceus (Lion's mane), Maitake, Polyporus umbellatus, Poria, and Lentinus edodes (Shiitake). These mushrooms are believed to provide various health benefits, such as treating liver disease, alcohol poisoning, infectious diseases, improving intestinal function, enhancing athletic performance, providing immune support, brain support, preventing metabolic syndrome, maintaining normal body weight, treating kidney diseases, improving mood, and providing a broad range of antioxidants.
While mushrooms have been an integral part of TCM, there is limited scientific evidence to support the effectiveness of these preparations in treating human diseases. However, research in this area is ongoing, and the unique pharmacological properties of mushrooms are being explored for their potential therapeutic benefits.
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Frequently asked questions
Medicinal mushrooms are mushrooms that are used as medicine. They have been used to treat infections for hundreds of years, mostly in Asia.
Medicinal mushrooms have pharmacological activities, including antimicrobial, anti-inflammatory, immunomodulatory, antidiabetic, antioxidant, anticancer, and antiviral properties. These activities are due to the many bioactive metabolites present in the mushrooms.
Mushrooms are nutrient-dense and low in calories. They are a good source of vitamins, minerals, and antioxidants. They are also rich in potassium and low in sodium, which helps lower cholesterol and blood pressure levels.
Mushrooms can be cooked with a bit of olive oil, avocado oil, or butter. They can be simmered in a pot of water for five minutes, sautéed in a hot skillet, grilled, or baked.
Yes, there are many different types of medicinal mushrooms, including Reishi, Turkey Tail, Shiitake, and Maitake.
