SHIITAKE MUSHROOM EXTRACT

Native to China, Shiitake mushrooms (non-GMO) have been eaten for nearly 6000 years. The mushrooms gained prominence during the Ming Dynasty (1368-1644), where they were considered the “elixir of life”. Aside from being a natural source of protein, shiitake mushrooms supply niacin, riboflavin, thiamin, potassium and iron, and are a natural source of vitamins A, B and C.

A large number of animal studies conducted over the last ten years have shown that another active component in shiitake mushrooms called eritadenine may support healthy lipid levels. Even when lab animals are given dietary protein rich in methionine (an amino acid researchers have found causes an increase in cholesterol formation), eritadenine still lowers plasma cholesterol levels in a dose-dependent manner. In other words, the more eritadenine given, the better the support for healthy lipid levels are.
L-ergothioneine, a powerful antioxidant, has been discovered in mushrooms, thanks to a new analytical method capable of identifying this antioxidant in plant material. In research presented at the 2005 American Chemical Society meeting in Washington, D.C., an American research team revealed that mushrooms contain higher concentrations L-ergothioneine than either of the two dietary sources previously believed to contain the most: chicken liver and wheat germ. Thrombosis, the formation of a blood clot that inhibits blood-flow, has been shown to be significantly reduced by individuals consuming shiitake mushroom oil.

A class of polysaccharides called lentinus edodes, polysaccharides extracted from lentinus edodes, also have the ability to shrink tumors.Lentinan is currently being used as an experimental anti-cancer drug, stimulating the production of t-lymphocytes and natural killer cells.