(28-06-13) Shiitake mushrooms help fight cancer, reduce cholesterol, and boost immunity

by Michael Ravensthorpe

(NaturalNews) The shiitake, also called the oakwood mushroom or the black
forest mushroom in English-speaking countries, is an edible brown mushroom that
is native to Japan, China, and Korea. It has been cultivated for over a
thousand years, and fresh and dried shiitake remain popular in East Asia today.
Like maitake muhsrooms, which bear a similar nutritional profile, shiitake is
commonly used in traditional Chinese medicine due to its alleged healing
properties.

Though less popular in the West than the East, the shiitake mushroom is
nonetheless prized in North America and Europe for their robust taste, curious
texture, and nutritiousness. Indeed, some researchers tasked with investigating
the health benefits of shiitake have proclaimed it a superfood. Let's find out
why.

Immune-boosting and cancer-fighting properties
According to the Sloan-Kettering Cancer Center, shiitake mushrooms contain an
active compound called lentinan (a form of beta-glucan) that stimulates the
immune system, which in turn activates cells and proteins that can inhibit
cancerous growths. A 2011 study by researchers at the Chinese University of
Hong Kong also found that the shiitake is a good source of antioxidants such as
selenium, which can eliminate the cancer-causing effects of free radicals.

Reduces cholesterol
According to researchers at the Lulea University of Technology in Sweden, a
compound in shiitake called eritadenine has the ability to lower cholesterol.
Another, unrelated study by researchers at the Obihiro University of
Agriculture and Veterinary Medicine in Japan found that rats who ate shiitake
and maitake excreted cholesterol, resulting in fewer cholesterol in their
bodies.

Prevents thrombosis
Since shiitake mushrooms are rich in lenthionine, a natural compound that
prevents platelets from aggregating, they are excellent at preventing
thrombosis (clots of coagulated blood that inhibit blood flow). Therefore, if
you're concerned about developing DVT on an upcoming long-haul flight, consider
eating some shiitake mushrooms, or a meal that contains their oil, as a
preventative measure.

Weight loss properties
One 100 gram serving of cooked shiitake contains a mere 56 calories, no fat at
all, and a respectable two grams of dietary fiber. This fact, coupled with
shiitake's low glycemic index score (meaning that they don't affect blood sugar
levels), makes them the perfect food for a weight loss diet. Don't eat too
many, though; excessive consumption of shiitake can cause diarrhea and
abdominal bloating.

Rich in copper
One hundred grams of cooked shiitake contain 0.9 milligrams of copper, which
is 45 percent of an adult's recommended daily intake. This is unusually high,
even for a fungus, and makes shiitake one of the best plant-based sources of
copper in the world. Copper is an essential trace mineral that works in synergy
with iron - another mineral that shiitake also contain - to form hemoglobin in
red blood cells, which in turn carry oxygen from the lungs to the body's cells.
A deficiency in copper can lead to anemia, poor skin, prematurely graying hair,
and even osteoporosis.

One hundred grams of cooked shiitake mushrooms also provide us with 1.6 grams
of protein (3 percent of our RDI), various amounts of B-vitamins (including 36
percent of our RDI of pantothenic acid), and between 3-10 percent of our RDI of
manganese, zinc, potassium, phosphorous, and magnesium, which all work in
tandem to aid our body's natural processes.

Sources for this article include:

http://www.ncbi.nlm.nih.gov/pubmed/21815423

http://www.ncbi.nlm.nih.gov/pubmed/17256958

http://www.ncbi.nlm.nih.gov/pubmed/11520942

http://www.whfoods.com/genpage.php?dbid=122&tname=foodspice

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