Maitake and Shiitake mushrooms are often used for culinary purposes, but research has shown that they both have nutraceutical properties that make them even more valuable. Both Maitake and Shiitake mushrooms have beta-glucans that are responsible for their anticancer characteristics.
1. Both are often used for culinary purposes, but research has found that they have nutraceutical properties that make them even more valuable.
2. They are both rich in beta-glucans, a form of soluble dietary fibre.
3. Their consumption has been linked to an enhanced immune function, boost of overall mood, reduced stress, and decreased risk of heart disease and diabetes.
Shiitake mushrooms can be found fresh, dried or in various dietary supplements. Four dried mushrooms contain 2 grams of fibre, 1 gram of protein, 39% of the Reference Daily Intake (RDI) of copper, and 33% of the vitamin B5 RDI. In one cup of Maitake mushrooms, there is 1.4g of protein and 196% of the RDI of vitamin D.
Health Benefits of Maitake and Shiitake
Both Maitake and Shiitake mushrooms contain polysaccharides called beta-glucans, which improve the function of macrophages. Macrophages are white blood cells that consume and digest foreign particles, such as cancer cells and microbes. When these cells are working efficiently, the immune system can work more effectively to inhibit the metastasis of cancer. Because of the immune support, these mushrooms are also used to speed up recovery from common colds. One health benefit that is unique to Maitake is that its high vitamin D content makes it even better at supporting the immune system, and it can also act as an adaptogen. Adaptogens stabilise moods and regulate physiological processes. Maitake mushrooms have also been shown to have anti-diabetic activity. Shiitake mushrooms are also beneficial for reducing cholesterol and blood pressure; acting to prevent heart disease.
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