Japanese Maitake mushroom – an adaptogen with remarkable effects
The Maitake mushroom, known by its scientific name Grifola frondosa, is one of the most popular medicinal mushrooms, which, along with Reishi and Shiitake, is used in traditional medicine as a tonic and an excellent adaptogen. Grifola is a popular ingredient in many dishes in Japan, where it has also been used for medicinal purposes for centuries. It is now also gaining popularity in Poland, mainly due to its culinary and medicinal properties.
Maitake mushrooms – what are they?
Maitake (like Chaga mushroom) is a very popular edible and medicinal mushroom. The name ‘Mai-Take’ comes from Japanese and means ‘dancing mushroom’. Perhaps this name is related to the form it takes in the wild, resembling moving fruiting bodies. A Japanese legend about the name suggests that, due to its beneficial effects on health, especially longevity, those who found it ‘danced with joy’ when they discovered the mushroom's natural habitat.
Grifola frondosa occurs as a large single mushroom, with a record weight of 11 kg! It consists of many interconnected brown fruiting bodies, fan-shaped, connected to each other and sharing the same branched structure.
The Maitake mushroom, or hen-of-the-woods, is commonly found in North America, Asia and Europe, where it grows at the base of chestnut, elm, oak and maple trees from September to October. In Poland the mushroom was named in 1967 by Stanisław Domański as the leafy mushroom, probably because of its leaf-like, fan-shaped structure.
The dancing mushroom – what does traditional Chinese medicine say about it?
Traditional Chinese medicine has been using the medicinal properties of the mushroom for thousands of years. The first recorded use of the mushroom in Chinese medicine dates back to 3000 BC. Even then, the mushroom was known for its vital and healing properties, which have a long tradition of use to this day. In traditional Chinese medicine, the Maitake mushroom is particularly recommended for ‘toning the spleen and pancreas meridians and replenishing the stomach meridian’. In traditional Chinese medicine, the meridians referred to are lines connecting acupuncture points, which are said to relate to the path of qi energy, which is extremely important in Chinese culture. Their stimulation and regulation is intended to improve the flow of energy in the body, thus ensuring good spirits and thus the health of those who use the health-promoting properties of Maitake. In 1979, the Japanese began cultivating the mushroom in laboratory conditions for commercial purposes in order to meet the growing demands of the Western market.
Grifola frondosa – what properties are worth knowing about?
Maitake contains beta-glucans, immunomodulators of fungal origin, whose structure is more complex than those found in cereals such as oats. The unique structure of the active ingredients directly influences their health-promoting effects. In addition, maitake contains:
- Lectins
- Fungal enzymes
- Provitamin D
- Vitamin C
- B vitamins
- Minerals such as magnesium, phosphorus and potassium
The nutritional profile of the fungus is also very interesting, as are its bioactive molecules, which are essential for many biological functions in our bodies! Therefore, its possible applications are being researched in the following areas:
- Metabolic and endocrine – particularly in weight control, detoxification and improvement of cardiovascular indicators (reduction of cholesterol, triglycerides, hypertension);
- Integrative support – research on its effects in combination with conventional treatments and its impact on improving quality of life.
Maitake mushrooms: effects and benefits – what do they help with?
In many ways, Maitake mushrooms complement Shiitake mushrooms very well in supplementation. Here are the benefits of Maitake that make it so unique:
- Cholesterol reduction – beta-glucans and the statins they contain, when consumed regularly, appear to lower the level of ‘bad’ cholesterol in the body;
- Lowering blood lipid levels – Maitake mushrooms improve the transport of nutrients in the blood and increase the rate of their absorption in muscles and liver cells, lowering the triglyceride content in the blood;
- Lowering blood pressure – the dancing mushroom is also known for its blood pressure-lowering effects;
- Lowers blood sugar levels – extremely useful in diabetes. Through various mechanisms, it can help lower blood sugar levels by reducing glucose production in the liver;
- Protects the liver – in the case of oxidative stress in the liver, the components contained in the dancing mushroom have an anti-inflammatory effect. In addition, the liver is protected from excess sugars and fats by regulating the transport of these nutrients in the blood;
- Has anti-haemorrhagic properties – in traditional Chinese medicine, Maitake is effectively used to treat haemorrhoids. It appears to have a soothing and relaxing effect on enlarged blood vessels;
- Reduces symptoms of mild depression – studies on mice have shown that certain polysaccharides contained in Maitake have antidepressant effects. However, it is not known to what extent this result can be verified in humans;
- Improves concentration – better blood circulation and, consequently, less inflammation may also increase concentration. At least if we consume the mushroom regularly;
- Helps you lose weight – thanks to improved blood circulation and nutrient transport, Maitake can contribute to weight loss.
The above effects and benefits of Maitake make it a truly universal health-promoting agent and are the reason why it has been used in traditional Chinese medicine for thousands of years. It is also becoming increasingly popular in Poland, if only because of the multitude of studies that describe the benefits of using the mushroom.
Maitake mushroom dosage – how to choose the right amount?
First of all, it is worth noting that when choosing a specific product based on Maitake mushrooms, it is essential to choose a product from organic farming, as mushrooms have the ability to absorb environmental pollutants.
Maitake is mainly consumed as a whole mushroom for culinary purposes, added to tea or soup in a dose of 3 to 7 g per day. According to research, powdered mushrooms, Maitake-based extracts or micronised powder in capsules should be used in amounts of 0.5 to 1 mg per kg of body weight per day. This corresponds to a daily intake of approximately 500 to 2500 mg of Maitake per day.
The recommended duration of Maitake mushroom supplementation is approximately three weeks, two to three times a year, especially during seasonal changes.
Use of Maitake and contraindications – when is it not suitable?
An interesting fact is that, unlike some other medicinal mushrooms, such as Reishi, Maitake grifola frondosa has no scientifically proven contraindications. However, it is advisable to consult a doctor, especially in the case of young children, pregnant or breastfeeding women, even though no specific adverse effects have been reported during use.
For safety reasons, people being treated with immunosuppressants and anticoagulants should avoid consuming it due to the risk of interaction. The same applies to people who are allergic to certain types of mushrooms.
Some people may experience mild side effects in the form of gastrointestinal disorders after consumption. Therefore, it is better to consume it in smaller amounts or discontinue use altogether in case of visible intolerance to the bioactive components of the mushroom.
Research on Maitake – what does medicine say about it?
Over the past 30 years, using data from traditional Chinese and Japanese medicine, scientists from around the world have conducted a series of studies on Maitake, which have indeed revealed its amazing healing properties. The main focus of the research was on the main component of Grifola frindosa, beta-glucan, a sugar found in many mushrooms, as well as the MD Maitake fraction, which gives it oral and injectable efficacy that is incomparable span>with other mushrooms in terms of quality.
Scientific literature shows that Maitake significantly improves the functioning of the immune system. This is due to its pharmacological activity, which has a comprehensive effect on the immune system, especially during convalescence, immunosuppression and seasonal changes typical of autumn or winter.
Furthermore, numerous studies have also demonstrated the antihypertensive, anti-cholesterol and anti-lipidemic effects of Maitake. One study also reported significant weight loss (3.5 to 13 kg) in a study population of 56 people who were given 600 mg of Maitake daily for two months.
Research on Maitake also suggests its effectiveness in treating cancer. It does not directly attack cancer cells, but probably induces apoptosis and limits angiogenesis (the formation of blood vessels in cancer cells). In this way, Maitake reduces the risk of potential metastasis.
Although the results of the above studies and tests are encouraging, further work is needed to determine the actual benefits of Maitake in fighting cancer or increasing the sensitivity of cells to insulin to facilitate glucose transport in the body. Despite this, many of the benefits of Maitake have been fully proven.
Bibliography
Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi, Second Edition – D. Arora, Ten Speed Press, Berkeley, 1986.
Grifola frondosa (Dicks.: Fr.) S.F. Gray (maitake mushroom): medicinal properties, active compounds and biotechnological cultivation – B. B. Podgornik, M. Berovic, International Journal of Medicinal Mushrooms, 2007.
‘Relationship between structure and activity of (1—>3)-betaD-glucans in inducing cytokine production from macrophages, in vitro’ – M. Okazaki, Y. Adachi, N. Ohno, T. Yadomae, Biol Pharm Bull, 1995.
‘Chemical structure of an antitumour polysaccharide in fruit bodies of Grifola frondosa (maitake)’ – collective work, Chem Pharm Bull, 1987.
‘Ecology, morphology and morphogenesis in nature of the edible and medicinal mushroom Grifola frondosa’ – W. A. Chen, P. Stamets, R. B. Cooper, N. L. Huang, S. H. Han, scientific journal International Journal of Medicinal Mushrooms, (Dicks.: Fr.), 2000. ‘The effect of Maitake mushroom (Grifola frondosa) fraction D on NK cell activation in cancer patients’ – N. Kodama, K. Komuta, H. Nanba, Journal of Medicinal Food, Winter 2003. ‘Possible hypoglycaemic effect of maitake mushroom in type 2 diabetic patients’ – S. Konno, D. G. Tortorelis, S. A. Fullerton, ‘Possible hypoglycaemic effect of maitake mushroom in patients with type 2 diabetes’ – S. Konno, D. G. Tortorelis, S. A. Fullerton, A. A. Samadi, J. Hettiarachchi, H. Tazaki, scientific journal Diabetic medicine: a journal of the British Diabetic Association, 2001.
‘The effect of Grifola frondosa (maitake) polysaccharides on mice with type 2 diabetes’ – J. Ge, B. Zhang, W. Wu, Y. Sun, scientific journal Northwest Pharmaceutical Journal, 2008.
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Ciekawy artykuł myślę że warto spróbować tylko trzeba wiedzieć gdzie kupic takie grzybki dziś jadłam pierwszy raz shiitake grzybki bardzo smaczne a maitake i grifola dowiedziałam się z tego artykułu będzie poszukiwać źródła dostępu do zakupów ponieważ choruje na nadciśnienie cukrzyce i wiele innych problemów zdrowotnych skłoniło mnie do poszukiwania zdrowego odżywiania dziękuję za ten wartościowy artykuł