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Literature on Regulating Cholesterol
( a complete paper may be available upon request)
1) The Effect of Maitake Medicinal Mushrooms on Liver and Serum Lipids
Alternative Therapies, September 1996, Vol. 2, No. 5, P.62-66
(Abstract)
The ability to prevent disturbances in lipid metabolism may contribute to a lessening of
cardiovascular risk factors, especially in people whose diet consists of foods that are
high in fats, sugars, and simple carbohydrates. It has been reported that some medicinal mushrooms
in the Basidiomycetes class decrease serum cholesterol concentrations. In 1964, Kaneda et
al found that eritadenine in shiitake (Lentinus edodes) lowers serum cholesterol
concentrations in rats. It also has been reported that hiratake (Pleurotus ostreatus)
has serum cholesterol-lowering ability, and that mannentake (Ganoderma lucidum)
lowers blood pressure and serum cholesterol concentration in spontaneously hypertensive
rats. Researchers also have discussed maitake medicinal mushroom effects against hypertension and diabetes.
In those experiments it was observed that increase in body weight was significantly less
in maitake-fed groups than in basic-feed groups. In the following study, experimental
animal models with hyperlipidemia were prepared in order to examine maitake's activity on
the lipid metabolism in relation to the effect of inhibiting body weight increase by
maitake.
2) Anti-hyperliposis Effect of Maitake Fruit Body (Grifola
frondosa).I
Biol. Pharm. Bull. 20(7):781-785(1997)
(Abstract)
Experimental rat models (5-weeks-old Sprague-Dawley rats) with hyperlipemia were prepared
by feeding high-cholesterol feed containing sodium cholate and casein as a protein source.
Dried maitake (Grifola frondosa) powder was mixed with the basic high-cholesterol
feed and the serum lipids were periodically measured. Values of cholesterol, triglyceride
and phospholipid in serum of rats in the maitake-feed group were suppressed by 0.3-0.8
times those in animals fed the basic feed, the latter values being close to those in rats
given normal feed. The value of high density lipoprotein (HDL) - cholesterol in serum
which is generally reduced by the ingestion of high - cholesterol feed remained the level
it was at the beginning of the experiment. Weights of extirpated liver and epididymal
fat-pads were significantly less (0.6-0.7 times) than those in the basic feed group,
indicating that maitake inhibits lipid accumulation in the body. Liver lipids were also
measured and the vlues were found to be decreased by maitake administration as true of
serum lipid, suggesting maitake has an anti-liver lipid activity. Measurement of the
amount of total cholesterol and bile acid in feces showed, the ratio of
cholesterol-excretion had increased 1.8 times and bile acid-excretion 3 fold by maitake
treatment. From these results, it is believed that maitake helps to improve the lipid the
metabolism as it inhibits both liver lipid and serum lipid which are increased by the
ingestion of high-fat feed.
3) Functional Properties of Edible Mushrooms.
Nutr. Rev. 1996 Nov;54(11 Pt 2):S91-3
Chang R.
Department of Medicine, Memorial Sloan-Kettering Cancer Center, New York, USA
(Abstract)
Edible mushrooms such as shiitake may have important salutary effects on health or even in
treating disease. A mushroom characteristically contains many different bioactive
compounds with diveres biological activity, and the content and bioactivity of these
compounds depend on how the mushroom is prepared and consumed. It is estimated that
approximately 50% of the anunal 5 million metric tons of cultivated edible mushrooms
contain functional "nutraceutical" or medicinal properties. In order of
decreasing cultivited tonnage, Lentinus (shiitake), Pleurotus (oyster), Auricularia
(mu-er), Flammulina (enokitake), Tremella (yin-er), Hericium, and Grifola (maitake)
mushrooms have various degrees of immunomodulatory, lipid-lowerinhg, antitumor, and other
beneficial or therapeutic health effects without any significant toxicity. Although the
data for this functional food class are not as strong as those for other functional foods
such as cruciferous vegetables, because of their potential usefulness in preventing or
treating serious health conditions such as cancer, acquired immune deficiency syndrome
(AIDS), and hypercholesterolemia, functional mushrooms deserve furthur serious
investigation. Additionally, there is a need for epidemiological evidence of the role of
this functional food class.
Mushroom Research-2
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CHIROPRACTIC
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