Why buy Maitake

Maitake, otherwise known as Grifola Frondosa, is a wood-destroying disease-causing fungus. It is a unique mushroom that can be recognized by its unusual shape, which gives it the appearance of a flower.

In Japan, the Maitake mushroom was extremely prized for its great taste, and those who sought it out always danced with joy when they found it. That is why it is still called "dancing mushroom".

• The Maitake mushroom has a very rich, salty flavour that gives the dish an extra taste.
• However, it is also a mushroom popular for its nutritional profile rich in antioxidants and beta-glucans, a group of polysaccharides that have shown strong immunomodulatory effects.
• Demonstrates biologically active effects on blood glucose and cholesterol levels. See the study conducted on rats.
• In Traditional Chinese Medicine (TCM), Maitake is valued for balancing heat and damp conditions and tonifying the energy of the spleen "Qi", which is responsible for nutrient absorption.

Vitamins in Maitake

• Maitake has been used in Chinese medicine for centuries. It contains vitamin B1, otherwise known as thiamine, which helps maintain the normal state of the nervous system.
• It also contains vitamin B2, riboflavin, which helps maintain proper eye, skin and nervous system function.
• It also contains vitamin D, which supports normal bones, teeth and the immune system.

Study

Cholesterol-lowering effects of maitake (Grifola frondosa) fiber, shiitake (Lentinus edodes) fiber, and enokitake (Flammulina velutipes) fiber in rats

Zdroj: https://journals.sagepub.com/doi/10.1177/153537020222600808

Abstract

The effects of mushroom fibers on serum cholesterol and hepatic low-density lipoprotein (LDL) receptor mRNA were investigated in rats.

The rats were fed a cholesterol-free diet with:

• 50 g/kg cellulose powder (CP)
• 50 g/kg fibre maitake (Grifola frondosa) (MAF)
• 50 g/kg shiitake (Lentinus edodes) (SF) fibre
• or 50 g/kg of enokitake (Flammulina velutipes) fibre (EF) for 4 weeks.

There were no significant differences between groups in body weight, food intake, liver weight, appendix weight and appendix pH.

• The concentrations of acetic acid, butyric acid and total short-chain fatty acids (SCFA) in the SF and EF groups were significantly higher than in the other groups.
• Serum total cholesterol concentration in the CP group was significantly higher than in the MAF and EF groups.
• The concentration of LDL (VLDL) + intermediate density lipoprotein (IDL) + LDL-cholesterol in the CP group was significantly higher than in the MAF, SF and EF groups.
• While the concentration of high-density lipoprotein (HDL)-cholesterol in the EF group was significantly lower than in the other groups at the end of the 4-week feeding period.
• The level of hepatic LDL receptor mRNA in the EF group was significantly higher than in the CP group. Stool cholesterol excretion in the MAF, SF and EF groups was significantly higher than in the CP group.

The results of this study show that MAF and EF lower serum total cholesterol levels by increasing cholesterol excretion through stool, and in particular by increasing hepatic LDL receptor mRNA in the EF group.

In short

• 1000 mg Maitake in one serving (1/2 teaspoon).
• Hot water extraction to obtain pure active ingredients.
• Professional formulation from British experts.
• 100% extract from the fruit.
• Dairy, soy and gluten free and suitable for vegans.
• Soil Association Bio Certification.
• Made in the UK.
• 100% sponge. Free of fillers, binders and additives.
• Certificate of Purity and Quality (COA) - in the Downloads tab.

Composition and nutritional values

This supplement contains the best combination of parts of this mushroom for optimal benefits:

90% = Full spectrum biomass of mycelium and young fruiting bodies grown on organic brown rice under nature identical conditions to achieve the highest yield of a wide range of key active nutrients.

10% = Hot water extract from ripe fruit plants that provide superior levels of bio-available beta glucans and more specific nutrients.

One dose contains:

• 900 mg of biomass of the organic thistle (Grifola frondosa)
• 100 mg of organic ripe fruits of Grifola frondosa

This product is naturally gluten, dairy and soy free. It is suitable for vegetarians and vegans.

Production and quality guarantee

Mushrooms4Life uses finely ground biomass composed of the fruiting bodies (primordia) and mycelium (mycelium) of the fungus, growing on organic brown rice in nature-identical conditions, providing higher yields of a wide range of key active nutrients. All in certified organic quality (Organic Soil Association).

Their products are formulated by naturopaths and world experts in medicinal mushrooms. The quality of Mushrooms4Life's vital mushrooms is guaranteed by their manufacturer - leading British mycologist, biochemist and Chinese herbalist, book author and lecturer, Martin Powell , together with nutritional therapist Graham Botfield, who is behind the Living Nutrition, Botanicals4Life and ZEN CBD brands.

• Maitake are grown on specialised organic mushroom farms in naturally identical conditions, so they have a similar nutritional profile to wild mushrooms.
• All their products are third party tested to ensure the purity of the mushroom strain.
• We also screen them for contaminants, pesticides and heavy metals so you can be sure they are produced to the highest quality and standards.

Who can benefit from taking Maitake mushroom?

Several studies have been conducted on the benefits of maitake in animals and humans, but more research needs to be done. We recommend you do your own research, and if you speak English, buy Martin Powell's book, Medicinal Mushrooms - the Clinical Guide.

Some studies show that maitake may have the following benefits for:

Gut health

Mushrooms contain a compound called polysaccharides, which are prebiotics. Prebiotics are food for the beneficial bacteria in the gut. The mushrooms remain undigested long enough to reach the colon, where beneficial bacteria live.

Brain health

Consumption of mushrooms such as maitake is correlated with lower rates of mild cognitive impairment. Mild cognitive impairment often appears before Alzheimer's disease. Mild cognitive impairment can increase the risk of neurological diseases such as Alzheimer's disease in older age.

A study of 663 people over the age of 60 found that those who ate 140 to 280 g of mushrooms a week had a 43% reduced risk of mild cognitive impairment. People who ate more than 280 g of mushrooms a week had a 52% reduced risk of mild cognitive impairment.

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