The shiitake mushroom (Lentinula edodes) is native to Asia, where it grows spontaneously in forest environments. Its Chinese name, Xiānggū, means “fragrant mushroom” due to its perfumed aroma. In Japanese, Shii refers to a type of chestnut tree (Castanopsis cuspidata) and means “wood fungus”, so shiitake means “shii mushroom” due to the preference it shows for growing on trunks of this species.
 Shiitake mushrooms (Lentinula edodes) have been used for centuries in traditional Chinese, Japanese, and Korean medicine. In these countries, shiitake mushrooms have been used as a natural remedy to treat a variety of health conditions, including fatigue, stress, and the common cold. It has also been used to treat more serious illnesses, such as diabetes.
 Shiitake mushrooms are considered a medicinal food due to their healing and preventative properties. Shiitake mushrooms are believed to have a beneficial effect on the immune system and may help prevent heart disease and lower cholesterol. They have also been shown to have anti-inflammatory and antioxidant properties, which may help protect the body against cell damage and aging.
 In traditional medicine, shiitake mushrooms are often taken in the form of tea or added to foods as a culinary ingredient. They have also been used in the form of supplements and extracts in Western alternative medicine. In addition to being delicious, shiitake is a rich source of protein, vitamins, and minerals. It contains high levels of vitamin D, which is essential for bone health and the immune system. It is also a good source of vitamin B, which helps maintain a healthy nervous and cardiovascular system. Additionally, shiitake contains antioxidants and compounds that appear to help prevent chronic and heart disease.
 The main components of shiitake can be summarized as:
 Polysaccharides, mainly lentinan and β-glucan
 Installed fatty acids
 Erythadenine
 Minerals such as calcium, potassium, magnesium, manganese, iron, zinc…
 Vitamins B and B12, E and provitamin D
 Amino acids such as lysine, arginine, phenylalanine and methionine
 Essential enzymes such as amylase and cellulase
 This information is provided for educational purposes and is part of the herbal literature that is available.
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