Maitake Mushroom.
Maitake Mushroom - ‘Grifola Frondosa’
Immune Enhancing Properties
One of the primary components of maitake mushroom responsible for its immune-boosting effects is β-glucans. These are carbohydrate molecules found within the cell walls of the mushroom. β-glucans have been shown to stimulate various immune system cells such as macrophages, natural killer (NK) cells, and dendritic cells. These cells play a critical role in identifying and eliminating harmful pathogens, foreign substances, and abnormal cells within the body.
Maitake is classified as an adaptogen, meaning it helps the body adapt and respond to stressors, including immune-related challenges. Adaptogens work by supporting overall immune function, improving resistance against infections, and reducing the negative impact of stress on the immune system. Chronic stress can weaken the immune system, making individuals more susceptible to illness. Maitake mushroom's adaptogenic properties can help modulate the body's stress response and promote a healthy immune balance.
Maitake is a source of selenium and vitamin C which provide a synergistic effect when it comes to immune health. Selenium plays a pivotal role in supporting the production and function of white blood cells, the primary defenders of our immune system. It enhances the growth and activity of these cells, thereby bolstering immune response against infections and pathogens. Vitamin C acts as an antioxidant and reduces the impact of oxidative stress on the immune system, in addition to protecting immune cells from damage, ensuring optimal function. Together, these nutrients reinforce each other's antioxidant properties. Selenium regenerates spent vitamin C molecules, enabling them to continue scavenging free radicals and protecting immune cells against oxidative damage. Moreover, selenium enhances vitamin C absorption in the intestines, ensuring optimal utilization by the body.
Blood Sugar Regulation
Maitake has the ability to enhance insulin sensitivity, which is the ability of cells to respond effectively to insulin. Insulin sensitivity is crucial for maintaining balanced blood sugar levels, as it allows glucose to enter cells efficiently instead of accumulating in the bloodstream. Increasing the expression and activation of glucose transporter proteins, such as GLUT4, facilitates glucose absorption by cells, which aids in reducing blood sugar spikes after meals and improving overall glycemic control.
Maitake can also impact glucose production in our liver through inhibiting gluconeogenesis. Gluconeogenesis is the process by which the liver produces glucose from non-carbohydrate sources, contributing to elevated blood sugar levels. When suppressed by Maitake, this reduces excessive glucose production by the liver.
Alongside diabetic conditions, blood sugar regulation is integral for polycystic ovary syndrome (PCOS); a hormonal disorder that commonly presents with insulin resistance and elevated blood sugar levels, affecting anywhere between 5-15% of all women of reproductive age, therefore controlling blood sugar and weight management through Maitake can be a potent therapeutic consideration.
Weight Management + Metabolism
Regulating blood glucose levels is one of the primary mechanisms by which maitake mushroom influences weight loss and metabolism, as enhanced insulin sensitivity and glucose metabolism prevents excess circulating glucose from being converted into fat and stored in adipose tissue, allowing glucose uptake into the cells becomes more efficient. Maitake has the ability to enhance lipid (fat) metabolism, specifically by increasing the breakdown of fats and improving their utilization as an energy source. Through boosting the activity of lipolytic enzymes which are responsible for breaking down stored fats in adipose tissue, lipid breakdown and thermogenesis is initiated. Thermogenesis is the generation of heat within the body, which can contribute to burning energy and regulating body weight; maitake enhances this process by activating brown adipose tissue, which is a type of fat that aids conversion of stored energy into heat.
Certain compounds in maitake, such as the polysaccharide known as MT-α-glucan, have been found to act as satiety-inducing agents. Satiety is the feeling of fullness following a meal, therefore reducing overall energy consumption and reduction in cravings.
Cholesterol Lowering Effects
Maitake is rich in beta-glucans, which a type of polysaccharide that plays a crucial role in the cholesterol modulating effects of this mushroom. Beta-glucans interfere with cholesterol absorption in the gastrointestinal tract, forming a gel-like substance as they reach the small intestine which binds to dietary cholesterol and prevents it from being absorbed into the bloodstream. Maitake also has the ability to bind to bile acids, which are required for digestion and absorption of dietary fats, including cholesterol.
Whilst low-density lipoprotein (LDL) cholesterol is essential for several bodily functions, including hormone synthesis and cell membrane maintenance, excessive levels of LDL cholesterol increases our risk of atherosclerosis (narrowing and hardening of the arteries), heart disease and stroke. Maitake stimulates the expression of LDL receptors in the liver which play an important function in removing LDL cholesterol from the bloodstream by facilitating its uptake into liver cells, decreasing both total and LDL cholesterol.
