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J Nutr Sci Vitaminol (Tokyo). 1987 Oct;33(5):341-6.

Effect of shiitake (Lentinus edodes) and maitake (Grifola frondosa) mushrooms on blood pressure and plasma lipids of spontaneously hypertensive rats.

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Department of Food Chemistry, Faculty of Agriculture, Tohoku University, Sendai, Japan.


To study the effect of Shiitake (Lentinus edodes) and Maitake (Grifola frondosa) on hypertension, spontaneously hypertensive rats (SHR) were fed a diet containing 5% mushroom powder and 0.5% NaCl solution as drinking water for 9 weeks. The dietary mushrooms decreased the blood pressure. The plasma free cholesterol level decreased in Shiitake-fed animals, whereas in Maitake-fed animals the total cholesterol level decreased. There was no difference in the plasma triglyceride and phospholipid levels among the experimental groups. Shiitake feeding resulted in a decrease in VLDL- and HDL-cholesterol whereas Maitake feeding caused a decrease in VLDL-cholesterol only. Plasma LDL-cholesterol was not affected by dietary mushrooms. The results suggest that dietary mushrooms prevent blood pressure increase in hypertension.

[Indexed for MEDLINE]

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