Maitake

Maitake

　　Maitake (also known as Grifola frondosa) is an edible and medicinal mushroom belonging to the family Polyporaceae, genus Grifola, in the order Aphyllophorales, class Basidiomycetes, subdivision Basidiomycotina. Maitake has numerous other names; some works refer to it as Pheasant Back Mushroom, in Hebei it is called Chestnut Mushroom, in Sichuan it is known as Thousand Buddha Mushroom, the 《Fujian General Annals》 calls it Heavy Mushroom, and local people refer to it as Lotus Mushroom. In the Dongshan area of Yanqing County, Beijing, it is called Melon Slice, and it is also known as Miracle Fruit Mushroom or Leaf Miracle Fruit Mushroom. Due to the adoption by China’s early authoritative monograph 《Fungi of China》, Maitake has become the more commonly used Chinese name. It boasts a rich, fragrant aroma, tender flesh, and a taste reminiscent of shredded chicken, with a crispness similar to magnolia petals. According to analysis by the Agricultural Ministry's Quality Inspection Center, artificially cultivated Maitake from Qianxi, Hebei, surpasses even the "King of Mushrooms", the Shiitake, in both nutrition and flavor. It can be prepared into a variety of delicious dishes and is an extremely precious, high-end edible mushroom.

　　 　　Maitake has extremely high medical and health benefits. Literature reports indicate that it helps inhibit hypertension and obesity; due to its richness in iron, copper, and vitamin C, it can prevent anemia, scurvy, vitiligo, and the occurrence of arteriosclerosis and cerebral thrombosis. With its high levels of selenium and chromium, it helps protect the liver and pancreas, and prevents cirrhosis and diabetes. Its high selenium content also enables it to help prevent Keshan disease, Kashin-Beck disease, and certain heart conditions. Containing both calcium and vitamin D, their combined effect effectively helps prevent rickets. Its relatively high zinc content is beneficial for brain development, maintaining visual acuity, and promoting wound healing. The high content of vitamin E, along with selenium, gives it anti-aging properties and enhances memory and sensitivity. Maitake is also a notable source of anti-cancer compounds. On one hand, its high selenium content helps resist cancer, especially due to its Maitake polysaccharides (Grifolan), which are primarily composed of beta-glucans—with the most potent anti-cancer activity found in beta-(1,3)-glucans that carry six side chains. It is said to have stronger anti-cancer capabilities than commercially available Lentinan (from Shiitake, Japan’s PSK) and PSP (from Yunzhi, Shanghai). At the same time, it is also an excellent immune system regulator. As a traditional Chinese medicine, Maitake has similar efficacy to Polyporus umbellatus and can treat difficulty urinating, edema, beriberi, cirrhotic ascites, and diabetes. It is an extremely valuable medicinal fungus.