Owing to its wide range of valuable vital substances, the Pleurotus is highly valued all around the world. Its high protein content also makes it especially interesting for vegetarians and vegans.
The oyster mushroom is now among the most popular edible mushrooms in the world. Its full-bodied, powerful taste is remarkable and it is also exceptionally valuable from a nutritional point of view. It belongs has a shell-shaped or semi-circular fruiting body with a shiny greyish colour. The flesh itself is white.
The Pleurotus grows primarily on hard wood in wild nature. Alongside the champignon, this mushroom is the most widely cultivated edible mushroom in the world in terms of quantity.
Oyster mushroom – Pleurotus relaxes muscles, sinews and joints.
It is an important vitamin B source and lowers the blood’s homocysteine level.
The Pleurotus is rich in B vitamins such as B1 (thiamin), B2 (riboflavin), B5 (niacin), B6 (pyridoxine), B7 (biotin) or B12 (cobalamin). In addition, it contains folic acid and vitamins C and D (calciferol). A quarter of the mushroom’s dry substance consists of proteins and contains all essential amino acids.
B vitamins help the body to extract energy from fats, carbohydrates and proteins and are responsible for the function of neural cells and muscles. Vitamin D (calciferol) promotes the formation of bone and prevents osteoporosis. A sufficient B vitamin supply from food is ensured by the consumption of fish, meat and innards/ giblets.
However, vegetarians and those suffering from high uric acid levels or gout won’t consume these high-purine foods. Here, Pleurotus can play an important role as vitamin B source.
The folic acid also contained in Pleurotus is a significant factor in blood formation and promotes the growth of new cells, also in the bone marrow. Moreover, Pleurotus lowers the blood homocysteine level. This is very important, since a high level of folic acid and B vitamins in combination with low homocysteine reduces the risk of cardio-vascular diseases.
In contrast, increased homocysteine levels entail higher risks for the development of vascular dementia and Alzheimer’s disease.
Another significant ingredient in Pleurotus is the ß-glucane (polysaccharide) pleuran.
It has antioxidative properties and can inhibit the spread of metastases. Additionally, Pleurotus has been found to contain a protein with antiviral properties.
Animal tests have demonstrated that Pleurotus has a protective effect on organisms exposed to larger amounts of chemical substances.
This is because the mushroom activates the body’s antioxidant enzymes (superoxide dismutase, catalase, glutathione system).
A further important property of Pleurotus is its ability to lower the lipoprotein content, i.e. the cholesterol and triglyceride levels in blood and liver. At the same time, HDL is raised.
Studies performed by the Prague Food Research Institute demonstrated that Pleurotus ostreatusto promotes the growth of probiotic bacteria in the intestinal flora. The generation of lactobacilli, enterococci and bifidobacteria is increased. This in turn positively affects the intestinal flora and the intestinal immune system. This is highly beneficial, e.g. after ingesting antibiotics.
Verified effects from research
The growth of lactobacilli, enterococci and bifidobacteria is promoted.
Application in Traditional Chinese Medicine
relaxes muscles, sinews and joints; strengthens the veins
expels wind and cold
supports the treatment of lumbago.