What is Maitake?

Maitake mushroom was discovered by an Italian and also known as Grifola frondosa which is a Japanese name for an edible fruiting body with both nutritional and medicinal properties. Maitake is ideally growing in the northeast part of Japan’s climate, also temperate forests are suitable for growth in Eastern North America, Europe and Asia. It is known in the United States and Canada as hen of the woods, sheep’s head and cloud mushroom. Maitake has also begun to be developed as a nutritional supplement within the last two decades. This might be the most practical and promising supplement to medical mushrooms [1].

Because it is a great source for protein, carbs, dietary fiber, vitamin D2 and vitamins K, P, Na, Ca, Mg, low in fat and low in caloric value, Maitake is considered as a nutritional supplement for everyday use. It can also be used as a food ingredient because it is reported to contain trehalose, glutamic and aspartic amino acids and 5′-nucleotide active ingredients which results in a sweet and sour taste.

According to multiple clinical studies and experiments, Maitake mushrooms are found to be effective in treatment of cancer, hepatitis B, enhance immunity, hyperglycemia, controls blood fat, cholesterol level, anti-hypertensive properties, and anti-inflammatory activity [2]. Maitake mushroom is a completely safe mushroom with minimal toxicity and a high safety profile of the active polysaccharides.