Wêne û şiroveya Shiitake (Lentinula edodes).

Şiitake (Lentinula edodes)

lentinus edodes

shiitake – (Lentinula edodes) has been the pride of Chinese medicine and cooking for thousands of years. In those ancient times, when a cook was also a doctor, shiitake was considered the best way to activate “Ki” – the internal life force that circulates in the human body. In addition to shiitake, the medicinal mushroom category includes maitake and reishi. The Chinese and Japanese use these mushrooms not only as a medicine, but also as a delicacy.

Terîf:

Outwardly, it resembles a meadow champignon: the shape of the cap is umbrella-shaped, on top it is creamy brown or dark brown, smooth or covered with scales, but the plates under the cap are lighter.

Taybetmendiyên dermankirinê:

Even in ancient times, they knew that the mushroom significantly increases male potency, helps to lower body temperature, purifies the blood and is a prophylactic against hardening of the arteries and tumors. Since the 60s, shiitake has been subjected to intensive scientific research. For example, studies have shown that eating 9 g of dry shiitake (equivalent to 90 g of fresh) for a week reduces cholesterol levels in 40 elderly people by 15% and in 420 young women by 15%. In 1969, researchers at the Tokyo National Research Center isolated the polysaccharide lentinan from shiitake, which is now a well-known pharmacological agent used in the treatment of immune system disorders and cancer. In the 80s, in several clinics in Japan, patients with hepatitis B received daily for 4 months 6 g of a drug isolated from shiitake mycelium – LEM. All patients experienced significant relief, and in 15 the virus was completely inactivated.