The mushroom is a common food item that has been linked to many health benefits. Some of these include cancer fighting properties. Studies have found that mushrooms can help to boost the immune system and increase a patient’s ability to tolerate conventional therapy. In addition, the dietary supplement may also reduce the side effects of chemotherapy.
Researchers have studied various types of mushrooms, including shiitake and maitake. They have identified certain polysaccharides, such as beta-glucans, in these foods that trigger a broad range of host immune responses. This helps the body to recognize and eliminate abnormal cells that are prone to becoming cancerous.
These mushrooms are also high in antioxidants, which protect the body from free radical damage. Antioxidants can help to reduce the risk of heart disease, high blood pressure and high cholesterol levels. In addition to these protective compounds, mushrooms are a rich source of selenium. This mineral is known to reduce the risk of prostate cancer in men and prevent heart disease in women.
The fungus Grifola frondosa, commonly referred to as the dancing mushroom, is another mushroom that has been investigated for its anticancer activity. It has been shown to block the activity of an enzyme that promotes cancer cell growth and inhibits tumor development. It is especially effective against breast cancer, but has also been shown to be beneficial against hepatocellular carcinoma, gastric cancer and pancreatic cancer.
In addition to its anticancer properties, the turkey tail mushroom (Trametes versicolor) is also highly immunomodulatory. It is a source of polysaccharides, such as beta-glucans and lentinan, that are thought to stimulate natural killer cells in the immune system. These polysaccharides act as an antitumor agent and induce tumor necrosis in cancerous cells. This is a form of immunotherapy and has been used in Japan and China for over 30 years to support conventional cancer treatment.
Research has shown that the turkey tail mushroom can help to increase a patient’s ability to tolerate chemotherapy. The fungus has been shown to reduce the rate of adverse events, such as nausea, vomiting and fatigue. It is believed that the fungus can do this by stimulating the production of gamma interferon, which is responsible for inducing cell death and limiting the activity of cancerous cells.
The study was published in the journal Advances in Nutrition. The authors of the article emphasized that, while these findings are encouraging, they must be taken in context with other studies. They point out that most of the studies reviewed had a low level of evidence, with limited control groups and short treatment periods. Furthermore, most of the studies were retrospective, and some of the data was collected from patients’ medical records. Future studies should be conducted using a more standardized protocol to determine the active mechanisms and clinical benefits of mushroom therapies. These trials should also explore specific cancer types and their resistance to fungus-based treatments.