Effect of shiitake (Lentinus edodes) and maitake (Grifola frondosa) mushrooms on blood pressure and plasma lipids of spontaneously hypertensive rats

J Nutr Sci Vitaminol (Tokyo). 1987 Oct;33(5):341-6. doi: 10.3177/jnsv.33.341.


To study the effect of Shiitake (Lentinus edodes) and Maitake (Grifola frondosa) on hypertension, spontaneously hypertensive rats (SHR) were fed a diet containing 5% mushroom powder and 0.5% NaCl solution as drinking water for 9 weeks. The dietary mushrooms decreased the blood pressure. The plasma free cholesterol level decreased in Shiitake-fed animals, whereas in Maitake-fed animals the total cholesterol level decreased. There was no difference in the plasma triglyceride and phospholipid levels among the experimental groups. Shiitake feeding resulted in a decrease in VLDL- and HDL-cholesterol whereas Maitake feeding caused a decrease in VLDL-cholesterol only. Plasma LDL-cholesterol was not affected by dietary mushrooms. The results suggest that dietary mushrooms prevent blood pressure increase in hypertension.

MeSH terms

  • Animals
  • Basidiomycota / analysis*
  • Blood Pressure / drug effects*
  • Growth
  • Hypertension / blood
  • Hypertension / physiopathology*
  • Lipids / blood*
  • Male
  • Rats
  • Rats, Inbred SHR


  • Lipids