What if the next breakthrough in medicine isn’t found in the laboratory—but growing in our backyard or forest floor? Mushrooms, often mistaken as mere culinary delicacies or forest fungi are rapidly emerging as one of nature’s most powerful—and underrated—healing resources. Surprisingly some of these fungi contain compounds being researched for treating cancer, Alzheimer’s and even depression. Mushrooms have emerged as a source of nutraceuticals, anti-oxidants, anti-cancer, prebiotic, immunomodulating, anti-microbial and anti-diabetic (Barros et al.2002: Sarikurkcu et al.2008: Wang et al.2004: Kim et al.2007: Synytsya et al.2009). For centuries, Mushrooms have played a dual role in human culture—as a source of nourishment and as a pillar of traditional medicine. Ancient Egyptians believed mushrooms were a food of immortality while Chinese and Japanese healers used varieties like Reishi and Shiitake to boost immunity and longevity.
Mushrooms are a diverse group of fungi that belong to the order Agaricales. Mushrooms are nutritionally rich, containing high protein, three vital B complex vitamins namely Riboflavin, Niacin and pantothenic acid, and mineral salts such as potassium. Fat content is low with markedly prevailing in linoleic acid and oleic acid while the proportion of n-3 fatty acids is nutritionally marginal.
Mushrooms are rich sources of dietary fibers, vitamins, minerals, trace elements, essential amino acids, complex polysaccharides, unsaturated fatty acids and antioxidants. Polysaccharides, alkaloids, proteins, fats, tocopherols, flavonoids, phenolics, volatile oils, ascorbic acid, lectins, enzymes and organic acids are the main bioactive compounds present in mushrooms. Hence, mushrooms have been shown to promote immune function, boost health, lower the risk of cancer, inhibit tumor growth, treatment of AIDS, help balance sugar levels, ward off pathogens, reduce inflammation and also behave as adaptogens.
One of the most promising fields of mushroom research is oncology. The compounds present in mushrooms are proven to be safe when taken over a long period by cancer patients and significantly these compounds appear to reduce the adverse effects of radiotherapy and chemotherapy. Mushroom-derived compounds activate immune cells to induce either cell-mediated or direct cytotoxicity in cancer cells by binding to pathogen recognition receptors. Compounds such as lentinan, increase the proliferation of cytotoxic T lymphocytes and macrophages and induce nonspecific immune responses. Pleurotus tuber and Pleurotus rhinoceros extracts were shown to promote the activation of lymphocytes and NK cells and increase macrophage proliferation, T helper cell number and CD4/CD8 ratio and population conferring anticancer effects. A combination of Reshi and Cordyceps extract maximizes the immune response by providing multiple stimuli to the body’s natural defense. Beta-glucans in particular can stimulate macrophages, natural killer cells and dendritic cells thereby enhancing the body’s innate and adaptive immune response.
Hericium erinaceus, commonly known as lion’s mane, contains hericenones and erinacines, which stimulate nerve growth factor synthesis in the brain. This has sparked interest in its potential for treating neurodegenerative diseases like Alzheimer’s and Parkinsons. Early-stage clinical trials and animal studies show promising results in memory improvement, cognitive function and neurodegeneration. Moreover, the antioxidant properties of many medicinal mushrooms help protect brain cells from oxidative stress, a major factor in ageing and neurodegeneration.
Humans have been eating hallucinogenic or magic mushrooms in ritual and spiritual contexts since at least 3000 BCE but despite how long we’ve known about magic mushrooms, we barely know anything, well, about magic mushrooms or more specifically, about psilocybin, the molecule that makes these mushrooms so special. Psilocybin is naturally produced by more than 200 species of basidiomycetes fungi—collectively known as psilocybin mushrooms. Psilocybin can also be synthetically produced and administered in standardized dosages, which is generally the form used in clinical settings. Psilocybin belongs to a class of serotonergic psychedelics that includes lysergic acid diethylamide (LSD) and mescaline. Depending on the person and dosage, psilocybin can cause euphoria, changes in perception, perceived spiritual experiences and feelings of detachment, among other effects. These effects are not due to psilocybin itself—rather, upon ingestion, it is metabolized to produce psilocin, the active form of the compound. Psilocin activates serotonin 5-HT2a receptors on cortical pyramidal cells in the brain. These cells are “the major computational units of the brain, which is where everything comes together. (they help us) put together our picture of what reality is,” said David Nichols, PhD, a professor emeritus from Purdue University School of Pharmacy, who has been studying psychedelics since the late 1960s. By activating these receptors, psilocin alters brain metabolic activity and neuronal connectivity in ways that influence cognitive function and perception.
Technically known as Lentinula edodes, shiitake mushrooms originally grew wild on fallen trees—especially the Shii tree—deep in the forest of Japan. In fact, the name shiitake translates to “mushrooms of the Shii tree. These wild mushrooms were so highly prized that only Samurai warriors were allowed to collect them. Today, this fungus is valued for its earthly flavor and its impressive nutritional profile. Rich in choline, copper, potassium, vitamin D and zinc, shiitake mushrooms also boast all eight essential amino acids found in meat. Shitake also provides a wealth of compound—polysaccharides, lentinan, eritadenine, water-soluble lignins, centinamycins A and B, beta-glucans, alpha-1,4-glucan oligosaccharides and triterpenes. These compounds give shitake their beneficial health properties. Shiitake mushrooms possess antioxidant, anti-inflammatory, antimicrobial and anti-viral properties that support a healthy immune response, they can decrease LDL, they can also lessen the amyloid plaguing the brain, they have properties of decreasing blood pressure and even one study indicated that they can inhibit leukemia.
Maitake mushroom (Grifola frondosa) has an earthy aroma and a wholesome taste. Rich in vitamin D, it helps everything from cancer support to bone health. Its distinctive shape has earned it the nickname “hen-of-the-woods.” It is also known as sheep head and king of the mushrooms, with its most common name – maitake – meaning “dancing mushroom”. Resembling a fan like hen tail, maitake has gray-brown caps and white-cream undersides containing one to three pores. Maitake mushroom is rich in bioactive polysaccharides, especially D-fraction, MD-fraction and SX-fraction. Beta glucan in maitake can help reduce cholesterol, improving artery function and cardiovascular health. The polysaccharides in maitake can reduce LDL cholesterol without affecting triglyceride or HDL cholesterol levels. D-fraction in maitake has strong effect on immune system. It boosts production of lymphokines and interleukins that improve immune response. Another beta glucan, SX-fraction, has been shown in clinical trials to lower blood glucose levels. It helps to activate insulin receptors, while reducing insulin resistance in diabetes management. While all mushrooms contain ergosterol, a chemical that creates vitamin D, some varieties have higher amounts. Maitakes are wild harvested, which can make them higher in natural vitamin D when exposed to sunlight.
Beyond their medical potential, mushrooms are known to have many more applications. Before the invention of synthetic drugs, they were used as textile dyes, a natural source of insecticides, antivirals, biological filters, ethanol fuel from cellulose, a means to clean land contaminated by oil and a route to improving soil health and carbon capture. They grow rapidly, require little space and can be cultivated on agricultural waste. Mycelium—can be used to create biodegradable packaging, building materials and even leather alternatives. Dr. Suzette Girard, an environmental mycologist, remarks:
“Fungi can play a vital role not just in medicine but in addressing environmental issues. They are the recyclers of the natural world and can help us build a more sustainable future.”
Mushrooms are not one-size-fits-all. They range from deadly to delicious, from calming to consciousness-expanding. Understanding the difference and separating myth from fact—is essential if we are to make the most of their many gifts. The potential of mushrooms in modern medicine is still underexplored, partly due to regulatory hurdles and a lack of widespread awareness. However, with increasing interest from scientists, startups and health enthusiasts, this fungal frontier is steadily gaining ground and it’s time we looked beyond the surface—beyond their culinary value and acknowledge the mushroom as a powerhouse of healing.
The writer is an independent scholar
