Lipid lowering effects of oyster mushroom (Pleurotus ostreatus) in humans

authored by: Inga Schneider, Gaby Kressel, Annette Meyer, Ulrich Krings, Ralf G. Berger, Andreas Hahn
Abstract: Elevated cholesterol and triacylglycerol levels are known risk factors for cardiovascular diseases. A number of animal studies have indicated that the consumption of oyster mushrooms (Pleurotus ostreatus) can positively influence the lipid profile. The present intervention study for the first time investigated the cholesterol lowering properties of an oyster mushroom diet in humans. A total of 20 subjects (9 male, 11 female; 20-34years) were randomized to take either one portion of soup containing 30g dried oyster mushrooms or a tomato soup as a placebo on a daily basis for 21days. Standardized blood concentrations of lipid parameters and oxidized low density lipoprotein were measured at the baseline (t₀) and after 21days (t₂₁). Treatment with oyster mushroom soup decreased triacylglycerol concentrations (-0.44mmol/L; p=0.015) and oxidized low density lipoprotein levels (-7.2U/mL; p=0.013) significantly, and showed a significant tendency in lowering total cholesterol values (-0.47mmol/L; p=0.059). No effects on low density lipoprotein and high density lipoprotein levels were found. The beneficial effects of oyster mushroom on blood serum parameters may be attributed to the presence of linoleic acid, ergosterol and ergosta-derivatives which showed notable activity in oxygen radical absorbance capacity and cyclooxygenase inhibition assays in vitro.
Organisation(s): Institute of Food Science and Human Nutrition
Institute of Food Chemistry
Nutrition Physiology and Human Nutrition Section
Type: Article
Journal: Journal of functional foods
Volume: 3
Pages: 17-24
No. of pages: 8
ISSN: 1756-4646
Publication date: 09.12.2010
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Food Science, Medicine (miscellaneous), Nutrition and Dietetics
Sustainable Development Goals: SDG 3 - Good Health and Well-being
Electronic version(s): https://doi.org/10.1016/j.jff.2010.11.004 (Access: Unknown)