Shiitake (Lentinula edodes)

Ariadna Thalía Bernal-Mercado, Francisco Rodríguez-Félix, Carlos Gregorio Barreras-Urbina, Tomás Jesús Madera-Santana, Karla Hazel Ozuna-Valencia, Maria Jesús Moreno-Vásquez, Lorena Armenta-Villegas, Carmen Lizette Del-Toro-Sánchez, Miguel Ángel Urías-Torres, José Agustín Tapia-Hernández*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

1 Scopus citations


The creation of dikaryotic mycelia by matin compatible monokaryotic strains and, later, the formation of fruiting bodies on the dikaryon are both dependent on the mating-type genes of mushroom-forming fungus from the Agaricomycetes. The nutritional profile and bioactive components of L. edodes have recently increased their appeal. In traditional cuisine of Asia and mainly China, it is used as a culinary ingredient for its characteristic flavour and smell. L. edodes is one of the most farmed mushrooms globally and is appreciated for its medicinal and edible properties. It has also gained interest due to its economic importance and organoleptic merits. Free radicals are produced naturally during normal cellular function as part of the metabolism. Free radical overproduction can harm cell components such as of lipids membranes, proteins and nucleic acids. The body contains a complete antioxidant protection system to counteract their harmful action.

Original languageEnglish
Title of host publicationMushrooms
Subtitle of host publicationNutraceuticals and Functional Foods
PublisherCRC Press
Number of pages25
ISBN (Electronic)9781000884326
ISBN (Print)9781032344539
StatePublished - 1 Jan 2023

Bibliographical note

Publisher Copyright:
© 2023 Deepu Pandita and Anu Pandita.


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