Shiitake (Lentinula edodes)

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.