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Often eating fungus food can play the role of antithrombotic and preventing arteriosclerosis?
First, what are the benefits of eating edible fungi often? Can strengthen the stomach and help digestion.

Hericium erinaceus has a good therapeutic effect on dyspepsia, gastric ulcer, duodenal ulcer, chronic gastritis and chronic atrophic gastritis, and also has a certain therapeutic effect on gastric cancer and esophageal cancer. Morchella has the effects of invigorating stomach and spleen, promoting digestion, regulating qi and resolving phlegm, and can be used for treating spleen and stomach weakness, dyspepsia, excessive phlegm and shortness of breath. The fruiting body of Coprinus comatus is helpful for digestion and treatment of hemorrhoids.

relieving cough and asthma

Cordyceps sinensis can obviously dilate bronchi and enhance the effect of adrenaline on dilating bronchial smooth muscle, but it has no antagonistic effect on tracheal smooth muscle contraction caused by histamine. According to Japanese reports, Ganoderma lucidum has antiallergic effect and is effective for allergic asthma. Auricularia auricula has the effects of eliminating phlegm, relieving cough, relieving asthma, regulating qi and calming liver yang, and is used to treat cough and tracheitis in the elderly. The effective rate of tremella syrup in treating chronic tracheitis is about 85%, accounting for 47%, and it has certain antitussive, expectorant and antiasthmatic effects.

Cholagogic and hepatoprotective

Armillaria armigera, also known as Armillaria armigera, was first created in China, and it contains coumarin from Armillaria armigera, which is an effective component for the treatment of biliary tract infection. Armillaria mellea is effective in treating cholecystitis, acute and chronic hepatitis and chronic persistent hepatitis. Coriolus versicolor, tree tongue and Agaricus bisporus all have liver protection effects. Mushrooms have the functions of improving eyesight, purging liver fire and dispersing internal heat. Cordyceps sinensis can prevent and treat liver fibrosis induced by carbon tetrachloride in rats.

Hyperglycemia

Both Ganoderma lucidum and Poria cocos have hypoglycemic effects. Hikino and Tomod found that polysaccharides B and C extracted from the fruiting body of Ganoderma lucidum and some heteropolysaccharides of Ganoderma lucidum all had hypoglycemic effects. Tremella polysaccharide and tremella spores have obvious preventive effects on alloxan diabetes in mice. It also has certain hypoglycemic effect on normal mice, alloxan hyperglycemia mice and Hericium erinaceus polysaccharide.

Second, other edible fungi Ganoderma lucidum, Ganoderma lucidum, Armillaria mellea, Cordyceps sinensis and Hericium erinaceus all have sedative effects and can cure neurasthenia. Auricularia auricula has the effects of benefiting qi and enriching blood, stopping bleeding and relieving pain, promoting blood circulation and removing blood stasis. Auricularia auricula has the effects of invigorating qi, strengthening body, promoting blood circulation, stopping bleeding and relieving pain. Auricularia auricula and Tremella fuciformis have the functions of coagulation, hemostasis, blood enrichment and blood circulation, so they are also good medicines for treating gynecological diseases. The total amount of amino acids per100g of Flammulina velutipes is 20.9g, among which eight amino acids necessary for human body account for 44.5% of the total amount, especially the contents of arginine and lysine are higher than those of other edible fungi. Therefore, Flammulina velutipes can promote children's physical health and intellectual development, and Japan calls Flammulina velutipes "intelligence-enhancing mushrooms". Ganoderma lucidum can nourish and strengthen the body. "Compendium of Materia Medica" records that "taking it for a long time can prolong life". The cooking liquid of Dictyophora dictyophora and Dictyophora dictyophora can prevent the delicious food from going bad, and it can also be preserved if it is cooked with meat. The milk mushroom of Cinnamomum camphora is cooked with food or ground into powder and mixed with food to prevent food from going bad. In Europe, its powder is used as a food flavor additive.