SHIITAKE

Shiitake (Lentinula edodes), also spelled shitake or shiitaké and called lentin du chêne in French, is the world's second most consumed edible mushroom. Its Japanese name means mushroom (také) of the oak (shii), the tree on which it naturally grows. Cultivated in Asia for over a thousand years, it is both a staple of Asian cooking and one of the most studied functional mushrooms, particularly for its lentinan, a beta-glucan documented since the 1970s.

Both traditions claim it, and history provides the answer: shiitake originates from China, where log cultivation has been documented for nearly a thousand years under the name xiānggū, the fragrant mushroom. The Japanese then perfected and industrialised its cultivation, and their word, shiitake, spread worldwide. Today, it also grows well in Europe, on logs or substrate.

Shiitake is mainly studied for its role in supporting natural defences, thanks to lentinan, its signature beta-glucan. Its nutritional richness adds to this: B vitamins involved in energy metabolism, antioxidant copper and selenium, fibre and ergosterol, a natural precursor of vitamin D2. It is a versatile mushroom for ongoing support, whose effects develop through consistent use over a course: one of the pillars of our functional mushroom range.

This is its key area: lentinan is one of the world's most studied natural immunomodulators, and supporting natural defences is what made shiitake a pillar of modern mycotherapy. A course is particularly relevant at seasonal changes and during periods of lingering infections, alone or paired with Chaga for antioxidant support. Two capsules per day, equivalent to 18 g of mushroom: it could hardly be simpler.

Lentinan is a beta-glucan with a (1-3, 1-6) structure extracted from shiitake, and one of the most studied compounds in nutritional mycology: scientific publications have accumulated since the 1970s, a rare body of evidence for a mushroom compound. It is described as a natural immunomodulator: it interacts with innate immune cells, explaining the continuing research interest, particularly in Japan where it has long been studied.

Shiitake contains a distinctive compound, eritadenine, studied since the 1960s for its role in cholesterol metabolism. Research remains preliminary, mainly conducted in laboratories, and shiitake never replaces treatment or a balanced diet. If you take cholesterol-lowering medication, ask your doctor for advice before starting a course: this is the precautionary rule.

No, never raw or undercooked. Raw shiitake may cause shiitake dermatitis in some people, a very uncomfortable streaked skin reaction triggered by undegraded lentinan. Thorough cooking eliminates this risk. This is one of the major advantages of the extract: our 10:1 concentrate in capsules, obtained through a controlled extraction process, provides shiitake's active compounds without concerns about raw consumption or variable cooking.

Thoroughly cooked or taken as a controlled extract, shiitake is well tolerated by the vast majority of people. The two main precautions concern consuming the fresh mushroom raw or undercooked (risk of shiitake dermatitis) and medication interactions: anticoagulant, immunosuppressant or cholesterol-lowering treatment requires your doctor's advice. Mushroom allergy is a contraindication. Otherwise, use common sense: follow the dosage and choose a traceable, tested product.

In cooking, fresh or dried shiitake offers an umami pleasure, but its active compound levels vary enormously according to cultivation, freshness and cooking, and it must always be thoroughly cooked. For wellbeing use, the concentrated 10:1 extract makes the difference: standardised lentinan intake, the equivalent of 18 g of mushroom in 2 capsules, no preparation and no variability. This is the difference between occasionally eating a good mushroom and following a dedicated course.

The 10:1 ratio means that 10 kg of shiitake is needed to produce 1 kg of extract: the most concentrated ratio in our mushroom range (the other products are 4:1). In practice, the daily 1 800 mg of our extract is equivalent to 18 g of raw mushroom, several culinary servings condensed into 2 capsules. A higher ratio means more lentinan and active compounds for the same dose.

With a meal, ideally in the morning or at lunchtime, to optimise absorption of its compounds. Shiitake is neither stimulating nor sedating: it adapts to any routine. Allow a course of at least 30 days, as its compounds work through accumulation, with 2 to 3 month courses repeated according to the seasons.

Yes, for complementary goals: Shiitake + Chaga for a defences and antioxidant duo, Shiitake + Reishi when immunity and sleep are linked, or Shiitake + Cordyceps for athletes. Our rule: no more than two mushrooms at a time, introduced one after the other to observe your tolerance.

Shiitake is one of the few foods rich in ergosterol, the precursor of vitamin D2, which forms under UV exposure. To be precise: to correct a confirmed deficiency, direct vitamin D3 supplementation remains more effective, as D3 is better absorbed than D2. Shiitake adds to background precursor intake; it does not replace targeted vitamin D supplementation in winter.

Its nutritional profile is rich: lentinan (an immunomodulating beta-glucan), eritadenine (a distinctive compound studied for cholesterol metabolism), ergosterol (a vitamin D2 precursor), vitamins B2, B3 and B5, antioxidant copper and selenium, polyphenols and fibre. This versatility makes it one of the most comprehensive functional mushrooms.

It is not recommended during pregnancy or breastfeeding, or for minors, due to insufficient data. Mushroom allergy and a history of shiitake dermatitis are contraindications. If taking anticoagulant, immunosuppressant or cholesterol-lowering medication, your doctor's advice is required before starting a course. Do not exceed the recommended daily dose; a supplement does not replace a varied, balanced diet.

Yes: plant-based HPMC capsules, no animal-derived ingredients, gluten-free, lactose-free, GMO-free, and without artificial colourings or preservatives. Like the entire functional mushroom range, it is developed in France, with fully traceable extracts and transparent compositions: the Nutrition•pro specifications.