What Is Maitake Mushroom Good for, and Who Should Not Take Maitake?

Maitake mushroom is also called hen of the woods. The benefits of maitake include that it has anti-cancer properties and it may help manage diabetes, gut health, and brain health.

Maitake mushroom is also called hen of the woods. It grows in large round clusters of caps that are spoon-shaped. It's grayish brown on top and white underneath. Maitake has been used medicinally in Asia for centuries. Maitake is a Japanese word for "dancing mushroom," so named because people would dance for joy when they found it. 

Maitake has a long history of use in Japan and China as a medicinal to treat hypertension and diabetes. It may stimulate the immune system, slow tumor growth, and lower blood sugar. There have been some animal and human studies on the benefits of maitake, but more research is needed. Some studies show maitake may have the following benefits: 

Anti-cancer properties

Researchers studied maitake D-fraction (a concentrated maitake mushroom extract) as a potential treatment for breast cancer. It may help treat or prevent breast cancer by suppressing the growth of cancer cells. 

A study in mice showed that maitake D-fraction increased the cells that were fighting cancer tumors and suppressed the growth of the tumor. While human studies have to occur, it's possible that maitake could help humans fight cancer. 

A laboratory study of maitake D-fraction killed cancer cells when used along with interleukin-2, a protein known for its cancer-fighting properties. In this study, maitake D-fraction increased the effectiveness of interleukin-2, a potent cytokine. 

Managing diabetes

A study of rats with type 2 diabetes found that maitake reduced their blood sugar after they ate. Although there aren't any human studies yet, this may indicate maitake could help people with diabetes lower their blood sugar. 

Gut health

Mushrooms contain a compound called polysaccharides that are prebiotics. Prebiotics provide food for the beneficial bacteria in your gut. The mushrooms remain undigested long enough to reach the colon, where beneficial bacteria live.  

Brain health

Eating mushrooms such as maitake correlates with lower rates of mild cognitive impairment. Mild cognitive impairment often occurs before Alzheimer's disease. Mild cognitive impairment may increase your risk of developing neurological conditions like Alzheimer's disease when you get older. A study of 663 people over age 60 found that those who ate one to two five-ounce servings of mushrooms weekly had a 43% reduced risk of mild cognitive impairment. People who ate more than two servings per week had a 52% decreased risk for mild cognitive impairment. 

Maitake mushrooms are low in calories, sodium, and fat and high in fiber and other important nutrients. One cup of diced maitake mushroom contains: 

• Calories: 22
• Fat: 0.1 grams
• Cholesterol: 0 milligram
• Sodium: 1 milligram
• Potassium 143 milligrams
• Carbohydrates: 4.9 grams
• Dietary fiber: 1.9 grams 
• Protein: 1.4 grams
• Iron: 1% of recommended daily amount
• Magnesium: 2% of recommended daily amount
• Vitamin D: 98% of recommended daily amount

You can purchase maitake extract or buy the mushrooms at the store. Maitake also grows wild in many forests. Maitake's scientific name is Grifola Frondosa, but it goes by many other names in different regions. It's also called: 

• Hen of the woods
• Sheep's head
• Ram's head
• King of mushrooms

Maitake can get huge, producing clusters up to three feet wide. Its caps fan out in overlapping spoon shapes resembling the feathers of a chicken. Its central stem spouts from a fist-sized underground tuber. Maitake, commonly found in older forests, is usually at the base of oak trees, particularly those dead or dying. They blend in with the leaves around them and can be hard to spot. They are autumn mushrooms, and you will not find them in winter, spring, or summer. If you're foraging for maitake, make sure an expert confirms your find before you eat it. 

Maitake mushrooms are excellent for preparing all types of dishes. They're sturdy mushrooms with a good texture that holds up well to stewing, steaming, stir-frying, and grilling. Use them in all of your favorite dishes. Just make sure you cook them before eating them. Like all mushrooms, maitake have strong cell walls that make them indigestible. They also have toxins destroyed by cooking. 

If you find maitake in the wild, you'll probably bring home much more than you can eat at one time since they're so large. They should be refrigerated until you use them, ideally within one week. Wait until you're ready to use them before you clean or wash them.  

Fortunately, they store well. One of the simplest ways to preserve them is to dice and freeze them. You can also dehydrate and grind them into powder to add to soups, stews, or other savory dishes. You can also pickle and can maitake. To preserve the most nutrients in maitake, freeze-drying them is the best method.