Shiitake mushrooms are a common ingredient in early pregnancy. They are tasty and nutritious and can enhance the appetite of pregnant women and replenish their missing nutrients. Shiitake mushrooms also contain more than 30 kinds of enzymes, which have the effect of inhibiting the rise of blood cholesterol and lowering blood pressure. The interferon inducer contained in shiitake mushrooms can inhibit the reproduction of viruses. There is a filtering pathogenic virus in shiitake mushroom which can act as an antibody to stop the growth and development of cancer cells and also has a significant inhibitory effect on mutated abnormal cells. The adenine contained in shiitake mushroom can lower cholesterol and prevent cardiovascular disease and liver cirrhosis, and regular consumption of shiitake mushroom by pregnant women can enhance the immunity of the body. Shiitake mushroom also contains a polysaccharide, and research proves that although polysaccharides do not directly kill viruses, they can enhance the immunity of the body, can have obvious anti-tumor activity, and can regulate the immunity of the body.
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