https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7077046/
The SFDP P.o and AE of P.o impaired both the initial and late phases of carrageenan-induced inflammation. This study exhibited marked antihistamine activity of AE of P.o (52.1% at the dose of 500 mg/kg), and Vasudewa et al. [9] reported the antihistamine activity of SFDP P.o (50.7% at the dose of 1000 mg/kg) when evaluated by the wheal test. Histamine released from mast cells increases vascular permeability which is one of the essential features of the acute inflammatory response [1]. Therefore, initial phase inhibition could be partly due to the impairment of microvascular leakage by antihistamine activity
Conclusions
The study suggests that culinary mushroom P.o possesses anti-inflammatory activity and can be considered as a functional food that has the potential to control inflammation. Antihistamine and membrane stabilizing activities, inhibition of cell migration to the site of inflammation, and inhibition of NO production may be possible mechanisms of anti-inflammatory activity of P.o. Anti-inflammatory activity-guided fractionation of AE of P.o in the search of potent anti-inflammatory compounds is in progress. We recommend that the potential health benefits of the oyster mushroom be evaluated with clinical studies.
