Pleurotus ostreatus, far beyond its culinary qualities, is now a major subject of study regarding contemporary metabolic disorders. This page explores the mechanisms through which its bioactive compounds, particularly beta-glucans and functional fibers, act on blood glucose modulation and postprandial hormonal response. The studies presented here highlight its potential in stabilizing blood glucose, improving satiety (via the GLP-1 peptide), and protecting renal functions against sugar-related oxidative stress. In an integrative health vision, the Oyster mushroom stands out as a primary biological resource to support metabolic balance and promote healthy, natural management of cellular energy.

Fortifying a meal with oyster mushroom powder beneficially affects postprandial glucagon-like peptide-1, non-esterified free fatty acids and hunger sensation in adults with impaired glucose tolerance: a double-blind randomized controlled crossover trial – Lisa Dicks & Al.
Experiment: clinical study
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Summary: This double-blind randomized controlled crossover trial evaluated the impact of fortifying a meal with oyster mushroom powder (Pleurotus ostreatus) in adults with impaired glucose tolerance. Researchers observed that a specific dose of oyster mushroom powder promotes a more stable postprandial glycemic response. The results also suggest a positive influence on satiety hormones (GLP-1) and a reduction in hunger sensation. As a natural source of beta-glucans, the oyster mushroom appears to be a relevant nutritional partner for metabolic support.

Blood glucose lowering and effect of oyster (Pleurotus ostreatus)- and shiitake (Lentinus subnudus)-supplemented diet on key enzymes linked diabetes and hypertension in streptozotocin-induced diabetic in rats – Odunayo Michael Agunloye & Al.
Experiment: in vivo (Ratus norvegiscus – rat)
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Summary: This experimental study conducted on murine models (rats) explored the effects of a diet supplemented with oyster mushroom (Pleurotus ostreatus) and shiitake. The results indicate a reduction in blood glucose and a modulation of the activity of key enzymes involved in carbohydrate digestion (alpha-amylase and alpha-glucosidase). The study also highlighted improved antioxidant activity and a positive influence on blood pressure. These observations underscore the potential role of these mushrooms as functional foods in supporting metabolic and cardiovascular functions.

Evaluation of antidiabetic potential of oyster mushroom (Pleurotus ostreatus) in alloxan-induced diabetic mice – Bindhu Ravi & Al.
Experiment: in vivo (Mus musculus – mouse)
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Summary: This experimental study conducted on murine models (mice) evaluated the metabolic potential of oyster mushroom extract (Pleurotus ostreatus). Researchers observed that oyster mushroom supplementation was associated with a significant decrease in blood glucose levels, as well as an improvement in the lipid profile (lower LDL cholesterol and triglycerides, higher HDL cholesterol). Additionally, the study highlighted a protective effect on renal function markers (creatinine and urea). These findings suggest that the bioactive compounds in oyster mushrooms may play a comprehensive supportive role in glycemic balance and the protection of metabolism-related organic functions.