[Phytotherapeutic aspects of diseases of the circulatory system. 2. The oyster mushroom and its potential use].

The oyster fungus (Pleurotus ostreatus (Jacq. ex Fr.) Kumm., Pleurotaceae) is a wood-worming fungus with a significant use in the food industry. Out of the products of the primary and special metabolisms, which were found in fruit bodies in the 1970s, it is possible to mention mainly lipids, sterols, lipophilic vitamins, vitamins of the B group, mono-, oligo- and polysaccharides, amino acids, peptides, some enzymes and derivatives of aliphatic hydrocarbons as fragrant substances. Some of these substances exert antiviral, antineoplastic and hypocholesterolaemic activities. In the case of the hypocholesterolaemic effect, not all substances that take part in it have been isolated and identified yet. The fruit bodies of the oyster fungus became a basis for some dietetic preparations in the Czech Republic and Slovakia, e.g. HLIVETA Eritaden and PLEUROS 600. They are usable for the prevention and adjuvant treatment of hypercholesterolaemia. Besides this, the oyster fungus is a source of other substances that can be used in other fields of prevention or treatment.