This research explored how fermenting different grains with a medicinal mushroom called Sanghuangporus sanghuang can create more nutritious and healthier food products. The scientists found that this fermentation process significantly increased beneficial compounds and antioxidant properties in the grains, with oats showing particularly promising results. This has important implications for everyday life: • Could lead to new functional food products with enhanced health benefits • Provides a way to make healthy grains even more nutritious • Offers potential natural alternatives for preventing oxidative stress-related diseases • Makes the beneficial properties of medicinal mushrooms more accessible in everyday foods • Creates opportunities for developing new health supplements and functional ingredients