Scientists discovered a new chemical compound called polyellisin from an edible mushroom species that grows in China. This discovery is significant because it represents a completely new type of natural molecule with potential anti-inflammatory properties. The research demonstrates how edible fungi can be sources of beneficial compounds. Impacts on everyday life: • Identifies new potential sources of anti-inflammatory compounds from food sources • Advances our understanding of beneficial compounds in edible mushrooms • Provides new chemical tools for developing anti-inflammatory medications • Highlights the importance of preserving fungal biodiversity • Demonstrates the ongoing value of investigating traditional food sources for medical compounds