A new multi-omics study found that a polypeptide from straw mushroom (Volvariella volvacea) significantly reduced alcohol-induced liver damage in mice. At 200 mg/kg, the mushroom compound increased alcohol tolerance by over 7x and cut recovery time by 65%. It worked by restoring liver metabolism, improving amino acid and lipid processing, and reducing stress on the endoplasmic reticulum, the part of the cell responsible for protein folding and detox.