Reishi Mushroom

Rediscovery of Ancient Healing Wisdom

The reasons to select the Reishi Mushroom as the primary source of beta glucan are simple; first of all, the Reishi mushroom is considered one of the more important and popularly used herbal ingredients in the world. It was even documented by the ancient medicinal journals about its applications dating back 4,000 years ago. Second, numerous clinical researches has touted the health benefit associated this this particular mushroom species, including  energy restoration(1), supporting a healthy liver(2) and immune functions(3), and effectively managing stress level(4) among healthy individuals. Finally, drawn from years of expertise and research efforts by the original inventor, Dr. S.N Chen, our research team was able to fully utilize the natural properties including exceptional water solubility and unique linkages to develop a commercially available form dietary ingredient which is capable of integrating the benefits of the Reishi Mushroom into the daily consumables .

Pharmacological and Clinical Research: Original Research on Reishi mushrooms

1. Patani et al., Free-radical scavenging and mitochondrial antioxidant activities of Reishi-Ganoderma lucidum (Curt: Fr) P. Karst and Arogyapacha-Trichopus zeylanicus Gaertn extracts., J Basic Clin Physiol Pharmacol. 2009;20(4):289-307.,
2. Liu et al., Structure-activity relationship for inhibition of 5alpha-reductase by triterpenoids isolated from Ganoderma lucidum., Bioorg Med Chem. 2006 Dec 15;14(24):8654-60.
3. Huang SQ, Ning ZX., Extraction of polysaccharide from Ganoderma lucidum and its immune enhancement activity., Int J Biol Macromol. 2010 Oct 1;47(3):336-41.
4. Thyagarajan et al., Inhibition of oxidative stress-induced invasiveness of cancer cells by Ganoderma lucidum is mediated through the suppression of interleukin-8 secretion., Int J Mol Med. 2006 Oct;18(4):657-64.
5. Yu et al., Potential of a novel polysaccharide preparation (GLPP) from Anhui-grown Ganoderma lucidum in tumor treatment and immunostimulation., J Food Sci. 2007 Aug;72(6):S435-42.