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EVERYTHING YOU NEED TO KNOW ABOUT REISHI

EVERYTHING YOU NEED TO KNOW ABOUT REISHI

05 Jul
Posted By: Anastasiya Times Read: 1540

COMMON NAME: Reishi Mushroom

LATIN NAME: Ganoderma Lucidum

CHINESE NAME: Ling Zhi

ORIGIN: China, Japan

HABITAT: Asia, Europe, North America

Reishi Mushroom is found in almost all countries of the world. Most often, it grows at the base of weakened and aching trees, as well as on dead hardwood. It is much less common on the wood of coniferous trees. Occasionally, the fungus can be seen on living trees, but more often Ganoderma Lucidum grows on stumps. Sometimes the fruit bodies of the fungus can be found on the soil, but the mycelium still turns out to be on the underground roots of trees. In temperate latitudes, Ganoderma Lucidum is much less common than in subtropics.

Ganoderma has several varieties. The appearance of the fungus, the chemical composition and therapeutic properties depend on which substrate the fungus grew on. During the growth, the fruit body of Ganoderma can absorb sprigs or leaves into the cap.

BOTANICAL CHARACTERISTICS: Reishi Mushroom (lat. Ganoderma lucidum) is a fungus of the Ganoderma genus (lat. Ganoderma), of the Ganoderm family (lat. Ganodermataceae). Reishi Mushroom is a saprophyte fungus that lives on the dead wood, mainly deciduous (oak, beech, alder, birch) and very rarely coniferous. Ganoderma Lucidum has a glossy finish. The fungus has a very solid structure. It has the shape of a bean. Its color can be from reddish to brownish-purple or black with a yellowish tinge. When drying the mushroom it does not lose weight, but retains its original shape. Fruit bodies are annuals, sometimes 2-3 years old, with pancreas. The cap is flat, reniform or ovoid. The skin is smooth, shiny, wavy, divided into many concentric growth rings, having different shades. Hymenophore is tubular with small and rounded pores. The tubules are short and ocher. The pulp is spongy at the beginning, then, as it grows, it becomes thick and woody. The color of the pulp is ocher. The pores are whitish at first, turning yellow and brown with age. The color of the spore powder is brown.

CHEMICAL COMPOSITION: The most important and beneficial substances in this fungus are polysaccharides and triterpenes. Reishi mushroom contains amino acids, peptides, organic acids, polyunsaturated fatty acids, beta-glucan polysaccharides, triterpenoids, coumarins, lipids, saponins, phytoncides, vitamins (mostly – B3, B5, C and D), flavonoids, alkaloids, as well as many useful macro-elements (germanium, calcium, potassium, sodium, magnesium, iron, manganese, phosphorus, zinc, copper, sulfur, selenium, silver, etc.).

HISTORY:

  • In the ancient Japanese treatise “Shinnoh Honsohkyo”, Reishi Mushroom is described as “a gift from the heavens”, a “plant of God”.
  • They learned artificially grow mushroom in 1972, in Japan. Since then, Reishi Mushroom is cultivated not only in China and Japan, but also in other countries of Southeast Asia on special plantations.
  • Buddhist monks to achieve emotional balance and harmoniously merge with nature have long eaten this unique mushroom.

*Be sure to follow relevant directions on product labels and consult your pharmacist or physician or other healthcare professional before using.

 

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