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THE FUNGUS SCENTED
The Shiitake (Lentinula edodes) or forest mushroom is a well-known fungus edible and use dining is very extended. However, their content in bioactive substances do that it will also be of great interest. Certainly, its common name derives from the japanese word ‘Shii’ that indicates a variety of ‘tree very close to the brown’ (Castanopsis cuspidata), and of the word ‘take’ that means ‘fungus’. Originally, this variety was one of the first to occur on wood and is currently on the podium of the fungi most consumed in the world. It is also known with the names of ‘Himematsutake’ and ‘Xianggu’ or ‘Hoang-mo’.
USES DOCUMENTED OF LENTINULA
We also know that the mushroom lentinula stands out for its organoleptic qualities.
What is the way that it offers a higher concentration of the substances present in Shiitake mushrooms?
The highest concentration is in standardized extract powder, which can be obtained by using green technologies and sustainable, managing to concentrate their biomolecules active intact, for a better exploitation of their qualities. There are also galénicas of extract in liquid format (Dr. Immune Five)to optimize the dose to achieve adequate results to the specific needs of your use. The combination of extracts is also common in the nutraceuticals with Shiitake, so that we can find it with Reishi and Maitake (Mico-Mix) and, in another prepared, with Reishi, Maitake, Mushroom of the sun, Cordyceps and Chaga (Myco-Five). An intermediate option between taking Shiitake mushrooms to the plate and take an extract in capsules or liquid would be starting from the powder micronised of Shiitake 100% that can be found in the formula Bio-Intestin and in HYPHAE-Microbiota. Also, we found Shiitake powder combined with other species such as Reishi, Maitake, and Pleurotus in Bio-Defense.
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