The Reishi, also known by the scientific name Ganoderma lucidum, is a mushroom used in various Asian traditions for centuries. It now attracts the interest of scientific research, which explores its properties and potential benefits.
In this article, we highlight the results of scientific studies on Reishi and its potential interest in a varied and balanced diet.
A millennial story
The Reishi (Ganoderma lucidum), also called "Lingzhi" in China, is a mushroom known and used for over 2,000 years in Asia. It is often referred to as the "mushroom of immortality" due to its central place in Chinese and Japanese medical traditions. It was once reserved for emperors and ruling classes, who considered it an elixir promoting longevity.
In traditional Chinese medicine, Reishi was used to balance the body and strengthen its vitality. Its historical uses included supporting the immune system, managing stress, and improving overall resilience.
Composition and active principles
Reishi contains a wide variety of bioactive compounds, including:
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Polysaccharides (including beta-glucans), which are studied for their influence on the immune system.
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Triterpenes (ganoderic acids), which have antioxidant properties and are being studied for their effects on overall well-being.
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Sterols and peptides, which contribute to the mushroom's unique composition.
What benefits within the European regulatory framework?
In Europe, health claims on dietary supplements are strictly regulated by EFSA (European Food Safety Authority). Currently, no specific health claim has been officially approved for Reishi. However, its compounds, notably the beta-glucans derived from mushrooms, are recognized for their contribution to maintaining natural defenses.
Incorporating Reishi into a balanced diet
Reishi is available in various forms: powder, extract, infusion, or dietary supplement. It is often consumed as a decoction or added to food preparations. Its naturally bitter taste is a sign of the presence of triterpenes, one of its main bioactive compounds.
Conclusion
Reishi continues to be the subject of extensive research aimed at better understanding its properties and its role in the body's balance. Its use is part of a holistic approach to well-being, complementing a varied and balanced diet.
Reishi production at Mycosphere
Our quality commitment:
We produce our mushrooms 100% organically and all our products are certified "BE-BIO-01, Agriculture Belgium" by CERTISYS.
Our mushrooms are dehydrated at low temperature to best preserve their quality. 100% natural product, raw, vegan, additive-free, lactose-free, and gluten-free.
Products in Belgium, we control the entire production process: from spores to harvest and packaging.
Products in Belgium, 100% ORGANIC, traceable production from start to finish
The vast majority of dietary supplements and other mushroom-based products available on the market use mushrooms imported from China, which sometimes causes issues with traceability regarding production methods.
At the Mycosphère, we control the entire production chain of our products, from spores to mushroom harvest, drying, and packaging.
We cultivate them on a 100% organic substrate that we produce from beech wood and selected organic cereals from our region.
Reishi mycelium develops on a substrate we custom-make from beech wood sawdust and organic cereals from our region. This substrate is first pasteurized to eliminate any contaminants before being mixed with the selected reishi mycelium.
Its cultivation requires time and patience: it takes between 3 and 4 months from mycelium reproduction to mushroom harvest. We control the humidity and air renewal in our growing rooms to ensure optimal development and quality of the fruiting bodies.
We then practice a slow drying at low temperatures (<42°C) to best preserve all their qualities.
How to consume our reishi?
A simple and ancestral recipe: the infusion
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Ingredients :
- 5-10 g of dried reishi
- 1 liter of water
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Preparation :
- Rinse the reishi pieces with cold water.
- Boil the water in a saucepan.
- Add the reishi pieces and let simmer over low heat for 1 to 2 hours.
- Strain the infusion before drinking.
- You can add honey or lemon to soften the taste.
- Usage: Drink the hot or cold infusion throughout the day.
Scientific References and Online Resources
- Zhang, H., et al. (2017). Immunomodulating activity of Ganoderma lucidum polysaccharides by regulating the function of monocytes-derived dendritic cells. International Journal of Biological Macromolecules.
- Hsu, S. C., et al. (2009). Ganoderma lucidum extracts inhibit growth and induce actin polymerization in bladder cancer cells. Molecular Carcinogenesis.
- Liu, C., et al. (2017). Anti-inflammatory activity of Ganoderma lucidum in ulcerative colitis. Journal of Ethnopharmacology.
- Wachtel-Galor, S., et al. (2004). Antioxidant properties of Ganoderma lucidum in aged mice. Phytotherapy Research.
- Chen, H. S., et al. (2009). Hypotensive and hypolipidemic effects of Ganoderma lucidum in spontaneously hypertensive rats. American Journal of Chinese Medicine.
- Lai, C. S., et al. (2012). Neuroprotective effects of Ganoderma lucidum polysaccharides in an in vitro model of Parkinson's disease. Journal of Ethnopharmacology.
- Tang, W., et al. (2005). Effects of Ganoderma lucidum on fatigue and quality of life in patients with neurasthenia. Journal of Alternative and Complementary Medicine.
