Reishi triterpenes: 1%,2%,4%,6%,8%,10%,15%,20%
Reishi mushroom triterpenes: Ganoderma, reishi active ingredients:Triterpene.Reishi mushroom triterpenes,Reishi mushroom extract Reishi mushrooms have been used in China and Japan for nearly 4,000 years as a health tonic and as folk medicine for liver problems, heart conditions, asthma, cancer, high blood pressure, and arthritis. The scientific name is Garnoderma lucidum and is distributed in many parts of the world. Modern research and tests conducted in China and Japan have shown positive results in the use of Reishi against many diseases in animal and human models. Scientists have isolated several chemicals in Reishi that have pharmacological (medicinal) effects on the body, amongst which are polysaccharides, which have been shown to help the body fight cancerous tumors and also stimulate the immune system to combat infections and viruses. Other substances, called triterpenes, have been found in reishi mushrooms and shown to lower blood pressure and improve circulation. The polysaccharides element in Reishi is one of the most important elements in reishi, it can help enhance bodys immune system and improve metabolic functions by oxygenating red blood cells, prevent bad cells, improve circulation, enhance liver detoxification, improve liver functions, bone marrow function, and DNA, RNA functions. It also works to cleanse the blood, detoxify and regulate endocrine function. Reishi spore and Reishi help promote longevity and strengthen health; it is used in the treatment of fatigue, coughing, asthma, insomnia, indigestion, hypertension, high cholesterol and neurosis. It can also reduce the side effects and pain during chemotherapy and radiotherapy for cancer patients. Another major active ingredient found in Red Reishi are triterpenes, called ganoderic acids. Preliminary studies indicated that ganoderic acids help alleviate common allergies by inhibiting histamine release, improve oxygen utilization and improve liver functions. Triterpenes are bitter in taste and the level of the triterpene content contained in a product can be determined by the bitterness.