Reishi 10: 1 Extrakt

10:1 extract - concentrated form of extract to ensure bioavailability of raw material

100% Natural - no unnecessary additives or fillers

Vegetable capsules - suitable for vegans and vegetarians

100% Fruiting bodies - no mycelium mixed with grain

Grown on wood - fruited on enriched sawdust to ensure high synthesis of active compounds

High beta-glucan content - tested in independent laboratories to ensure high beta glucan content

The 10:1 ratio means that 1 kg of dried Reishi mushrooms is used to produce 100 g of concentrated extract, ensuring a potent and effective dose in a smaller quantity.

Polysaccharides:
Polysaccharides in Reishi are known for their immune-boosting properties. They enhance the activity of white blood cells, which help fight infections and improve overall immune function. These polysaccharides also have significant antioxidant properties, protecting cells from oxidative stress (Gharib et al., 2022).

Triterpenoids:
Triterpenoids found in Reishi mushrooms exhibit anti-inflammatory, anti-tumor, and liver-protective properties. These compounds are responsible for the bitter taste of Reishi and have been shown to inhibit the growth of cancer cells and reduce inflammation (Cör et al., 2018).

Peptides and Proteins:
Reishi contains various peptides and proteins, including glycoproteins, which play roles in modulating immune responses and exhibit antioxidant activity. They contribute to the production of functional molecules with potential health benefits, such as ACE inhibitory activities which can help manage blood pressure (Kumakura et al., 2018).

Phenolic Compounds:
Phenolics in Reishi mushrooms are powerful antioxidants. They help neutralize free radicals, thereby preventing cell damage and reducing the risk of chronic diseases. These compounds also contribute to the mushroom's anti-inflammatory properties (Szydłowska-Tutaj et al., 2023).

Sterols:
Reishi mushrooms contain sterols, which are compounds similar to cholesterol but beneficial to health. Sterols have been shown to reduce cholesterol levels and have anti-inflammatory properties, contributing to overall cardiovascular health (Cör et al., 2018).

Vitamins and Minerals:
Reishi Mushroom Powder is rich in vitamins (A, B1, B2, B3, B6, C, and E) and minerals (potassium, phosphorus, calcium, magnesium, sodium, iron, zinc, manganese, copper, and selenium). These nutrients are essential for various bodily functions, including immune support, skin health, and bone strength (Gharib et al., 2022).

Lycopene and Flavonoids:
Lycopene and flavonoids in Reishi contribute to its antioxidant capacity. These compounds help in reducing oxidative stress and inflammation, and they also play a role in preventing certain types of cancer and cardiovascular diseases (Gharib et al., 2022).

We only use the fruiting bodies of the mushroom. This is due to the desire to obtain a pure mushroom extract. When dealing with mycelium-based supplements, unfortunately it may turn out that up to 60-70% of such an extract will be starch instead of mushroom without the health-promoting effects attributed to mushrooms.

This is due to the inability to separate the mycelium from the medium on which it grew. Once the fungus has colonised the medium, the whole thing is ground up and subjected to extraction processes. This is a cheap and quick way of growing mushrooms without bringing them to the fruiting stage.

Dried mushroom fruiting bodies are ground to a fine dust and then extracted using hot water and alcohol.

The water dissolves the cell walls of the mushrooms, which are made of chitin, and extracts compounds such as beta glucans (biologically active polysaccharides in mushrooms). Since we do not have an enzyme that can effectively digest chitin - hot water extraction is fundamental to the bioavailability of fungal preparations. Alcohol, on the other hand, allows the extraction of water-insoluble compounds such as triterpenes.

Once the extract has been concentrated, spray drying follows, leaving a final dry extract. Spray drying is the optimum dehydration process for wet extracts - keeping nutrient losses to a minimum.

Our mushroom extracts are not standardised to a specific amount of polysaccharides, as this is not an indicator of the quality of the extract.

Mushroom-based products contain many types of polysaccharides (polysaccharides), such as chitin, alpha glucans or beta glucans.

Alpha glucans are compounds that do not have the properties attributed to fungi. They are usually derived from the starchy medium on which the fungus grows. They are used in mycelium products or mushroom biomass, which is a mixture of mycelium and fruiting bodies.

Active substances are also polysaccharides, but in a different configuration - Beta-D-glucans 1-3 and 1-6. These are found in the fruiting bodies of mushrooms.

For more on beta-glucan and a survey of our mushrooms, see the article:

Dried mushroom fruiting bodies are ground to a fine dust and then extracted using hot water and alcohol.

The water dissolves the cell walls of the mushrooms, which are made of chitin, and extracts compounds such as beta glucans (biologically active polysaccharides in mushrooms). Since we do not have an enzyme that can effectively digest chitin - hot water extraction is fundamental to the bioavailability of fungal preparations. Alcohol, on the other hand, allows the extraction of water-insoluble compounds such as triterpenes.

Once the extract has been concentrated, spray drying follows, leaving a final dry extract. Spray drying is the optimum dehydration process for wet extracts - keeping nutrient losses to a minimum.

Extraction is the optimal way of processing mushrooms to extract the active substances. These are encapsulated in the cell walls of the mushrooms, which are made up of chitin.

We do not have an enzyme that is able to digest chitin and for this reason mushrooms must be subjected to extraction processes. Extraction makes the raw material fully assimilable by our body.

Lion's mane and Cordyceps, as mushrooms support alertness and increase energy levels, are best taken in the first part of the day or before a workout. If you're adding mushrooms to your coffee, it's a good idea to limit your coffee intake to between 13:00 and 14:00. This will reduce the negative effects of caffeine on sleep quality. A good alternative to coffee is to drink mushrooms in tea.

Reishi, due to its tonic and calming properties on the nervous system, is worth taking in the evening, preferably with green tea or cocoa.
In the case of Chaga mushrooms, the time of consumption does not matter.

extract lacks bitterness, it may indicate a poor quality product.

Reishi is generally safe for most people, but it is not recommended for pregnant or breastfeeding women. Always consult a healthcare provider before starting any new supplement, especially if you have existing health conditions or are taking medications.

Beta-D-glucans are a type of complex sugar made from long chains of glucose molecules. They are found in nature, especially in mushrooms, and are known for their strong ability to support and regulate the immune system. [2]Beta-D-glucans from mushrooms are considered to be more beneficial than those sourced from cereals like oats and barley, yeasts, or certain algae. This is due to their distinct structural features and the health advantages they offer. At Solve Labs, we exclusively utilise mushroom-sourced Beta-D-Glucans for these reasons. There are two key attributes that are particularly noteworthy about mushroom beta-d-glucans:

MOLECULAR STRUCTURE=HIGHER BIO ACTIVITY

Beta-D-glucans from mushrooms have a complex branching structure with β-(1,3) and β-(1,6) linkages. These is different from those found in grains, yeasts and algae. This branching pattern is believed to be responsible for their biological activity and potential health benefits.

The unique molecular structure of mushroom beta-d-glucans allows them to interact with specific receptors in the immune system and exert immunomodulatory effects.

Reishi mushroom (Ganoderma lucidum) is well-known for its ability to enhance immune function. It achieves this by stimulating the activity of macrophages, natural killer cells, and T lymphocytes, and providing antioxidant protection. Here’s how these mechanisms work:

1. Stimulation of Macrophages:
Reishi's polysaccharides, particularly beta-glucans, have been shown to enhance the activity of macrophages. These immune cells play a crucial role in detecting and destroying pathogens. Studies indicate that beta-glucans from Reishi induce macrophage activation, leading to increased production of cytokines such as TNF-α, IL-1β, and IL-6, which are essential for immune response (Batbayar et al., 2011).

2. Activation of Natural Killer Cells:
Reishi mushroom also boosts the activity of natural killer (NK) cells, which are critical for the body's defense against tumors and virally infected cells. Research shows that Reishi polysaccharides enhance the cytotoxic activity of NK cells, improving their ability to target and destroy harmful cells (Schaeffer et al., 2007).

3. Enhancement of T Lymphocytes:
Reishi influences the activity and proliferation of T lymphocytes, which are vital for adaptive immunity. Studies demonstrate that Reishi extracts can modulate the differentiation of T helper cells, particularly promoting the formation of Th17 cells, which play a role in mucosal immunity and inflammation (Yoshida et al., 2012).

4. Antioxidant Protection:
Reishi provides strong antioxidant protection, which is crucial for maintaining immune function. Antioxidants in Reishi help protect immune cells from oxidative stress and damage, thus ensuring their proper function. The polysaccharides and triterpenoids in Reishi contribute significantly to its antioxidant capacity (Cör et al., 2018).