• Quality control

    All our products are tested by independent objective laboratories,

    not just for safety but in particular for active ingredients.

    ABM

     

    The quality marker for hot water extracted Agaricus blazei Murrill (ABM) is beta-glucan. ABM extract should be based on the fruiting body of the mushroom.

    CCCE

     

    The quality markers for CCCE are beta-glucan and cordycepin. Three different types of beta-glucan are combined in this formula, all extracted from the fruiting body of the specific mushrooms. The cordycepin is from Cordyceps militaris fruiting bodies.

    CHAGA

     

    The main quality markers for Chaga are beta-glucan, polyphenols (anti-oxidants) and triterpenes (i.p. betulinic acid). A Chaga extract should ideally be dual extracted and based on the wild-harvested sclerotia of this mushroom. Never cultivated Chaga ! (which is beige instead of dark-brown/black).

    CORDYCEPS

     

    The main quality markers for Cordyceps are adenosine, cordycepin and other nucleosides such as uridine.
    Beta-glucan is useful of course, but it is not Cordyceps-specific and it is not responsible for the Cordyceps-specific properties. The extract should be based on deep layer* cultivated mycelium (Cordyceps sinensis CS-4) and / or Cordyceps militaris fruiting bodies.


    *"deep layer cultivated" means "cultivated in liquid" as opposed to rice/grains. The advantage is that there is no left-over substrate in the final product, it is pure mycelium, starch-free. This method is only used in Asia.

    MAITAKE

     

    The main quality marker for hot water extracted Maitake is beta-glucan. Maitake contains a unique type of beta-glucan. In line with the research a Maitake extract should be based on the fruiting body of the mushroom.

    LIONS MANE

     

    Lion's Mane covers two therapeutic spectra.

    Hot water extracts are very useful for general health and the metabolic system. The main quality marker is beta-glucan and it should be based on the fruiting body. 1:1 extracts are unfiltered and will also contain the alcohol-soluble compounds, making them also relevant for basic nootropic use. The extract color is tan.

    Alcohol extracts are very useful for nootropic effects (slowing down the effects of age on cognition and improving the production of NGF / BDNF). The main quality markers are erinacines* and hericenones* (these compounds belong to the group of terpenes) and polyphenols. The deep layer** cultivated mycelia are the main source of terpenes (4 - 8 times more than the fruiting body). An alcohol extract is almost black and smells like dark chocolate.
     


    *Hericenones and erinacines can be measured using HPLC-UV-ESI/MS, which is the same method used to isolate and discover those compounds. This method is described in the research papers in detail.

    **"deep layer cultivated" means "cultivated in liquid" as opposed to rice/grains. The advantage is that there is no left-over substrate in the final product, it is pure mycelium, starch-free. This method is only used in Asia.

     

    TEST REPORT FOR ALCOHOL EXTRACT

     

    TEST REPORT FOR LOSSLESS WATER EXTRACT

    TURKEY TAIL PSP-50

     

    The quality marker for hot water extracted Turkey Tail is beta-glucan.

    Turkey Tail contains two types of beta-glucan, which are in part linked to peptides to form bioactive glyco-proteins / proteoglycans. To be in line with the research a Turkey Tail extract should preferably be based on a specific deep layer* cultivated mycelium strain (COV-1) of the mushroom.


    *"deep layer cultivated" means "cultivated in liquid" as opposed to rice/grains. The advantage is that there is no left-over substrate in the final product, it is pure mycelium, starch-free. This method is only used in Asia.

    REISHI

     

    The quality markers for Reishi are beta-glucan and in particular triterpenes. Reishi should always be dual extracted (otherwise no triterpenes will be present) and the extract should be based on the fruiting body.
    Reishi beta-glucan is in part linked to peptides to form bioactive glyco-proteins / proteoglycans.

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