Chinese medicinal mushrooms: diversity, characteristics, and therapeutic application

Among the Slavs and Asian peoples, edible mushrooms have been on the menu for their flavor, aroma and nutritional properties. Fresh fungi contain an average of 15 to 40% protein with a digestibility and absorption rate of 6090%, i.e. similar to meat but with a lower calorific value. They contain many amino acids, 25% of which are free, and their quantitative ratios are more beneficial to humans than for other plant and animal foods. Fungi contain on average 3 to 28% glycogen sugars and only 58% fatty fat. They also exhibit a high degree of potency in fats, as well as C, B2, and B5, but they also have strong anti-HIV and anti-inflammatory properties, including proteins, proteins and proteins.

Reishi mushrooms (Ganoderma lucidum) are also known by various names. In Japan Kord mannentake, in China Ling zhi, in Poland as glowing lacquers. The taste of Reishi is sweet, sometimes slightly bitter. They exhibit strong anticancer effects. These mushroots have beneficial effects on the heart, lungs and liver, strengthen the kidneys and fight canker sores. They have a positive effect on the structure of hair. Shiitake Unikato also suggests that the properties of this mushroom help to restore the strength and vitality of the body.

Chinese medicinal mushrooms have been recognized as adaptogens herbal medicines that combat the harmful effects of stress, improve health and well-being, and improve physical fitness. Most of them increase the body's defense capabilities and its ability to prevent harmful external and internal stressors. They also normalize the work of many body systems, mainly through their action on the neuroendocrine system.