Reishi, also known as Ganoderma lucidum, is a legendary mushroom with a rich history that spans thousands of years. Often referred to as the “Mushroom of Immortality” in ancient Chinese medicine, Reishi has been revered in Asian cultures for its remarkable properties and has held a prestigious place in traditional health practices. The origins of Reishi use can be traced back to more than 2,000 years ago, where it was highly prized by emperors and healers for its rare availability and its perceived ability to promote good health, perpetual youth, vitality, and longevity. Described as holy mushroom, it has been thought to be a mushroom growing in the “houses of immortals”. According to Chinese Pharmacopoeia, Reishi acts to restore Qi (the energy of life).

In the wild, Reishi mushrooms grow in humid, forested areas on decaying hardwood trees, especially in regions of Asia. Though traditionally consumed in whole form as a tea or powder, modern scientific exploration has led to the refinement of Reishi into potent extracts, which offer more targeted benefits.

Typically, Reishi may containing various compounds such as glycoproteins, polysaccharides, triterpenoids, meroterpenoids, sesquiterpenoids, steroids, alkaloids, benzopyran derivatives, and benzoic acid derivatives, and minerals such as potassium, calcium, phosphorus, magnesium, selenium, iron and zinc. Of these, the most important constituents of Reishi for human health are believed to be polysaccharides and triterpenes. Extracts containing high amounts of polysaccharides, in particular, are highly valued for their concentrated bioactive components, providing an advantage over using the whole mushroom.

Polysaccharides, especially beta-glucans, are among the most important compounds found in Reishi mushrooms. Beta-glucans are complex carbohydrates that have attracted significant scientific interest due to their potential ability to support immune system function (EFSA ID 3764)*.

*The statements in this section have not been evaluated by the FDA or EFSA, but they are under review at EFSA.