Shiitake mushrooms rank second in the global mushroom market based on consumer demand for a simple reason; it is prized for its rich, savory taste while also having diverse health benefits. How often can you consume something delicious while it also being highly medicinal for you? 

While there is documented evidence of Shiitake cultivation and its medicinal use as early as 1100 AD during the Sung Dynasty in China, cultivation of this mushroom may have begun long before this time. Today, China is by far the world's largest producer of Shiitake mushrooms, supplying 80-90% of all those commercially sold. As a fungus native to East Asia, and particularly in the more tropical regions, it's not surprising to find it appearing as a popular food in many East Asian countries. 

Mógū Shiitake is cultivated on Organic hardwood sawdust and oat bran substrates, growing brown with convex caps and pale white gills. Once harvested and dried, the organic raw materials are transported to our FDA and USDA certified Extraction Facility where our high-concentration extracts are produced.

Consumption of Shiitake extracts have shown to enhance the immune response within the digestive tract, within the bloodstream, and transferable in whole body metabolism involving a variety of different body systems; containing active anti-cancer (tumor-inhibiting) compounds, a rich source of the essential copper mineral and unique polysaccharide lentinan providing anti-oxidant and anti-inflammatory benefits. Shiitake also demonstrates activities against microbes providing anti-viral, anti-bacterial and anti-fungal benefits (against a wide range of harmful mold, yeasts, and fungi), and last but not least, assist in weight loss and improved body composition.

Medicinal Properties of Shiitake