Reishi

Figure 1. The Reishi mushroom (or Ganoderma lucidum).

The Reishi mushroom or Ganoderma lucidum is a polypore fungus belonging to the genus Ganoderma. It is also known as Lingzhi and grows in various hot and humid locations in Asia. The Reishi mushroom has a reddish-brown kidney-shaped cap with bands and peripherally inserted stems to give it a distinct fan-like appearance. When fresh, the Reishi mushroom is soft, cork-like, and flat.

The Reishi mushroom is traditionally used in Chinese medicine. The Reishi mushroom is sliced or pounded, added to boiling water, and left to simmer. This results in a bitter tasting liquid that is dark in colour.

Today, the Reishi mushroom is used as a supplement which may provide health benefits. The phytochemicals inside the Reishi mushroom such as triterpenoids (similar in molecular structure to steroid hormones), polysaccharides (such as Beta-Glucan), and peptidoglycans. In addition, the Reishi mushroom contains Phytosterols such as ganoderol, ganoderenic acid, ganoderiol, ganodermanontriol, lucidadiol, and ganodermadiol, which may help to reduce LDL levels in the human body.

Reishi is commonly promoted as a supplement to help with boosting the immune system, reducing the risk of certain cancers, fighting fatigue and depression, providing cardioprotective benefits, and lowering oxidative stress.