Agaricus extract

Origin, names and history

The mushroom became known through the area around Piedade in the Brazilian state of São Paulo. In the 1960s, the species attracted interest from Japanese researchers and growers; its Japanese name Himematsutake became internationally known.

Our Agaricus is known as Agaricus blazei. You may also encounter this species under the names Agaricus brasiliensis and, in modern taxonomy, generally Agaricus subrufescens. Other common names include Royal Sun Agaricus, almond mushroom and, in Brazil, cogumelo do sol.

This species grows in organically rich soil in a warm climate. The fruiting bodies have a pale stem and a beige to light-brown cap that is often scaly.

Cultivation and raw materials used

To cultivate our Agaricus, we use a blended substrate of organic straw, natural fertilizers, wheat bran, ground organic corn, gypsum and chalk. This serves solely as a growing medium for the mushroom and is not added to the capsules as an ingredient.

For our extract, we use only the fruiting body, without ground-up grain substrate or mycelium powder. The origin and composition of the raw material are important quality characteristics; the relevant specifications and analyses determine the exact values for a production batch.

Constituent profile

The fruiting body contains various carbohydrates and polysaccharides, including alpha- and beta-glucans. Researchers also study proteins, amino acids, dietary fiber, ergosterol, minerals and other mushroom-specific compounds present in the species.

Our standardization of at least 30% refers to total polysaccharides, not 30% beta-glucans. Determining the beta-glucan content requires a separate laboratory analysis. Furthermore, the final composition of a hot-water extract depends on which substances are released and retained during processing.

Extraction and standardization

In hot-water extraction, mushroom material is treated with water to release water-soluble constituents. The extract is then concentrated and dried into powder so it can be packaged in capsules.

The raw material undergoes a fermentation stage followed by hot-water extraction. Exact processing conditions may vary between production runs. We specify at least 30% total polysaccharides and an average content of approximately 33–34%; the exact percentage for each production batch is determined by appropriate analysis.