FIRST: more than polisaccharides.
Mushrooms contain almost all essential amino acids, high digestible proteins, alpha and beta glucans useful to support the immune system and are a source of valuable trace elements for the body. They are also good nutrients for intestinal probiotic bacteria. As a result, both the innate and adaptive immune response can be modulated by beta-glucans.

SECOND: more than beta-glucans.
Triterpenes, erinacins and erycenones are some of the less known but biologically active compounds present in fungi with specific actions not carried out by beta-glucans or polysaccharides in general. The anti-inflammatory action of Ganoderma, for example, is due to the presence of triterpenes; being sure of their presence is fundamental for a secure effect.

THIRD: more than water extraction.
Since not all active compounds are water-soluble, we use raw materials that result from different types of extraction. Selective conditions and quality procedures suitably conducted allow you to concentrate and conserve the desired compounds better. Most of the Ganoderma triterpenes, for example, or the Hericium erinacins are not soluble in water.

Mushrooms have incredible characteristics that allow a varied use, both for curative use and for a food use that allows to combine taste and healing skills.

For food use, dried mushrooms are very interesting because consist of:
• Proteins (about 20-25%),
• fat (about 2-3%),
• Carbohydrates (about 70%)
• and minerals such as P, K, Ca, Fe, Mg, Cu, Zn, Si and others (0.8-1.2%).

The content in essential amino acids is very high and this gives both a high biological value (about 80%) to the protein contained and a high digestibility (90%). The fat content is predominantly made from linoleic acid and oleic acid, as well as from other fatty acids, sterols and phospholipids.