Auricularia (Judas Ear) Extract

Mushroom powder consists of the finely ground whole mushroom. A mushroom extract, on the other hand, is produced through an additional extraction process in which characteristic components are specifically extracted from the mushroom.

Extraction allows for the targeted enrichment and standardization of characteristic constituents such as polysaccharides and beta-glucans. This makes it possible to achieve reproducible levels of these characteristic constituents.

A mushroom consists of two different structures.

The fruiting bodies The spore-bearing part of the fungus is the visible part that grows above ground and produces spores. Mycel In contrast, it is a fine network of fungal threads that grows in the nutrient medium.

Depending on the mushroom species, many scientific studies have been conducted using extracts from the fruiting body. Therefore, unless explicitly stated otherwise, QIDOSHA uses only extracts from the fruiting body.

The cell wall of fungi consists mainly of chitin and beta-glucans and possesses high stability.

Within the framework of the Shellbroken process The mushroom structure is mechanically broken down to a fine degree in order to support the subsequent extraction process.

The choice of extraction method depends on the natural ingredients of the respective mushroom.

Some mushrooms contain both water-soluble and less water-soluble groups of substances, for example, certain triterpenes or sterols. This presents an opportunity for... Dual extraction with water and alcohol to.Water primarily dissolves the water-soluble polysaccharide fractions, including beta-glucans, while alcohol can unlock other characteristic ingredients.

Other fungi are specifically used as Water extract It is produced when its characteristic ingredients are predominantly water-soluble. After production, the alcohol is completely removed so that the finished extract contains no residual alcohol.

Polysaccharides form a large group of natural carbohydrates.

Beta-glucans are a defined subgroup of these polysaccharides and possess characteristic linkages within their molecular structure. Therefore, the analytically determined beta-glucan content is considered an important quality marker for many mushroom extracts.

Beta-glucans are found in both mushrooms and grains, but differ in their chemical structure.

Mushrooms contain predominantly Beta-1,3- and Beta-1,6-D-glucans, while oats and barley mainly Beta-1,3- and Beta-1,4-D-glucans The term "beta-glucan" therefore does not describe a single compound, but a group of structurally different molecules.

Mushrooms are natural products. Growth conditions, harvest time, as well as drying and processing can lead to slight variations in the color, odor, or flow properties of the extract. These natural fluctuations do not affect the analytically verified levels of polysaccharides or beta-glucans.

Yes. The capsules can easily be opened and stirred into yogurt, smoothies, or other foods. For hot dishes, it's recommended to add the extract after cooking.

Our mushroom extracts are bottled in light-protective amber glass. Glass is tasteless, free of plasticizers, and can be recycled almost indefinitely. At the same time, the amber glass protects the contents from light and contributes to gentle storage.

The quality of a mushroom extract depends on numerous factors – from the mushroom species and part used to the extraction method, standardization, and laboratory analyses. QIDOSHA therefore relies on standardized mushroom extracts, transparent declarations, and independent laboratory testing of every batch.