What is Black Fungus Extract?

Black fungus extract is a nutrient-rich edible fungus, and it is also a traditional health food and export commodity in China. There are two kinds of fungus that people often eat: one is smooth, black, and the back is gray or grayish brown, called the auricularia (commonly known as wild fungus); the other is smooth, dark brown, half on both sides Transparent, called light fungus. The hairy ears are large, but the texture is thick and tough, not easy to chew, the taste is not good, and the price is low. The light wood ear is soft and fresh, smooth and refreshing, and rich in nutrients. It is a kind of artificial cultivation.

Black fungus extract is refined with wild black fungus as raw material, with black fungus polysaccharide as the main ingredient, rich in carbohydrates, gums, cephalin, cellulose, glucose, xylose, lecithin, carotene, vitamin B1, Vitamin B2, vitamin C, protein, iron, calcium, phosphorus and other nutrients can lower blood sugar, lower blood fat, anti-thrombosis, improve immunity, , anti-ulcer and anti-radiation.

Black fungus extract is a famous mountain treasure. It is edible, medicinal, and replenishing. It has been eaten on the table of ordinary Chinese people for a long time. A kind of plant gum contained in the fungus has strong adsorption power, which can concentrate the dust and impurities remaining in the human digestive system and then excrete it, thereby detoxifying and clearing the stomach.

Basic Information:

Benefits of Auricularia Auricula Extract ( Black Fungus Extract)

Black Fungus Extract has been a part of traditional Chinese medicine for centuries. The range of ailments specified for treatment is so broad and varied it is difficult to conceive of how the fungus could be effective for so many unrelated maladies.

Like many mushrooms, Auricularia species contain polysaccharides, some of which are known to be immunostimulatory and inhibitory toward cancer cells. , and cholesterol lowering effects have also been described, but these are general properties of fungal polysaccharides and there has been little work on these potential activities with respect to Auricularia. Some reputable research has indicated potential as well as anticoagulant and hypoglycemic effects.

One report notes that drinking tea made from wood ear fungus was popular for a time in Britain, but the extreme acidity of the concoction caused stomach troubles so the practice has been discontinued.

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