Reishi
Common names:
Ling chih, Ling zhi
Botanical name:
Ganoderma lucidum
Reishi mushrooms grow wild on
decaying logs and tree stumps in the coastal provinces of China. The
fruiting body of the mushroom is employed medicinally. Reishi grows in six
different colors, but the red variety is most commonly used and
commercially cultivated in North America, China, Taiwan, Japan, and
Korea.
Historical or traditional
use
Reishi has been used in
Traditional Chinese Medicine for at least 2,000 years. The Chinese name
ling zhi translates as the “herb of spiritual potency” and was
highly prized as an elixir of immortality. Its Traditional Chinese
Medicine indications include treatment of general fatigue and weakness,
asthma, insomnia, and cough.
Active
constituents
Reishi contains several major
constituents, including sterols, coumarin, mannitol, polysaccharides, and
triterpenoids called ganoderic acids. Ganoderic acids may lower blood
pressure as well as decrease LDL (“bad”) cholesterol. These specific
triterpenoids also help reduce blood platelets from sticking together—an
important factor in lowering the risk for coronary artery disease. While
human research has been reported that demonstrates some efficacy for the
herb in treating altitude sickness and chronic hepatitis B, these uses
still need to be confirmed in well-designed human trials. Animal studies
and some very preliminary trials in humans suggest reishi may have some
beneficial action in people with diabetes mellitus and cancer. Two
controlled clinical trials have investigated the effects of reishi on high
blood pressure in humans and both found it could lower blood pressure
significantly compared to a placebo or controls. The people with
hypertension in the second study had previously not responded to
medications, though these were continued during the
study.
How much is usually
taken?
Reishi can be taken
either as 1.5–9 grams per day of the crude dried mushroom, 1–1.5 grams per
day in powdered form, 1 ml per day of tincture, or as a
tea. |