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Fermented Mushrooms

Mushrooms


Extraordinary, innovative development of mushroom fermentation via a patented technology!

  • Fermented mushrooms, purer than the usual mushroom preparations
  • Growth of mycelium in a sterilized liquid culture medium.
  • No heavy metal pollution
  • No pesticides - No fungicides
  • No chemical additives
  • No extraction with solvents
  • Sustainable production process and environmentally friendly

Why choose fermented mushrooms?

  • Contain the most effective beta glucans
  • No risk of contamination (both microbiological and chemical)
  • Strong resemblance to the wild variety through reliable strain identification
  • High content of secondary metabolites or active substances
  • 100% pure polysaccharides and beta-glucans from the mycelium and extracellular secretion in the fermentation broth
  • Additional active substances that only arise through the submerged fermentation technique!

Why are these beta glucans so effective?

They are branched beta-glucans (β-1,3 - β-1,6 glucans) that are more biologically active due to their specific configuration.

Contains the triple helix structure, identical to that of the natural mushroom (not damaged by heat or solvents), and necessary for a powerful effect!

The beta-glucans from the mycelium are water-soluble and very easily absorbed, making them more bioavailable. They are processed into powder by freeze drying.

Also contain high molecular weight extracellular beta-glucans obtained by low temperature membrane filtration and lyophilization. These undamaged beta-glucans have as powerful an effect as in nature.

No contamination with other polysaccharides

  • No functionless starch derivatives, maltodextrin, cyclodextrin, modified starch or other thickeners as additives
  • No traces of starch or grains from the culture matrix or substrate.
  • No addition of polysaccharides afterwards.

The advantages of mushrooms that have been subject to the unique fermentation process of Pure Fermented Botanicals:

Contain the most effective beta-glucans because of:

  1.   Retention of the triple helix structure
  2.   Very easily absorbed by water solubility
  3.   Presence of high molecular weight extracellular beta-glucans
  4.   Specific branching (β-1,3 - β-1,6 glucans) that are more biologically active

  • Strong resemblance to the wild variety through reliable strain identification
  • 100% pure polysaccharides and beta-glucans from the mycelium and extracellular secretion in the fermentation broth
  • No risk of contamination (both microbiological and chemical)
  • Additional active substances that only arise through the immersed fermentation technique such as eg N6 - (2 Hydroxyethyl) adenosine (HEA) in fermented Cordyceps sinensis, Erinacin A in fermented Hericium erinaceus and Ganoderic acid B in fermented Ganoderma lucidum.
  • 100% pure powder → no heavy metal contamination - no pesticides / fungicides - no chemical additives - no extraction with solvents destroying triple helix structure
  • Sustainable production process and environmentally friendly
  • No functionless starch derivatives, maltodextrin, cyclodextrin, modified starch or other thickeners as additives
  • No traces of starch or grains from the culture matrix or substrate.
  • No addition of polysaccharides afterwards.

The common mushroom powders:

  • Do not contain triple helix beta-glucans
  • Do not contain high molecular weight extracellular beta-glucans
  • Usually do not have a strong resemblance to the wild variety
  • Often also contain beta-glucans and polysaccharides from the substrate and therefore not from the mushrooms
  • Risk of contamination
  • Usually contain heavy metals, pesticides / fungicides, chemical additives
  • Are usually not subject to a sustainable production process and are therefore not environmentally friendly
  • Do not contain any new active substances created by the fermentation process
  • No sustainable production process and therefore not environmentally friendly
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