Turkey Tail (Trametes versicolor) is native to Europe, Asia and North America. Turkey Tails have long been used to support immune health, in Traditional Chinese Medicine as well as Native American herbalism.* Turkey Tail grows naturally in many types of forests, although it is primarily found throughout mixed hardwood deciduous forests. This mushroom is abundant and edible, but it’s not particularly delicious or palatable. (They can be quite tough.) It is often found growing in clusters on fallen branches and logs throughout the forest floor. A mushroom goes through many stages during its life cycle, just like any plant or animal. Each part of a mushroom has unique attributes that support wellness and serve a different purpose for the organism, but it’s the fruiting bodies that receive the most attention and are the most familiar. Fruiting bodies emerge from the substrate on which they grow — such as trees or fallen logs — to become the part of the mushroom we recognize. They’re the above-ground part that we can see when we walk through the woods, and they’re also what have been traditionally foraged and consumed, in food and supplements.
The fruiting bodies of this mushroom contain polysaccharides, specifically a type called beta-glucans, which have been studied to support immune health and overall wellness, as well as normal, healthy cell growth and turnover.* The fruiting body extracts we use contain these polysaccharides, without unnecessary fillers or starches. Turkey Tails are the most widely researched mushroom, and numerous strains have been investigated, analyzed and chosen for their production of beta-glucans. They help support a healthy inflammatory response as well as normal cell growth and turnover; Turkey Tails also support immune health and the liver.
Beta (1>3),(1>6)-glucans; protein-bound polysaccharides. polysaccharide peptide (PSP) and polysaccharide krestin (PSK)
1.) Yeung JH and Or PM. Polysaccharide peptides from Coriolus versicolor competitively inhibit tolbutamide 4-hydroxylation in specific human CYP2C9 isoform and pooled human liver microsomes. Phytomedicine 2011;18(13):1170-5. 2.) Arora, David. Mushrooms Demystified. Ten Speed Press, NY. 1986. 3.) Ng TB. A review of research on the protein-bound polysaccharide (polysaccharopeptide, PSP) from the mushroom Coriolus versicolor (Basidiomycetes: Polyporaceae). Gen Pharmacol 1998;30:1-4. 4.) Barros AB, Ferrão J, Fernandes T. A safety assessment of Coriolus versicolor biomass as a food supplement. Food Nutr Res 2016;60:29953.
Not for use in during pregnancy or lactation. If you have a medical condition or take pharmaceutical drugs please consult your doctor prior to use.
This information in our Herbal Reference Guide is intended only as a general reference for further exploration, and is not a replacement for professional health advice. This content does not provide dosage information, format recommendations, toxicity levels, or possible interactions with prescription drugs. Accordingly, this information should be used only under the direct supervision of a qualified health practitioner.
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The dried fruit of Black Pepper (Piper nigrum) has long been used as a culinary spice and as a traditional medicine, and today it is ubiquitous in most cuisines. Black Pepper is made from the plant’s unripened green drupes (stone fruit), which are called “peppercorns.” They are briefly boiled and dried or cooked. Native to southern and southeast Asia, Black Pepper’s use in Indian cooking dates to the first century BC, and it became popular across Europe during the Roman Empire. In ancient Greece, it was so valued that it was used as currency. The active constituent called Piperine is what gives Black Pepper its pungency.