What is AHCC®?
is a functional food made from the hybridized mycelia of Shiitake mushrooms.
It was developed by Professor Toshihiko Okamoto, Department of Pharmacology, Tokyo University in conjunction with Amino Up Chemical Co. Ltd. of Sapporo, Japan in 1989.
Polysaccharides comprise 40% of the composition of AHCC®
. These include beta-glucan (β-glucan) and acetylated α-glucan. Acetylated α-glucan, produced by culturing the mushroom mycelia, is unique to AHCC®
. Glucans are polysaccharides, which are known to have immune stimulating effects.* The low molecular weight of the acetylated α -glucan (around 5,000 daltons) is easily absorbed into the system compared to the higher molecular weight of β-glucan.
is supported by over 20 human clinical studies, 90 or more papers published in PubMed-indexed journals and by more than 100 pre-clinical and in vitro studies. Research on AHCC®
has been conducted at some of the finest research institutions in the world, including highly regarded Ivy League universities such as Harvard University and Yale University.
AHCC® Production Facility
is manufactured through a patented, extended liquid culturing process that makes its active components different from other mushroom extract products.
is manufactured by culturing the mycelia of basidiomycetes (mushroom root threads) for a period of 45~60 days in a large holding tank.
Several types of mycelia are initially cultured to form a colony (a mass of mycelia). After the culture is completed, the product is subjected to enzyme reaction, sterilization, concentration and freeze drying.