Many Mushrooms Effectively Support Immunity

Mushrooms have been used for centuries to support health on many levels, in particular immune health. The immunomodulatory effects of mushrooms are due, in part, to the potent polysaccharides they contain known as beta glucans. In addition, mushrooms are comprised of antioxidant nutrients, as well as protein, phenolic and indolic compounds.

Several mushrooms have been the focus of attention for many researchers over the years. These include cordyceps (Cordyceps sinensis), chaga (Inonotus obliquus), Lion’s mane (Hericium erinaceus), maitake (Grifola frondosa), reishi (Ganoderma lucidum), shiitake (Lentinus edodes), and turkey tail (Trametes versicolor).

Many of the studies involving these mushrooms demonstrate that they positively support immunity, as well as a healthy inflammatory response. The research demonstrates that these mushrooms may stimulate cytokine production, as well as T-cell and natural killer cell function. The compounds found in mushrooms have also been shown to support the development and activity of lymphocytes and macrophages.

A 2018 review describes the molecular influence that mushrooms have on PI3K/AKT, Wnt-CTNNB1, and NF-κB signaling pathways. “Some of the mushroom compounds target a single node of a signaling pathway and some have multiple targets in the same and/or different signaling pathway,” explain the authors.

According to a 2017 review published in the International Journal of Medicinal Mushrooms, mushrooms contain numerous bioactive polysaccharides or polysaccharide-protein complexes that have been shown to influence innate and cell-mediated immune responses. The author reports that “More than 600 studies have been conducted worldwide, and numerous human clinical trials on MMs [medicinal mushrooms] have been published.”

Immune-supporting mushroom extracts are available as single ingredients or as part of comprehensive immune system formulations. When it comes to immune support, mushrooms are an essential component.


Selected References:

Ayeka PA. Evidence-Based Complementary and Alternative Medicine. 2018;2018.

Bashir K, Choi JS. International Journal of Molecular Science. 2017;18(9):1906.

Blagodatski A, Yatsunskaya M, Mikhailova V, et al. Oncotarget. 2018;9(49):29259-29274.

Dai X, Stanilka JM, Rowe CA, et al. Journal of the American College of Nutrition, 2015;1.

Guggenheim AG, Wright KM, Zwickey HL. Integrative Medicine: A Clinician’s Journal. 2014;13(1):32-44.

Joseph TP, Chanda W, Padhiar AA, et al. Integrative Cancer Therapies. 2018;17(2):200-209.

Muszynska B, Grzywacz-Kisielewska A, Kala K, Gdula-Argasinska J. Food Chemistry. 2018;243:373-381.

Wasser SP. International Journal of Medicinal Mushrooms. 2017;19(4):279-317.



It’s Time to Boost Your Immune System!

It’s that time of year again, where the wind is blowing, the leaves are changing color and dropping, and the nights are getting colder.  Many people are catching colds and their allergies are flaring up, so it’s a great time to build up your immune system for the fall and coming winter, and we’ve got all you need here at Chamomille Natural Foods!  From fire cider, elderberry syrup, and Manuka honey, to mushroom based immune building supplements and wellness formulas, we’ve got all you need to strengthen your immune system for the months ahead.

Natural Solutions for Healthy Living Presentation, Thursday, June 22nd, 6:30-7:15pm


Do you, or someone you know frequently suffer from: Stress?  No-to-low energy?  Headaches?  Poor Sleep?  Frequent Aches & Pains?  Moodiness?  Poor digestion?  Lack of focus?  Prone to colds and/or flu?

Join Essential Oil Educator & Registered Dietitian, Emily Solimine, for this fun & informative, hand-on workshop.  We’ll explore ways to minimize your symptoms by addressing the root cause using Natural & Effective Plant-Based approaches safe for the ENTIRE family!

All who attend will receive a FREE gift & be entered in our Grand Prize Raffle!

Thursday, June 22nd, from 6:30pm-7:15pm, at Chamomille Natural Foods, 58 Newtown Rd, Danbury, CT 06810.

Can’t attend, but would love to know more?

Call Emily for your free consultation @ 203-885-3918

Coffee Reduces Mortality Risk from Liver Cirrhosis

Nutrition Industry Executive Magazine, May 2014.

New research reveals that consuming two or more cups of coffee each day  reduces the risk of death from liver cirrhosis by 66 percent, specifically cirrhosis caused by non-viral hepatitis.  Findings in the journal Hepatology show that tea, fruit juice and soft drink consumption are not linked to cirrhosis mortality risk.  As with previous studies heavy alcohol use was found to increase risk of death from cirrhosis.

“Prior evidence suggests that coffee may reduce liver damage in patients with chronic liver disease,” said lead researcher, Dr. Woon-Puay Koh with Duke-NUS Graduate Medical School Singapore and the National University of Singapore.  “Our study examined the effects of consuming coffee, alcohol, black tea, green tea and soft drinks on risk of mortality from cirrhosis.”

This prospective population-based study, known as The Singapore Chinese Health Study, recruited 63,275 Chinese subjects between the ages of 45 and 74 living in Singapore.  Participants provided information on diet, lifestyle choices, and medical history during in-person interviews conducted between 1993 and 1998.  Patients were followed for an average of nearly 15 years, during which time there were 14,928 deaths (24 percent); 114 of them died from liver cirrhosis.  The mean age of death was 67 years.

Findings indicate that those who drank at least 20 g of ethanol daily had a greater risk of cirrhosis mortality compared to non-drinker.  In contrast, coffee intake was associated with a lower risk of death from cirrhosis, specifically for non-viral hepatitis related cirrhosis.  Non-alcoholic fatty liver disease (NAFLD) a chronic liver disease related to the metabolic syndrome and more sedentary affluent lifestyle, likely predominates among the non-viral hepatitis related cirrhosis group.  In fact, subjects who drank two or more cups per day had a 66 percent reduction in mortality risk, compared to non-daily coffee drinkers.  However, coffee intake was not associated with viral hepatitis B related cirrhosis mortality.

“Our study is the first to demonstrate a difference between the effects of coffee on non-viral and viral hepatitis related cirrhosis mortality,” said Koh.  “This finding resolves the seemingly conflicting results on the effect of coffee in Western-and Asian-based studies of death from liver cirrhosis.  Our finding suggests that while the benefit of coffee may be less apparent in the Asian population where chronic viral hepatitis B predominates currently, this is expected to change as the incidence of non-viral hepatitis related cirrhosis is expected to increase in these regions, accompanying the increasing affluence and westernizing lifestyles amongst their younger populations.”  For more information, visit