Antrodia aka Taiwanofungus camphoratus
Antrodia, also known as Taiwanofungus, is one of the most potent but least known about functional mushrooms in existence. This striking fungus is found only in Taiwan, where it grows naturally on the inner heartwood of the endangered stout camphor tree (Cinnamomum kanehirai). Known locally as Niu-chang-chih and also called Antrodia cinnamomea or the Stout Camphor Mushroom, it has been used in traditional Taiwanese medicine for generations and today commands worldwide interest as a premium functional mushroom.
Once so rare it rivaled truffles as the most expensive mushroom on Earth, Antrodia is now cultivated under controlled conditions to meet demand. Researchers are studying its bioactive compounds—especially triterpenoids and polysaccharides—for their potential benefits to liver health, immune support, and metabolic balance. Because wild Antrodia is legally protected in Taiwan, only cultivated products are permitted for sale.
Whether you’re a practitioner looking for evidence-based information or a wellness enthusiast curious about emerging functional mushrooms, Antrodia offers a fascinating blend of cultural heritage, ecological uniqueness, and promising research.
How Does It Work?
Taiwanofungus contains a diverse array of bioactive compounds that contribute to its various health benefits. These compounds work synergistically to support the body’s natural defenses and promote overall well-being. It is most valued for its anti-cancer properties, aswell as its ability to help protect the liver.The mechanisms of action include:
-Immunomodulation: Taiwanofungus can enhance the immune system by stimulating the activity of various immune cells, such as natural killer (NK) cells, T cells, and macrophages.
–Anti-inflammation: The bioactive compounds in Taiwanofungus can help to reduce inflammation throughout the body, which is a key factor in many chronic diseases.
–Antioxidant activity: Taiwanofungus is a rich source of antioxidants, which protect cells from damage caused by free radicals.
-Liver protection: Taiwanofungus has been shown to protect the liver from damage caused by toxins, alcohol, and certain medications.
-Anti-cancer effects: Some studies suggest that Taiwanofungus may have anti-cancer properties, but more research is needed in this area.
Beta-Glucans
These complex carbohydrates have immunomodulatory, anti-inflammatory, and antioxidant properties. While all mushrooms contain beta-glcuans, those in Taiwanofungus are particularly potent.
Triterpenoids
Taiwanofungus is rich in triterpenoids which have anti-inflammatory, liver-protective, and anti-cancer effects. The most well known triterpenoids isolated from Taiwanofungus include antcin A, B, C.
Antroquinonol
Antroquinonol (ANQ) is a ubiquinone derivative that is unique to Taiwanofungus. It has been shown to have many health benefits, but has been primarily studied in cancer research.
Other Bioactive Compounds
Phenolic Compounds: Powerful antioxidants that protect cells and may reduce the risk of chronic diseases.
Ergosterol: A precursor to vitamin D2, supporting bone health and immune function.
Adenosines: May improve blood circulation, heart function, and cellular energy production.
Clinical Trials
Numerous studies have investigated the potential health benefits of Taiwanofungus. While most of the research has been conducted in vitro or in animal models, there is growing clinical evidence to support its traditional uses. Some of the key findings include:
Improved liver health: Clinical trials have shown that Taiwanofungus can improve liver function in people with nonalcoholic steatohepatitis (NASH) and chronic hepatitis C.
Reduced blood pressure: Taiwanofungus has been shown to lower blood pressure in people with mild hypertension.
Improved sleep quality: A study found that Taiwanofungus improved sleep quality in people with advanced cancer.
Reduced cholesterol: Some evidence suggests that Taiwanofungus may help to lower cholesterol levels.
Note that a large majority of products utilized today are derived from mycelium. This is either cultivated via liquid or solid state fermentation (myceliated grains).