All of our liquid extracts are:
- Non GMO
- Vegan friendly
- Gluten free
- 60ml bottle (30 day supply – 2ml per day)
- Includes Australian wild harvested Kakadu Plum, known to have the highest concentration of vitamin C of any fruit in the world, amplifying the benefits of the mushroom
The Benefits of Turkey Tail Mushroom
The bioactive compounds within Turkey Tail mushroom are beta-glucans, mainly polysaccharopeptide (PSP) and Polysaccharide Krestin (PSK). They help to induce the production and activity of immune cells known as cytokines, which are key for cell signalling during an immune response, this in turn may help our body to more efficiently respond to infection.
PSP is not readily digestible by human intestinal enzymes, therefore it is thought to enhance the colonisation of good bacteria within the gut, potentially giving the mushroom prebiotic components.
PSK as well as an enzyme called Laccase (also produced by the mushroom) is thought to have potent antioxidant activities. [1-4]
*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.
Ingredients: Distilled Water, Alcohol, Australian Trametes versicolor. (Trametes versicolor. Mycelial Biomass, Trametes versicolor. Fruiting Body), Natural Wild Harvested Kakadu Plum
Directions: Add one serving of Turkey Tail liquid extract to your coffee, tea, smoothie or water. You can also drop it under your tongue and hold it there for 60 seconds then swallow.
Serving size: 2ml
Storage: Store in a cool, dry place
Mushroom Research Yu, Z.-T., Liu, B., Mukherjee, P. and Newburg, D.S. (2013). Trametes versicolor Extract Modifies Human Fecal Microbiota Composition In vitro. Plant Foods for Human Nutrition, 68(2), pp.107–112.  Saarela, M., Lähteenmäki, L., Crittenden, R., Salminen, S. and Mattila-Sandholm, T. (2002). Gut bacteria and health foods—the European perspective. International Journal of Food Microbiology, 78(1–2), pp.99–117.  Rop, O., Mlcek, J. and Jurikova, T. (2009). Beta-glucans in higher fungi and their health effects. Nutrition Reviews, 67(11), pp.624–631.  Dodor, D.E., Hwang, H.-M. and Ekunwe, S.I.. (2004). Oxidation of anthracene by immobilized laccase from Trametes versicolor. Enzyme and Microbial Technology, 35(2–3), pp.210–217.