What is MAK® Composed of?

Nutrient-rich extract from the cultured solid medium of Ganoderma lucidum

“MAK” is the extract from the cultured solid medium of mannentake (Ganoderma lucidum), which has been valued as a “Jo” (meaning superior) on Kampo medicine category or Shen [meaning God with Chinese] tonic at China since ancient times. MAK is produced by basically the same method of MAK (the extract from the cultured solid medium of Ganoderma lucidum). All ingredients of MAK are produced by the power of nature, because these nutritions were obtained from metabolic productions by the digestion of plant cell walls with its own enzymes from mycelia and from the degradation products by autolysis of mycelia, during on the growth of mannentake mycelia on the solid medium consisting of bagasse (fibers after collecting sugar from sugarcane) and rice bran.  
MAK has the ability of protective effect against encephalopathy, inhibition of blood pressure elevation, inhibition of blood sugar elevation, antioxidation, immunopotentiation and antiviral action, etc.

What kind of Reishi are used for MAK production? 

MAK is manufactured from a solid culture of Reishi mycelium, bagasse, and rice bran. Many people consider mushrooms as a different kind of plant to grow in the forest. However, Reishi are not part of the plant or animal kingdom, but belong to their own group, the kingdom of fungi. Furthermore, the part we eat normally, the umbrella-shaped fruit body, is only the part of the Reishi used for regeneration. Most of the fungi are found in the soil, wood, or what it is used to grow. Roots are called mycelia. The “roots” of these mycelia are part of the Reishi cultured in the solid culture process and eventually converted to MAK.

The ability of MAK

The bioactive components of MAK

MAK has 2 types of bioactive components, polysaccharides (xylose-containing heteroglycans) and water-soluble lignin. The unique characteristic of MAK is that it contains water-soluble lignin, which is not contained other common Reishi products. Lignin is present in the cell walls of plants and is not soluble in water because of high-molecular-weight. Lignin is difficult to digest even if humans eat. However, Lignin has become soluble in water through degradation by specific enzymes produced from Reishi mycelia in the process of cultivating Reishi mycelia on solid medium. This water-soluble lignin has immunoregulative, antiviral and antioxidative activities.