Parts used and where grown
AHCC™ is a newly developed “functional food” made through the hybridization of several kinds of mushrooms belonging to the Basidiomycetes family, including shiitake (Lentinula edodes), cultured in a liquid medium. The mushroom's sources and details of methods of preparation have not been fully disclosed.
AHCC has been used in connection with the following conditions (refer to the individual health concern for complete information):
| Science Rating | Health Concerns |
|---|---|
 | Cancer |
 Reliable and relatively consistent scientific data showing a substantial health benefit. Contradictory, insufficient, or preliminary studies suggesting a health benefit or minimal health benefit. For an herb, supported by traditional use but minimal or no scientific evidence. For a supplement, little scientific support and/or minimal health benefit. | |
Historical or traditional use (may or may not be supported by scientific studies)
AHCC was not used in traditional medicine. The mushrooms of the type from which AHCC is made were historically used as tonics and for chronic infections, anemia, and a variety of other conditions.1
Active constituents
AHCC consists of polysaccharides, particularly low molecular weight alpha-1,3-glucans, amino acids, and minerals.
Are there any side effects or interactions?
In the studies in which AHCC was given to people with cancer, no side effects or drug interactions were observed. However, thorough studies establishing its safety have not been conducted. There are no reports that AHCC is contraindicated in any condition. Use in pregnancy and lactation have not been studied.
References
1. Hobbs CR. Medicinal Mushrooms: An exploration of tradition, healing & culture, 3rd ed. Santa Cruz, CA: Botanica Press, 1995.
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2006-09-07
