| Customization: | Available |
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| Certification: | ISO, FDA, Hahal, Food Manufacturing License, Business Licens |
| Assay Method: | HPLC, UV |
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| Product Name | Agrocybe Aegerita Extract |
| Botanical Name | Agrocybe Aegerita |
| Part Used | Fruiting Body /Mycelium |
| Appearance | Brownish Yellow Powder |
| Specification | 4:1 10:1 Straight Powder 10%-50% Polysaccharide |
| Storage Period | 24 Months |
| Package | 1kg/bag 25kg/drum |
| Storage Conditions | Store in cool and dry places. Keep away from strong light and heat. |
| Description The Pioppino is described as medium-sized. It has an open, convex cap that can be almost flat, and grows from 1 to 4 inches across. Underneath there are white plates attached to the foot, which is curved. The mushroom is reddish-brown when young, turning to light brown with a white border. It has a soft cap and hard stem. The light brown colored cap sprouts from the thin white stem, with rings of the fungus membrane surrounding the stem. It grows most typically on poplars, chestnuts and other trees with large leaves. Health Benefits This fungus has not been as widely studied as other mushrooms. Like other mushrooms, the Pioppino is low in cholesterol and fat, and high in fiber, adding flavor and texture without negative impact. Like other mushrooms, it's also considered to be a good source of proteins, with all the essential amino acids. One study that looked at the Pioppino stated that as a medicinal mushroom, it should not be considered a cure for disease, but they certainly play a role in prevention, as well as suppression or remission of diseases. This evaluation went on to complete a chemical profiling, antioxidant testing and a sensory evaluation of the Pioppino mushroom. After collecting wild Pioppino mushrooms in Serbia, the study concluded that the "methanolic extract" of the Pioppino exhibited high antioxidant activity. That means it helps to eliminate free radicals that are associated with different types of disease, including cancer, cardiovascular disease and diabetes. The antioxidant activity in this study was measured using four different methods. An interesting component of this study was that it also included a sensory evaluation test, after incorporation in cream cheese. A powdered form of the mushroom was added to cream cheese, and left overnight so the flavor could absorb. Then 75 participants did a taste test, and liked the cream cheese enriched with Pioppino more in comparison to cream cheese alone. Another study retrieved the base of Pioppino fruit bodies from spent mushroom compost and refined it as a freeze-dried powder, which was then used in snack products as a partial replacement for wheat flour. The use of the MCM, or mushroom coproduct material, resulted in a reduction in the potential glycemic response, which could be of interest in the food industry to regulate glycemic response, or impact on blood sugar. It also used what would be waste material in a positive way. |
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