In cooking it stands out for its almondy aroma and taste, which is why in this context it is also referred to as the ‘almond mushroom’. This species has white flesh and is slightly fibrous. The sun mushroom can be eaten like the Paris mushroom or chanterelles, and can be included in one’s diet. The Sun Mushroom has been introduced into the human diet mainly for its functional properties, in the same way that species such as Reishi or Lion’s Mane have. AbM is a superior fungus particularly rich in polysaccharides, which makes it a particularly effective natural product for functional use. As a result of this early research, consumption of this medicinal mushroom increased worldwide, with the consequent expansion of its cultivation and further scientific work to investigate its behaviour as a nutraceutical.

This relationship led many researchers to focus on the observing relevant substances with highly active therapeutic properties for various types of diseases. The most striking fact related to the discovery of this fungus is “the low rate of cancer in the populations that regularly consume it” in the mountainous regions of the southern Atlantic Forest, in the state of São Paulo (Brazil). Integrative support: studies on its activity in combination with conventional treatments and its effect on quality of life.These and other biomolecules make the Sun Mushroom the subject of continuous scientific research for its relevant role in areas of health such as: In our R&D department we also investigate the natural GABA content, which is studied for its role in the health of the intestinal microbiota and neurogenesis, and natural lovastatin, related to cardiovascular health. Agaricus blazei Murill is notable for the quantity of active biomolecules, especially of β-glucans (immunomodulatory polysaccharides) and minerals such as zinc.

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