The Science: Laetiporus sulphureus

Laetiporus sulphureus is an edible higher Basidiomycetes brown-rot mushroom that has been used for medicinal purposes for centuries, particularly in China, Japan, and Korea. [1] The study of the pharmacological effects of L. sulphureus bioactive substances stems from the fact that this mushroom has been used for many centuries in the traditional folk medicine of many countries. The identified pharmacological effects confirm well-known, traditional uses and also reveal new possibilities. Cytotoxic, anticancer, antimicrobial, anti-inflammatory, hypoglycemic, and antioxidant effects were observed. A number of biologically active substances found in L. sulphureus are involved in the pharmacological effects.[2] EPS also demonstrated the hypoglycemic effect in rats with single dose streptozotocin induced diabetes and caused an increased proliferation and regeneration of pancreatic islet β cells [3]

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[1] Natasa Radic, Rade Injac and Borut Strukelj. Sulphur Tuft Culinary-Medicinal Mushroom, Laetiporus sulphureus (Bull.: Fr.) Murrill (Aphyllophoromycetideae): Bioactive Compounds and Pharmaceutical Effects (Review). International Journal of Medicinal Mushrooms. Vol. 11(2):103-116. DOI: 10.1615/IntJMedMushr.v11.i2.10

[2] Patocka J (2019) Will the sulphur polypore (laetiporus sulphureus) become a new functional food?. Glob J Medical Clin Case Rep 6(1): 006-009. DOI: 10.17352/2455-5282.000068

[3] Hwang HS, Lee SH, Baek YM, Kim SW, Jeong YK, et al. (2008) Production of extracellular polysaccharides by submerged mycelial culture of Laetiporus sulphureus var. miniatus and their insulinotropic properties. Appl Microbiol Biotechnol 78: 419-429. Link: