AHCC

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 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

AHCC consists of polysaccharides, particularly low molecular weight alpha-1,3-glucans, amino acids, and minerals.

Studies have typically administered 3 grams per day orally.

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.