AndoSanTM: An Optimal Biological Response Modifier and Health Promoting Ingredient Prepared from Agaricus blazei Mushroom

Geir Hetland, MD, PhD
Dept of Cellular Therapy, Oslo University Hospital, Oslo, Norway

Rafal Biedron, PhD
Jagiellonian University Medical College, Cracow, Poland

Aleksander Hetland, MBA
Club Wolverine Elite Swim Team, Ann Arbor, MI, USA

Vladimir Badmaev, MD
Badmaev Natural Drug Foundation, NJ, USA

Series: Food Science and Technology

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Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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From the very beginning of our civilization, man has used mushrooms to produce fermented foods and medicines. In ancient Egypt and Rome, fermentation was considered a gift from the gods. Also Asians have attributed curative properties from mushrooms; there are Chinese texts from around 500 BC, reporting the general medicinal and anti-cancer properties of Ganoderma extracts, which have been passed from generation to generation. This book focuses on several topics that include the botany, the chemistry, the pharmacology and toxicology of the Agaricus blazei mushroom. (Imprint: Nova)

Preface

I. Introduction

II. Botany

III. Chemistry

IV. Processing of the Raw Material

V. Pharmacology, Preclinical and Clinical Activities

VI. Toxicology and Safety

Index

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