Caterpillar fungus, yartsa gunbu (Tibetan), dong chong xia cao (Chinese)
Active Ingredients: cordycepin (3′deoxyadenosine), adenosine, ergosterol, mannitol, lysine, glutamic acid, proline and threonine
Taste: Cordyceps sinensis has a savory umami-quality and a deep earthy-nutty flavor. It is suitable for prepared meals, soups and broths as a quality functional ingredient.
Top Benefits Include:
What the Active Ingredients Do: The ingredients in Cordyceps Sinensis are linked to an increase in the body’s production of the molecule adenosine triphosphate (ATP), which is essential for delivering energy to the muscles. This may improve the way the body uses oxygen, especially during exercise
History: Cordyceps sinensis mushrooms have been used for thousands of years in Chinese and Tibetan medicine. They increase oxygenation to sustain energy and support recovery. International interest in the benefits of Cordyceps increased in 1993 when several Chinese runners smashed various world records and attributed their success to eating Cordyceps mushrooms.