They contain a high concentration of vitamin E, flavonoids, linoleic acid and polyphenols. Their consumption reduces the risk of vascular and heart diseases.
They have a sweet and bitter taste and a warm nature. They influence the activity of the spleen, liver and heart.
Characteristics and effects of mushrooms according to traditional Chinese medicine
Description of herbal blends, effects according to Chinese medicine and main usage
Dietary recommendations including individual foods for specific patterns
Characteristics and effects of herbs according to traditional Chinese medicine
Characteristics of food and its influence on individual organs
Classification of herbs and mushrooms by individual diseases
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