Adaptogens

Agaricus subrufescens, whose common names include Agaricus blazei, almond mushroom and mushroom of the sun, is a species of mushroom native to the Brazilian Amazon. Due to its alleged healing properties, the mushroom is known there as “Cogumelo de Deus,” or God's mushroom. Today, the majority of Agaricus subrufescens is cultivated in Asia. Scientific studies have revealed high concentrations of long-chain polysaccharides in this species, making it a promising addition to the range of edible functional mushrooms.

Ashwagandha (Withania somnifera), also known as sleeping berry or Indian ginseng, is native to the arid regions of India. The root, containing withanolides, has been used for over 1000 years.

Astragalus membranaceus (tragacanth, milkvetch root) is one of the 10 most important plants in Chinese tradition and is rich in many valuable phytochemicals. Astragaloside IV, which can only be found in the astragalus root, is the subject of many current scientific studies.

Brahmi (Bacopa monnieri; water hyssop) has been used in traditional Indian herbalism for around 3000 years. It contains bacosides A and B, which are saponins and contribute to its unique effects.

Cordyceps originally grew in the highlands of Tibet at elevations of over 3000m above sea level. The mushroom was discovered by yak herders, who noticed extraordinary vitality and resistance in the animals that ate it while grazing. Since then, for almost 1500 years, cordyceps has been used in traditional Chinese medicine for strengthening the body.

Ginseng is a powerful root that has been used in its native regions of China, Korea, Siberia and North America for at least 4000 years. In addition to genuine red and white Panax ginseng, there are other well-known species, such as Siberian and American ginseng.

Turmeric is one of the most well-researched plants due to its wide spectrum of valuable phytonutrients; perhaps the best known among these are curcuminoids, turmerosaccharides and essential oils. To preserve the natural synergy between these ingredients, we combine our premium turmeric extract with turmeric powder.

L-theanine is a glutamine-like amino acid found almost exclusively in the green tea plant (Camellia sinensis). Our L-theanine is extracted from green tea leaves and has a 98% theanine content. It offers the highest bioavailability thanks to the presence of both isoforms, D-theanine and L-theanine (78%). 100% from green tea leaves, vegan, no additives.

Premium milk thistle extract with high-dose silymarin, from pesticide-free cultivation. Laboratory tested silymarin concentration of 80% (32% silibinin), pure and free from residues. Vegan, no additives.

Reishi (Ganoderma lucidum), or lingzhi in China, meaning mushroom of immortality, has been used as a functional mushroom in China for thousands of years.

Premium Rhodiola rosea extract contains the unique herbal active ingredients rosavins and salidroside and is traditionally one of the most important vital substance plants in Russia.

The small, reddish berries of the schisandra plant have been used traditionally in East Asia for over 2000 years for their strengthening properties. The berries contain vitamin C and E as well as calcium, magnesium, zinc and iron. They also contain numerous polyphenols and the lignans unique to the plant such as Schisandrin B.

Tulsi (Ocimum tenuiflorum; Ocimum sanctum; holy basil) is one of the most well-known herbs in Indian botany and is revered as a sacred plant in India due to its diverse range of effects. The plant contains high concentrations of potent ingredients including tannins, essential oils, polysaccharides, terpenoids and flavonoids.

Mushroom coffees, turmeric lattes and moon lattes have been particularly popular in recent years and are a tasty alternative or supplement to coffee. They are ideal for a healthy morning or evening routine thanks to their wide range of beneficial, nutritious ingredients such as vital mushrooms, turmeric, matcha, ashwagandha and maca. The extra-fine powder is easy to stir into a plant-based milk alternative, does not clump and forms a particularly creamy texture. The harmoniously balanced bouquet of selected ingredients creates unique flavours depending on the plant milk used.