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Chitin - An impressive polysaccharide
January 22, 2022
Dr. Dorothee Bös et al.
Chitin is the second most abundant biopolymer in the world, which in this case means a natural, long-chain carbohydrate compound. In fungi, crustaceans and insects, chitin forms a supporting skeleton. The subunit of chitin is N-acetylglucosamine, which is a component of hyaluronic acid, has an important role in cartilage and is a possible therapeutic agent in multiple sclerosis.
Chitin can be broken down by the enzyme chitinase, which is found in the stomach and also in fruits and vegetables. Another chitin-splitting enzyme we find in our macrophages is chitotriosidase.
Chitin - effects and properties
Chitin and similar compounds are involved in the multiple effects of mushroom powder and possess numerous valuable properties, such as:
- Blood pressure lowering,
- antidiabetic and
In addition, chitin is an extremely valuable prebiotic. This is of great importance, especially nowadays, as numerous diseases of civilization can be favorably influenced by the intestinal flora. Chitin has the ability to support wound healing of skin and mucosa and also protective properties against stomach or intestinal ulcers.
Every person is unique!
Our experienced team of mycotherapists will be happy to advise you in detail and free of charge on all matters relating to your health:
In addition, chitin has the ability to bind carcinogenic substances and to channel them out of the gastrointestinal tract. Chitin also supports the immune system and helps in the recovery from diseases. It can be seen that chitin also makes an important contribution to the incredibly numerous mechanisms of action of the more than 200 bioactive ingredients in mushroom powder, and therefore mushrooms should always be considered as a total composition.
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Scientific studies / sources
- Paoletti M, G, Norberto L, Damini R, Musumeci S: Human Gastric Juice Contains Chitinase That Can Degrade Chitin.
- Ann Nutr Metab 2007;51:244-251. doi: 10.1159/000104144
- Shahidi, F. and Abuzaytoun, R. (2005) Chitin, Chitosan, and Co-Products: Chemistry, Production, Applications, and Health Effects. Advances in Food and Nutrition Research, 49, 93-135.