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AHCC™ is a newly developed “functional food” made through the hybridization of several kinds of mushrooms belonging to the Basidiomycetes family, including shiitake (Lentinula edodes), cultured in a liquid medium. The mushroom's sources and details of methods of preparation have not been fully disclosed.
AHCC was not used in traditional medicine. The mushrooms of the type from which AHCC is made were historically used as tonics and for chronic infections, anemia, and a variety of other conditions.1
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