The Science Of Cordyceps

About Cordyceps
There are over 400 species of Cordyceps worldwide, only Hirsutella Sinensis has been identified as the true strain of wild cordyceps – confirmed by scientist in 2001 and further recognized by the Pharmacopoeia of the People’s Republic of China.

Isolation and then cultivation of Hirsutella Sinensis has proved to be extremely challenging as it only grows in cold environments and at a relatively slow pace. In most instances, cultivation of Hirsutella Sinesis is unsuccessful as minor deviations in the protocols used for isolation and cultivation may lead to bacteria contamination. There are also cases whereby other fungal species which are in fact not Hirsutella Sinesis were cultured.

The Making of Eu Yan Sang Pure CordycepsTM
With a genetic similarity of more than 99.645% to wild cordyceps, Eu Yan Sang Pure CordycepsTM is harvested in an optimum natural environment for cordyceps cultivation using the most advanced biotechnological processes of purification. This ensures purity, consistency and retention of high bioactive compounds of the product.

Pure CordycepsTM is fermented by strictly replicating a unique set of growth conditions that are geographically authentic to the natural habitat of wild cordyceps. These conditions of temperature, water quality, oxygen levels, ventilation, humidity and nutrients are tightly monitored to ensure the optimal environment for the cultivation of the Hirsutella Sinesis in Pure Cordyceps™.

By doing so, Pure Cordyceps™ has managed to obtain pure Hirsutella Sinesis, which is 99.645% genetically identical to that of wild cordyceps. This fact has been established by rDNA sequence analysis (ITS 1, ITS 2 and 5.85rDNA), which compares Pure CordycepsTM to the DNA sequence stored in the global gene database. Eu Yan Sang Pure CordycepsTM is a natural health supplement that contains the potent benefits of wild cordyceps

Eu Yan Sang Pure CordycepsTM improves vitality and boosts energy by increasing ATP (Adenosine triphosphate) levels in your body

What is ATP
ATP is a high energy content molecule1 that is present in every single body cell. They can be thought of as the ‘batteries’ which store energy to carry out just about anything and everything essential for the human body to function.

From carrying out something as simple as batting an eyelid, to other complicated things like cell growth and metabolism, our body depends on ATP to carry out such tasks.

ATP runs low as we age, resulting in increased fatigue

Notice how everything slows down with age? Our energy levels are no exception. We move slower, think slower and even speak slower.

This is attributed to insufficient ATP which is a key factor in ageing2 – either we do not make ATP as efficiently as before, or more ATP is used to carry out simple tasks that we could previously do with less effort.

Just imagine your body’s battery life slowly but steadily becoming flat! When ATP is low, energy levels drop and fatigue sets in. We feel sluggish when carrying out simple everyday tasks. Immunity is lowered and we may fall ill more easily.

Containing a super enzyme that is especially effective towards recharging our ATP ‘batteries’, studies have shown that oral administration of cordyceps - demonstrated a significant impact in raising ATP levels in various important organ tissues, such as the heart3 and liver4.

And because the ATP changes energy patterns at a cellular level, unlike the unpleasant sugar and caffeine crash you experience after the effects of coffee or energy drinks wear away, the effects are longer-lasting, which means you can enjoy a constant, sustained state of vitality

1. Source:
2. Hwang AB, Jeong DE, Lee SJ. Mitochondria and organismal longevity. Curr Genomics. 2012 Nov;13(7):519-32.
3. Siu K. M, Mak D. H, Chiu P. Y, Poon M. K, Du Y, Ko K. M. Pharmacological basis of “Yin-nourishing” and “Yang-invigorating” actions of Cordyceps, a Chinese tonifying herb. Life Sci. 2004;76:385–95.
4. Sheng Yuan Wan, Ming Shi Shiao. Pharmacological Functions of Chinese Medicinal Fungus Cordyceps Sinesis and Related Species. J.Food and Drug Analysis, 2000;8(4):248-257