


The Turkey Tail mushroom is an extremely abundant mushroom found predominantly in temperate forests. The name of the mushroom originates from its appearance, as the mushroom fruiting body resembles ruffled feathers of a turkey's tail as it grows on decaying trees.
All of our liquid extracts are:
The bioactive compounds within Turkey Tail mushroom that are thought to promote beneficial physiological activities are beta-glucans, these may help to increase the activity of the immune system. The Turkey Tail mushroom is also thought to work wonders for your gut health and have potent antioxidant activity [1-3].
*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.
The company offers a money-back guarantee if you are not completely satisfied within the first 7 days of receiving it. Customers need to send the full product back to our address at the customer’s cost.
Ingredients: Distilled Water, Alcohol, Australian Trametes versicolor. (Trametes versicolor. Mycelial Biomass, Trametes versicolor. Fruiting Body), Natural Wild Harvested Kakadu Plum
The Use of Turkey Tail liquid extract
The Turkey Tail mushroom has been seen in Chinese medicinal literature for centuries, traditionally used to treat lung diseases and stregthen the immune system. Only recently has it been found to potentially aid a healhty digestive system as well.
This Turkey Tail liquid extract will make the bioactive compounds within the mushroom readily available to you!
To delve deeper into the world of fungi and learn more about functional mushrooms, head over to our mushroom blog or click here to view some of our favourite
Directions: Add one serving of Turkey Tail liquid extract to your coffee, tea, smoothie or water
Serving size: 2ml
Storage: Store in a cool, dry place
Mushroom Research
[1] Yu, Z.-T., Liu, B., Mukherjee, P. and Newburg, D.S. (2013). Trametes versicolor Extract Modifies Human Fecal Microbiota Composition In vitro. Plant Foods for Human Nutrition, 68(2), pp.107–112.
[2] Saarela, M., Lähteenmäki, L., Crittenden, R., Salminen, S. and Mattila-Sandholm, T. (2002). Gut bacteria and health foods—the European perspective. International Journal of Food Microbiology, 78(1–2), pp.99–117.
[3] Rop, O., Mlcek, J. and Jurikova, T. (2009). Beta-glucans in higher fungi and their health effects. Nutrition Reviews, 67(11), pp.624–631.
[4] Dodor, D.E., Hwang, H.-M. and Ekunwe, S.I.. (2004). Oxidation of anthracene by immobilized laccase from Trametes versicolor. Enzyme and Microbial Technology, 35(2–3), pp.210–217.
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