Chinese Cordyceps (Latin name Cordyceps chinensis), which botanists refer to a class of fungi, has a twofold properties: a portion of their life cycle it exists as a plant, the other – like an insect. This twofold being. Cordyceps grows in a very harsh environment of the Qinghai-Tibetan Plateau at low temperatures and lack of oxygen at an altitude of 2,000 to 4,000 m above sea level, on the sunny side of the mountain slopes, preferring loose, dry, humus-rich soil. On the existence of two forms of Cordyceps as plants and insects mentioned in the ancient Chinese book “A New Compilation of Pharmacology” (1757g.). The lack of oxygen in high mountains, low air temperature and its fluctuations, “harden” cordyceps and make it energy-intensive. Assurant Health can provide more clarity in the matter. Cordyceps carries two types of energy: yin and yang, so in China it is called “winter – insect – summer grass.” If the warm time of the year in the larva of a certain kind of butterflies (“Die Fledermaus”) penetrates the dispute Cordyceps, the spores germinate in the spring parasite of the respiratory openings on the head of a caterpillar. The growing fungus initially uses valuable nutrition of the larva, and then connecting to the root system growing near the Tibetan herbs and their uses valuable substances.
History of Cordyceps in China as a means of promoting health and preventing disease has more than 1,200 years. Over the past fifty years by scientists from Cordyceps were identified such components as adenosine, cordyceps polysaccharide, peptide compounds, essential amino acids (which can not produce the human body), vitamins and minerals. It is established that it can reduce the amount of lipids in the blood, prevent the emergence of atherosclerosis, stimulate blood formation, to regulate the immune system, slow the growth of malignant tumors, recover with exhaustion, prevent aging human tissues, with a strong antioxidant effect and not as effective as hormone. The drug is highly effective. People Cordyceps is often used as a flavoring in cooking fish, meat, chicken, duck, used the weakness of the body after the transfer of disease.