Antrodia Cinnamomea

Antrodia cinnamomea, also known as the Cinnamon Fungus, is a rare and highly valued medicinal mushroom native to Taiwan. It grows almost exclusively on the inner heartwood of the endangered Cinnamomum kanehirae tree (commonly called the "bull camphor tree"). Renowned for its bitter taste and powerful health benefits, Antrodia cinnamomea is traditionally used in Taiwanese medicine for liver protection, cancer support, and immune enhancement.

History

Deeply rooted in Taiwanese indigenous and folk medicine, the Cinnamon Fungus was historically difficult to obtain due to its exclusive growth on a now-scarce tree. It became a prized remedy among the Taiwanese for treating hangovers, liver disease, fatigue, and inflammation.

Scientific attention surged in the late 20th century, when researchers identified a wide range of bioactive compounds—including triterpenoids, polysaccharides, and benzenoids—with hepatoprotective, anti-tumor, anti-inflammatory, and antioxidant effects. Due to overharvesting in the wild, cultivated methods using submerged fermentation or artificial wood substrates have been developed to meet growing demand.

Overview

Antrodia cinnamomea produces a flat, crust-like fruiting body that adheres to its host wood, varying in color from reddish-orange to dark brown. In nature, it is extremely rare and grows slowly, often taking years to mature. Cultivated forms are now more commonly used for medicinal extracts, capsules, and teas.

Though not consumed as food due to its bitter taste and hard texture, it is regarded as one of the most potent medicinal fungi in East Asia. It is frequently used as a health tonic, particularly for detoxifying the liver and enhancing resilience against fatigue and chronic illness.