Evidence supporting the use of: Reishi
For the body system: Spleen
Synopsis
Source of validity: Traditional
Rating (out of 5): 2
Reishi (Ganoderma lucidum), known as "Lingzhi" in Traditional Chinese Medicine (TCM), has been used for centuries as a tonic herb to support various aspects of health, including the Spleen system. In TCM, the Spleen is considered central to digestion, nutrient absorption, and energy production. Reishi is thought to "tonify the Spleen Qi," improve appetite, and aid in the transformation and transportation of food and fluids. Historical texts and materia medica, such as the "Shennong Ben Cao Jing," describe Reishi as a superior herb for enhancing vitality and correcting deficiencies related to the Spleen. However, from a scientific perspective, most research on Reishi focuses on its immunomodulatory, anti-inflammatory, and hepatoprotective effects. There is limited direct scientific evidence linking Reishi specifically to Spleen function in the Western biomedical sense (i.e., as an organ involved in immune response and blood filtration). Thus, its use for Spleen support is primarily justified by traditional theories and practices rather than modern clinical research. In summary, Reishi’s application to Spleen health is well-established in traditional herbal medicine systems, but lacks robust scientific validation for this specific indication. Most support comes from historical usage and TCM literature, rather than from contemporary biomedical studies.
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blackberry
bovine liver
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bupleurum falcatum
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fruit and vegetable blend (proprietary)
fruit blend (proprietary)
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gardenia
garlic bulb
ginger
ginseng
glehnia root
goldenseal
gooseberry
grape
onion
green tea
Indian tinospora
iron
knotweed
jujube
kale
kelp
lemon
lentinula edodes mycelia
licorice root
liquid liver fractions
luteolin
maitake mushroom
mango
mangosteen
moringa
oleanolic acid
ophiopogon root
orange
parsley
perilla
pollen
pomegranate
pumpkin
quinoa
raspberry
rehmannia glutinosa
reishi mushroom
rhizome
schizonepeta
shiitake mushroom
spinach
strawberry
triphala
almond fruit
turkey tail mushroom
vegetable and fruit blend (proprietary)
vegetable blend (proprietary)
vitamin B
seaweed
water
mulberry
red clover
jiaogulan
chickweed
oryza
tangerine
hyssop
atractylodes
mugwort
inula racemosa
pistacia integerrima gall
punarnava
tinospora cordifolia
fumaria parviflora
picrorhiza kurroa
swertia
bee pollen
peony
lingzhi
lingusticum wallichii
yarrow
morus
root tuber
silk tree
flowering quince
dioscorea
ganoderma
hyacinth bean
lotus seed
morinda
oriental arborvitae
tartarian aster
trichosanthes
zanthoxylum
trace minerals
coix
wheat germ
noni
millet seed
algae
ashitaba
Aralia
Alpha Glucans
Agastache
Anamarrhena
Ankaflavin
Angelica
Antrodia camphorata
Auricularia
Abrus
Amomum
Albizia
Andrographolide
Asam gelugor
Astragaloside
Armillaria mellea
Alsonia scholaris
Ampelopsis
Agrimonia pilosa
Asteracea
Alkylglycerols
Adenophora
Artemisia Anomala
Anemarrhena
Allium tuberosum
Alstonia macrophylla
Atractylone
Animal protein
Black Seed
Baikal Skullcap
Baliospermum
Baphicacanthus cusia
Bidens pilosa
Broussonetia
bergenin
Breadnut
Brassica
Belleric myrobalan
Beef liver
Berberis (unspecified)
Bok Choy
Baicalein
Bovine Protein
Bael
Basidiomycota
berry
Bee products
Bombax
Borassus Palm
Bupleurum
Baicalin
Cumin
Cinnamomum
Carqueja
Clerodendrum trichotomum
Cucurbita
Calycosin
Coriolus mushroom
Combretum quadrangulare
Codonopsis
Capillary Artemisia
Curcuminoid
Citrus
Cantaloupe
Chinese Raisintree
Cowherb
Cruciferous
Curcumen
Capers
Chard
Chicken
Curcuma
Carob
Chirata
Cornus
Chaenomeles lagenaria
Chinese Thoroughwax
Cephalotaxus sinensis
Ceanothus integerrimus
Chebulinic acid
Costus
Cynanchum
Danshen
Dendrobium
Dolichos
Deoxyandrographolides
Dulse
Erodium cicutarium
eggplant
Egg
Euryale seed
Emblicanin
Elkweed
Emodin
Enokitake
Flavonoids
Flammulina velutipes
Goldthread
Garlic
Lotus
Orchid
Sumac
walnut
Other body systems supported by Reishi
Adrenal GlandsBlood
Brain
Circulatory System
Digestive System
Glandular System
Heart
Immune System
Liver
Lungs
Nerves
Respiratory System
Spleen