Chaga is one of nature's most antioxidant-rich mushrooms, and early laboratory research suggests its compounds may help support the body against oxidative stress and the glycation of proteins that is associated with ageing.
As we age, our bodies undergo a natural process of cellular ageing, characterised by the accumulation of oxidative stress and the gradual change of cellular components over time. Antioxidants play a role in helping to neutralise free radicals, unstable molecules that can cause oxidative damage to cells and are associated with the ageing process.
The role of antioxidants
Antioxidants are molecules that help neutralise free radicals, helping prevent them from causing oxidative damage to cells. The body produces antioxidants naturally, but their levels can decline with age, which is why many people choose to support their intake with antioxidant-rich foods and supplements.
Familiar superfoods such as blueberries, pomegranate and goji berries are well-known dietary sources of antioxidants. Functional mushrooms like chaga are also rich in antioxidant compounds, which is part of why they have drawn growing interest in nutrition research.
Chaga: a rich source of antioxidants
Chaga has been used in traditional practices for centuries and has been studied for its antioxidant compounds, including polyphenols and enzymes such as superoxide dismutase (SOD). Its chemical composition and biological activity have been characterised in laboratory research (Glamočlija et al., 2015). Much of the current evidence comes from laboratory (in vitro) studies, so it is best understood as early research rather than proof of benefit in people.
Anti-glycation and antioxidant effects of Chaga
One area of interest is glycation, a process in which sugars bind to proteins such as collagen and form advanced glycation end products (AGEs), which are associated with the ageing of tissues. In early laboratory research, a chaga mushroom decoction extracted with a fermentation medium exhibited higher anti-glycation activity on albumin and collagen gels than a decoction extracted without a fermentation medium (Doi et al., 2023).
Because this work was carried out on laboratory gels rather than in people, it points to a promising direction for further study rather than a confirmed effect. It does, however, suggest that chaga contains compounds worth investigating for their action against protein glycation.
Chaga, skin and the appearance of ageing
Collagen is one of the proteins most affected by glycation, and changes in collagen are part of how skin ages over time. On that basis, the early anti-glycation and antioxidant findings for chaga are an interesting, though still preliminary, avenue for skin and ageing research. There is not yet robust human evidence that chaga extract changes skin elasticity, hydration or the appearance of fine lines, so these remain areas of ongoing study rather than established benefits.
Your ally for cellular health
Chaga is a rich source of antioxidant compounds that may help support the body against free radicals as part of a balanced lifestyle. The early research on its anti-glycation and antioxidant activity makes it an interesting mushroom to follow as the science develops.
To explore chaga for yourself, consider Shumi's premium Chaga liquid extract. Our organic extracts use advanced ultrasonic extraction techniques to help preserve the mushroom's natural compounds. You can also read more about building everyday resilience with chaga.
References
- Doi, N., Araki, K., Fukuta, Y., Kuwagaito, Y., Yamauchi, Y., Sasai, Y., Kondo, S., & Kuzuya, M. (2023). Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium. Food Science and Technology Research, 29(2), 155-161. https://doi.org/10.3136/fstr.FSTR-D-22-00120
- Glamočlija, J., Ćirić, A., Nikolić, M., Fernandes, Â., Barros, L., Calhelha, R. C., Ferreira, I. C., Soković, M., & van Griensven, L. J. (2015). Chemical characterization and biological activity of Chaga (Inonotus obliquus), a medicinal "mushroom". Journal of Ethnopharmacology, 162, 323-32. https://doi.org/10.1016/j.jep.2014.12.069
