Preclinical and Clinical Research Studies
Total Nutraceutical Solutions, Inc. (TNS) has partnered with researchers around the world in its effort to develop mushroom-based nutritional supplements that can provide the optimum aid in promoting good health for humans and animals. This research is yielding tremendous insight into the health benefits of mushrooms and, more specifically, is improving our understanding of the benefits of various medicinal mushroom species. TNS uses the results of this research to guide the formulation of its nutritional supplements in order to create supplements composed of those mushroom species that can provide optimum health benefits.
Studies undertaken with the guidance of TNS CEO and Director Marvin S. Hausman MD involve both humans and animals, particularly horses. Studies in both of these groups involve analyzing the effects of ingesting mushroom-based nutritional supplements. Information on animal studies can be found in the "Results on Recent Animal Studies" section. Human studies include the following:
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A study that was designed to determine if it is possible to assess changes in the antioxidative/anti-inflammatory capacity of human fluids after ingestion of a nutritional food substance. Blood samples were collected from humans before and after 90 day supplementation with a mushroom-based nutritional supplement. The study results showed that one could measure, within a person’s blood, the antioxidative potency of foods after ingestion. Moreover, the mushroom supplement that was used increased the antioxidative/anti-inflammatory activity within the person’s biologic fluids, thereby increasing the body's ability to counter oxidative stress.
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Studies undertaken at Pennsylvania State University's Department of Food Science under the direction of Prof. Robert Beelman in which bioactive substances and antioxidative nutrients are being analyzed in various specialty mushroom species. The objectives of the research are to analyze differences among individual mushrooms with respect to the content of unique bioactive nutrients as well as the ability to increase in mushrooms the production of key nutrients, such as Vitamin D2, L-Ergothioneine and organic selenomethionine. These studies have led to the development of a "menu" of key ingredients in each mushroom. This information will be used to produce high-potency, organic mushroom products for nutritional supplementation. This will then allow for the creation of mushroom-based supplements that are tailored to address various human and animal inflammatory disease states, such as arthritis, gastrointestinal disorders, diabetes and heart disease.
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A study in the Department of Food Science, Pennsylvania State University, by graduate student Michael D. Kalaras and Professor Robert B. Beelman on Vitamin D2 enrichment in fresh mushrooms. The production of this potential super food is being developed in accordance with the TNS license agreement for “Rapid Generation of Vitamin D2 from Mushrooms and Fungi Using Pulsed UV-light”: http://www.foodscience.psu.edu/VitaminDEnrichment.pdf
