Agaricus blazei Murill is a mushroom native to Brazil, recognized for its pleasant almond-like aroma and flavour. Unlike many medicinal mushrooms, it is also appreciated as a culinary ingredient. It thrives in warm climates and was originally discovered growing in the mountainous Atlantic Forest region near Piedade, Brazil.

Known locally as Cogumelo do Sol (“Sun Mushroom”), Agaricus became closely associated with the region’s sunny climate and rural traditions. Reports of exceptional health and longevity among local residents helped attract attention to the mushroom and contributed to its growing reputation beyond Brazil.

Interest in Agaricus expanded rapidly after Japanese researchers encountered the mushroom during the 1960s and introduced it to Japan for further study. It soon became one of the most widely cultivated mushrooms in the country, and Japan remains one of the primary drivers behind modern Agaricus research and cultivation.

Scientific research on Agaricus has focused largely on its naturally occurring beta-glucans and polysaccharides. In a 2009 study published in the Journal of Medicinal Food, researchers found that aqueous and alkaline extracts of Agaricus blazei demonstrated significant anti-inflammatory activity in laboratory models. The findings helped establish Agaricus as one of the most extensively studied mushrooms in relation to inflammation and immune function.

Its combination of Brazilian heritage, cultural significance and scientific research has helped establish Agaricus as one of the most recognized mushrooms of South American origin.

Agaricus is featured in Choco Lico — our keto ritual bar combining Agaricus with rich cacao and licorice.

DISCLAIMER
The information provided in The Herbal Library is intended for educational purposes only and should not be interpreted as medical advice. Our products are not intended to diagnose, treat, cure or prevent any disease.

REFERENCES

• Hetland, G., Johnson, E., Lyberg, T., Kvalheim, G., & Eide, D. M. (2020). The Mushroom Agaricus blazei Murill: An Outstanding Source of Beta-Glucans with Potential Health Benefits. Proceedings of the Nutrition Society, 79(4), 559–570.
• Firenzuoli, F., Gori, L., & Lombardo, G. (2008). The Medicinal Mushroom Agaricus blazei Murrill: Review of Literature and Pharmaco-Toxicological Problems. Evidence-Based Complementary and Alternative Medicine, 5(1), 3–15.
• Padilha, M. M., Avila, A. A., Sousa, P. J. C., Cardoso, L. G. V., Perazzo, F. F., & Carvalho, J. C. T. (2009). Anti-inflammatory Activity of Aqueous and Alkaline Extracts from Agaricus blazei Murill. Journal of Medicinal Food, 12(2), 359–364.