Cordyceps is of high medicinal value and is often used as a raw material for health care products. Cordyceps is a rare medicinal fungal resource with diverse characteristics of its metabolites and biological activities, and it has great application prospects in the fields of functional foods and biomedicine. Cordyceps species are rich in resources, among which Cordyceps sinensis is one of the three most valuable Chinese herbal medicines in China.

Cordyceps

In China, the traditional Cordyceps medicinal plants are Cordyceps sinensis, sassafras, and sylvestris. In recent years, combined production and development of fungi such as Chinese cephalosporin, Paecilomyces sinensis, Paecilomyces batii, Mortierella batii, Mycelium sphaeroides, Ceratozoa sinensis and Trichosporon sinensis isolated from Cordyceps sinensis There have been some reports on their pharmacological and pharmacological studies. The content of these research work focuses on comparing the composition of different Cordyceps resources with the chemical composition of Cordyceps sinensis, such as amino acid, mannitol, sterol, adenosine and trace elements. The purpose is to find out whether they can be used as substitutes for Cordyceps sinensis. 

An interesting result is that the results of the study indicate that the chemical constituents of these Cordyceps are basically the same as those of Cordyceps sinensis, and they are basically consistent in pharmacological action. They are expected to become substitutes for Cordyceps sinensis. It is particularly worth mentioning that in recent years, Cordyceps sinensis and Cordyceps sinensis have been widely used as functional foods in foreign countries, and dozens of products have been put on the market. Some companies have introduced functional foods that improve immunity using Japanese Cordyceps culture.

Subsequently, the Cordyceps Research Institute of China developed the sclerotium flower as a functional food. This trend of expanding the application range of the Cordyceps and developing the group is worthy of attention.