Chitoglucan is a patented bioactive component of the edible enokitake mushroom, obtained through hot water extraction of the fruiting body, followed by alkali treatment of the extracted liquid. The resulting extract is a unique complex of chitosan, beta glucans, fatty acids, fiber, and glyconjugates.

Chitoglucan is clinically proven to have the following effects:[1],[2],[3],[4],[5],[6]

  • Reduces body weight and BMI*

  • Trims body fat and visceral (abdominal) fat*

  • Shrinks waist circumference*

  • Help maintain cholesterol, triglycerides, and blood glucose levels already within a healthy range*

For best results, chitoglucan should be combined with a healthy diet and regular exercise program.






    Chitoglucan works in two different ways to aid weight reduction:*

    The beta glucans prevent the absorption of fat by trapping and repelling fat from the mucosa through coating the gastrointestinal walls[7],[8]

    The fatty acids have a beneficial effect on lipid and glucose metabolism*


    Numerous studies, including two specifically designed to test safety, have found no adverse effects in subjects using chitoglucan.[9],[10] Unlike some weight loss products, chitoglucan does not interfere with the absorption of minerals in food consumed.*[11] Chitosan also offers an alternative to crustacean-derived chitosan, for vegetarians and those who do not consume shellfish for safety or religious reasons.

    [1] Hori Y, et al. Pharmacometrics. 2009;76(1/2):15-24.

    [2] Kataumi S, et al. Food Processing and Ingredients. 2007;42(3):75-8.

    [3] Kasagi T, et al. Food Function. 2006;2(2):61-6.

    [4] Kataumi S, et al. Food Function. 2006;2(1):68-73.

    [5] Okazaki H. Food Style 21. 2006;10(6):85-90.

    [6] Nakamura Y, et al. Food Style 21. 2006;10(3):29-33.

    [7] Hori Y, et al. Pharmacometrics. 2007;73(3/4):245-53.

    [8] Okazaki H, et al. Food Style 21. 2005;9(2):28-30.

    [9] Hori Y, et al. Pharmacometrics. 2009;76(1/2):25-31.

    [10] Hori Y, et al. Magazine of Tokyo Medical University. 2009;67(1):52-9.

    [11] Kataumi S, et al. Academy Journal Food Function. 2007;3(2):1–8.