Milena Rašeta, Ljiljana Milovanović, Ivana Beara
Ganoderma lucidum (Reishi) is a medicinal mushroom widely marketed for its health benefits. This study compared the chemical composition and in vitro bioactivities of hot water (H 2 O) and 70% ethanol (EtOH) extracts from three commercially available G. lucidum products (GL1−GL3) used for tea preparation. Total polysaccharides, proteins, and liquid chromatography‐tandem mass spectrometry‐characterized polyphenolics were analyzed. Extracts were tested for antioxidant and enzyme inhibitory activities. GL1 showed the highest levels of key phenolic acids, including 2,5‐dihydroxybenzoic, protocatechuic, and p ‐hydroxybenzoic acids. Principal component analysis (PCA) revealed distinct chemical profiles between extraction methods and products. Biological assays revealed solvent‐ and product‐specific effects: EtOH extracts were more effective at inhibiting α ‐amylase, α ‐glucosidase, and lipase, whereas H 2 O extracts exhibited stronger radical‐scavenging activity. Acetylcholinesterase inhibition varied widely, with some H 2 O extracts achieving over 90% inhibition. Results underscore the impact of extraction method and raw material quality on extract efficacy, highlighting the need for standardization and the potential of select commercial products for targeted health applications.