Black Fungus (Auricularia polytricha, Mu Er)
The black "mu er" mushroom, a staple of Chinese cuisine — known since 1980, when it was described in the New England Journal of Medicine, for its strong effect on platelet aggregation.
Number of studies
2
Safety
Requires caution
Time to effects
The clinically documented antiplatelet effect can appear after a single portion and may last from 3 to as long as roughly 24 days.
Monthly cost
ok. 15-30 zł przy regularnym stosowaniu kulinarnym
Price in Poland
10-25 zł za 100 g suszonego grzyba w sklepach azjatyckich
Who it's for
Jedna z tańszych i najłatwiej dostępnych form grzybów funkcjonalnych w Polsce.
Indicative prices for the Polish market — we don't point to specific retailers; the real price depends on the manufacturer, form and place of purchase.
Table of contents
TL;DR
The black "mu er" mushroom, a staple of Chinese cuisine — known since 1980, when it was described in the New England Journal of Medicine, for its strong effect on platelet aggregation.
- →Contains adenosine and polysaccharides with documented platelet aggregation-inhibiting effects
- →Studied for lowering total cholesterol levels in animal models
- →A source of dietary fiber that supports gut microbiota
| Latin name | Auricularia polytricha |
|---|---|
| Family | Auriculariaceae (jelly ear family) |
| Active compounds | Adenosine, polysaccharides |
| Form | Dried fruiting bodies (the most common commercial form), powder |
| Level of evidence | Preliminary/hypothesis — one clinical case report (1980) and animal studies |
| Interactions | Warfarin (clinically documented additive effect), aspirin, heparin, NSAIDs |
| Status | Widely available food product; not sold in Poland as a standardized supplement |
Understand
Overview
Black fungus (Auricularia polytricha) is a dark brown-to-black, gelatinous mushroom, one of the most commonly sold dried Asian mushrooms in Polish stores. Under the names "mu er" or "black fungus," it's an essential ingredient in Chinese cuisine, best known as the base of hot-and-sour soup.
As early as 1980, the New England Journal of Medicine described the case of a researcher whose platelets stopped aggregating properly for many days after eating this mushroom. Food safety is equally important here — improper, overly long soaking of the dried mushroom has been linked to documented cases of serious poisoning.
Who genuinely benefits from this mushroom? Mainly healthy people who eat it as food and prepare it properly (short soaking) — the documented effect on platelet aggregation rests largely on a single 1980 clinical case report and a rat study, not on systematic interventional trials in humans. People with clotting disorders, those taking warfarin (for which a clinically documented additive effect has been reported) or other anticoagulant/antiplatelet drugs, and those planning surgery should avoid it or consult a doctor about eating it.
Where it's found
A species typical of tropical and subtropical Asia, where it is also cultivated commercially on a massive scale on sawdust or straw substrate. It does not occur naturally in Poland — available only as an imported dried product.
History of use
A staple ingredient of Chinese cuisine for centuries, known as "mu er" or "black fungus." Commercial cultivation in China expanded to a massive scale in the 20th century, making it one of the cheapest and most popular Asian mushrooms in the world.
Mechanism of action
The antiplatelet effect is mainly attributed to adenosine, which inhibits platelet activation via the A2A receptor. Additionally, the fruiting bodies contain polysaccharides studied for their effects on clotting and lipid metabolism.
Adenosine acts through the Gs-protein-coupled A2A receptor — its activation raises intracellular cAMP levels within the platelet, which activates protein kinase A (PKA) and, in turn, inhibits the pathways that activate the fibrinogen receptor GPIIb/IIIa, key to platelet aggregation. This explains why the effect described in 1980 persisted for many days.
Release of adenosine
When the mushroom is eaten, the adenosine it contains enters the bloodstream.
Activation of the A2A receptor
Adenosine binds the A2A receptor on platelets, which is coupled to the Gs protein.
Rise in cAMP and PKA activation
Receptor activation raises cAMP levels in the platelet and activates protein kinase A.
Inhibition of platelet aggregation
PKA inhibits the pathways that activate the GPIIb/IIIa receptor, reducing the platelets' ability to aggregate.
Evidence: early-stage — based on 2 studies in this database.
Benefits
Common myths
MythPoisoning from "black fungus" comes from the toxicity of the mushroom itself.
FactDocumented poisoning cases result from improper, overly long soaking of the mushroom in warmth — the mushroom itself is safe when prepared properly.
Forms & variants
Black Fungus (Auricularia polytricha, Mu Er) comes in several forms that differ in bioavailability and use case — the form you pick genuinely matters for how effective the supplementation is.
Dried fruiting bodies
The most popular commercial form, available in Asian grocery stores.
Best for: Asian cuisine
Practice
Frequently asked questions
Soak in cool water, ideally in the refrigerator, for a maximum of a few hours to overnight, and prepare the dish the same day.
Dosage & timing
Typical dose
In culinary form: 5–15 g of dried mushroom daily; extracts: 500–1000 mg daily
Form
Dried fruiting bodies (the most common commercial form), powder
People taking anticoagulant/antiplatelet medications should consult a doctor about consuming it. Always soak the mushroom briefly and hygienically.
Best times to take it
- As an ingredient in cooked dishes — do not eat raw
- Soak briefly, ideally in the refrigerator
What to combine with
Good combinations
Tremella (Snow Fungus) — A similar, gelatinous mushroom from the same culinary group
Shiitake — A classic pairing in Asian cuisine
Use caution with
Wood Ear (Auricularia auricula-judae) — Simultaneous, high-dose use of both Auricularia species together with anticoagulant medication may further increase bleeding risk
Safety
Side effects & contraindications
Possible side effects
Generally well tolerated when prepared properly
May increase bleeding risk, especially in larger amounts
Dried mushroom soaked for more than 24 hours in warmth can become a breeding ground for bacteria that produce heat-resistant bongkrekic acid — soak briefly, ideally in the refrigerator
Contraindications
Blood clotting disorders
Planned surgical or dental procedure within the next 1–2 weeks
Do not eat mushroom soaked longer than recommended or stored in warmth
Interactions
Warfarin and other vitamin K antagonists — clinically documented additive effect
Aspirin and other antiplatelet drugs
Heparin and low-molecular-weight heparins
NSAIDs
Is it worth taking?
Who it's for
- Fans of Asian cuisine who want to consciously benefit from its health potential
- People interested in natural circulatory support — only after consulting a doctor when taking medications that affect clotting
Not for
- Blood clotting disorders
- Planned surgical or dental procedure within the next 1–2 weeks
- Do not eat mushroom soaked longer than recommended or stored in warmth
Evidence
Worth knowing
Also known as "mu er" — a key ingredient in hot-and-sour soup.
In 1980 it was described in the New England Journal of Medicine as the cause of unusual, prolonged inhibition of blood clotting.
Studies
A classic clinical case report — after eating a dish with black fungus, the researcher's platelets stopped aggregating properly for several to several dozen days.
Hammerschmidt DE, "Szechwan purpura," New England Journal of Medicine, 1980
Szechwan purpura
Research hypothesisHammerschmidt DE · New England Journal of Medicine · 1980
A classic clinical case report — after eating a dish with black fungus, the researcher's platelets stopped aggregating properly for several to several dozen days.
View studyExtraction of a soluble polysaccharide from Auricularia polytricha and evaluation of its anti-hypercholesterolemic effect in rats
Early-stage evidenceZhao S, et al. · Carbohydrate Polymers · 2015
In rats on a hypercholesterolemia-inducing diet, the polysaccharide lowered total cholesterol by as much as 33–35% after 29 days.
View studySources & bibliography
Citations are illustrative for this demo version and require full bibliographic verification by the editorial team before production publication.
Compare with similar entries
About the authors of this entry
Author
Julia WiśniewskaEditor, Neurohacking & Sleep
Julia writes about nootropics, chronobiology and recovery protocols.
45 publications on this site
Medical review
dr Anna KowalczykEditor-in-Chief, Molecular Biology
Anna oversees the editorial process and scientific review of every publication in the knowledge base. She previously researched autophagy and mitochondrial biology.
50 publications on this site
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Comments (2)
- KW
Kasia W. 2 weeks ago
Very clearly explained, especially the interactions section — I hadn't seen it laid out this well anywhere else.
- MT
Marek T. a month ago
Are you planning to update this with the newest study from this year? I saw an interesting meta-analysis.