Key takeaways
- Chaga’s dark colour comes largely from melanin.
- It contains polysaccharides, triterpenes and birch-related compounds such as betulin.
- Chaga is naturally high in oxalates.
- Composition varies because chaga is wild-harvested.
Chaga’s chemistry reflects its unusual life on birch trees. This article introduces its main compounds.
Melanin
Chaga’s black outer surface is rich in melanin, a group of dark pigments. Much of the dark colour of chaga tea and extracts comes from melanin-related compounds.
Polysaccharides
Chaga contains polysaccharides, including beta-glucans, extracted mainly by hot water, which is why chaga has traditionally been simmered as a tea.
Triterpenes
Chaga contains triterpenes, including inotodiol and lanosterol. It also contains betulin and betulinic acid, compounds associated with birch bark, reflecting its close relationship with its host tree. These dissolve better in alcohol than in water.
Phenolic compounds
Chaga contains various phenolic compounds, which have been studied in the laboratory.
Oxalates
Chaga is naturally high in oxalates. This is why we advise anyone with kidney problems, a history of kidney stones or who takes medication to speak to a healthcare professional before using chaga.
Variation
Because chaga is wild-harvested, its composition varies with location, host tree and age. See Chaga Harvesting and Sustainability.
In an extract
Hot water draws out polysaccharides and much of the colour; alcohol draws out triterpenes. See How Chaga Is Extracted.