Turkey tail has been used for millennia to contrast several diseases, particularly the pulmonary ones. According to several reports there is evidence of antibacterial and antiviral properties. Triterpenoids from basidiomes (fruiting body) have been demonstrated to be directly responsible for antiviral-antibacterial properties. Turkey tail may also positively impact gut bacterial balance by enhancing the growth of beneficial bacteria while suppressing harmful species. This mushroom is the one that usually contains a larger percentage of Beta-d-glucan.