This research compared the chemical structures of beneficial compounds called polysaccharides extracted from different sources of the medicinal mushroom Chaga. The study found important differences between polysaccharides from lab-grown mushroom cells versus wild-harvested Chaga, which could affect their health benefits. Key impacts on everyday life include: • Provides scientific basis for developing sustainable lab-grown alternatives to wild-harvested Chaga products • Helps explain why traditional Chaga preparations may have different effects than newer cultivated products • Suggests new ways to utilize waste wood from Chaga harvesting for beneficial compounds • Contributes to more efficient production of natural health supplements • Advances understanding of how to verify quality and potency of Chaga products