At certain stages of sporting activity where great training loads prevail, athletes’ food must be supplemented by the products bearing higher biologic value. However, widely used food supplements do not always provide the desired effect, as it occurs rather often that biologically active substances, found in the supplements, cause the side effect and thus are not able to fulfill the desirable body bioregulation. Natural and rich in biologically active food substances products are to be found. The greater attention is paid to the food supplements products using cordyceps (Cordyceps sinensis) and linchzhi (Gonoderma lucidum), shiitake (Lentinus edodes) mushrooms. The growing attention of the scientists and clinics practitioners towards the curing mushrooms based remedies worldwide is related to the detected unique immunomodulation and cytoprotective effect of these extracts. Review of literature sources provide clear evidence on the benefits of Cordyceps sinensis and Gonoderma lucidum consumption, as well as on their basis produced Fohow Oral Liquid, used for treatment of various diseases. However, the number of scientific researches dealing with the influence of these food supplements on healthy subjects’ body is not sufficient yet. The aim of this work was to carry out the study on natural food supplements Fohow Linchzhi capsules, produced by ‘Fohow Health Products Co’ company, and Fohow Oral Liquid complex’s influence on athletes’ body. The research, aimed at establishing the influence of Linchzhi capsules and Fohow Oral Liquid complex (produced by Chinese company ‘Fohow’) on athletes’ body and functional capacity, as well as on blood morphological and biochemical changes, embraced the students of Lithuanian University of Educational Sciences, engaged into the program of Physical Education. These students combine both their training and studying processes. 28 investigated students participated in the research, their age varied from 20 to 23 years. The investigated were split into experimental and control groups. Members of the experimental group, made from 15 investigated subjects, used to consume the complex of food supplements for 20 days. The complex consisted of one Linchzhi capsule (620 mg) and 30 ml of Fohow Oral Liquid. The members of the control group, compiled from 13 investigated subjects, did not consume any food supplements. The first testing was carried out before the intake of food supplements, and the second testing was performed in 4–5 days after having finished food supplements complex consumption for 20 days period. During the research there were measured body development, muscle power in various energy production zones, psychomotor functions, functional capacity, blood morphological and biochemical indices. The research data were processed using the methods of mathematical statistics. According to the research results, consumption of natural biologically active food supplements Linchzhi and Fohow Oral Liquid complex for 20 days had positive influence on single muscle contraction power, anaerobic alactic glycolytic power of the investigated; statistically significant increase of the latter was established during the experimental period. The food supplements complex had a positive impact on the functional condition of blood respiratory system of the investigated. Ruffier index of the experimental group members during the period of food supplements consumption used to increase from 6.4 ± 0.6 to 4.4 ± 0.7, while resting heart rate decreased from 65.6 ± 1.7 to 58.9 ± 2.0 b/min. After the carried standard physical work, pulse rate decreased from 128.5 ± 2.4 till 118.4 ± 2.5 b/min (p < 0.01). Aerobic capacity of the athletes has increased due to the food supplements consumption: VO2max shifted from 42.0 ± 8.2 to 49.7 ± 7.8 ml/min/kg (p < 0.05). During the period of the experiment, there were no significant changes established in blood morphological and biochemical indices, and all the indices of the control group members were of less change. Keywords: food supplements, Linchzhi, Fohow Oral Liquid, physical working capacity, functional capacity. DOI: http://dx.doi.org/10.15823/sm.2016.9