Schisandra (Schisandra chinensis Schisandraceae)

Other Names: Five-Flavor Fruit, Wu Wei Zi

Schisandra, a woody climber native to northeastern China, produces fragrant pink flowers and small red berries known in Chinese medicine as the "five-flavor fruit" for their sour, bitter, sweet, spicy, and salty tastes, corresponding to the liver, heart, spleen, lungs, and kidneys, respectively.

Parts for Use

Berries

1. Harvested in autumn when ripe.
2. Dried and used to prepare powders, dry extracts, and tinctures.

Ingredients

Schisandra contains essential oils, phenols, and lignans (lignan derivatives), which are phytoestrogens with antioxidant and potential anti-cancer properties, particularly for prostate, colon, and breast cancer.

Use in Treatment

Schisandra is prized in Chinese medicine for strengthening and rejuvenating the body. Its lignans may protect against cancers (prostate, colon, breast), as shown in a 1992 Japanese study demonstrating their anti-inflammatory and anti-tumor effects. Schisandra supports liver health by promoting regeneration and protecting against toxic substances and lipid oxidation, as confirmed in a 2002 Chinese study. It also enhances concentration, memory, and reflexes, making it effective for stress management. Additionally, it lowers high blood cholesterol and provides comprehensive cellular and muscular protection.

Cultivation

Grow both male and female plants for berry production. Plant in rich, well-drained, moist soil with roots in shade and tops in sun.

Preparation and Dosage

For Internal Use (High Blood Cholesterol, Liver Health, Stress, Body Strengthening)

1. Powder: Take 3–9 g daily in divided doses.
2. Dry Extract: Take 1–3 g daily, divided into 3–6 doses.
3. Tincture: Add 20–40 drops to a glass of water, take 3 times daily.

Warnings

1. Consult a healthcare professional before use, especially for serious conditions like cancer or liver disease.
2. Avoid during pregnancy and breastfeeding.
3. No harmful side effects reported, but medical supervision is recommended.