Schisandra chinensis, Wu Wei Zi, literally "five flavor berry" is a deciduous woody vine native to forests of Northern China and the Russian Far East. Its Chinese name comes from the fact that its berries possess all five basic flavors: salty, sweet, sour, pungent (spicy), and bitter.
Its berries are used in traditional Chinese medicine, where it is considered one of the 50 fundamental herbs. They are most often used in dried form, and boiled to make a tea. Medicinally it is used as a tonic and restorative adaptogen with notable clinically documented liver protecting effects. The primary hepatoprotective (liver protecting) and immuno-modulating constituents are the lignans schizandrin, deoxyschizandrin, gomisins, and pregomisin, which are found in the seeds of the fruit.
In traditional Chinese medicine, Wu Wei Zi is believed to:
1. helps prevent liver damage; helps to metabolize drugs for liver; lowering ALT and AST
2. anti oxidant
3. affect metabolism
4. helps regulate CNS; improves efficiency of brain activities and improves efficiency of work process
5. anti hypertension but during exhaustion of circulatory function, it can help to bring up blood pressure.
6. effect on respiratory system: Lowers oxygen requirement, correct respiratory exhaustion; works better than Coramine or nikethamide. It helps to expectorate phlegm and sooths coughing.
7. anti ulcer effect
8. helps the body function to adept stress
9. antibiotic effect
10. anti kidney illness
Wu wei zi is believed to enter the Lung, Heart and Kidney meridians and its properties are considered to be sour and warm.
Our Wu Wei Zi is a 20:1 concentrated extract, meaning over TWENTY POUNDS of whole Wu Wei Zi have been carefully concentrated into one pound of extract.
Brewing Guide: Pour 1 cup of boiling water over ¼ to ½ teaspoonful of powder. Drink 1-2 cups of it daily.