Detailed Product Description

Scientific Name(s): Schisandra chinensis (Turcz.) Baillon, S. arisanensis Hayata, S. sphenanthera Rehd. S. rubriflora Franch. Family: Schisandraceae

Common Name(s): Schisandra , schizandra ; gomishi , hoku-gomishi , kita-gomishi (Japanese); wu-wei-zu (Chinese)

Schisandra has been used as a tonic and restorative, as well as for liver protection, nervous system effects, respiratory treatment, and GI therapy.

Schisandra fruit is used as an adaptogen at doses of 1.5 to 6 g/day. A standardized extract containing 3.4% schisandrin has been used in a clinical trial for improved athletic performance at 91 mg/day of extract.

Contraindications have not yet been identified.

Information regarding safety and efficacy in pregnancy and lactation is lacking.

Because of its documented effects on hepatic and gastric enzyme activity, it is possible that schisandra may interfere with the metabolism of other concurrently administered drugs.

Research does not report any incidence of side effects.

Schisandra has the ability to produce profound CNS depression.

The family Schisandraceae comprises two genera ( Schisandra and Kadsura ). Schisandra spp. are climbing, aromatic trees, with white, pink, yellow or reddish male or female flowers. The fruits are globular and red with several kidney-shaped seeds. The fruit is harvested in autumn when fully ripened. 1 S. chinensis is native to northeastern and north central China and is found in eastern Russia.

Schisandra is one of the many traditional Chinese herbs that are recommended for coughs and various nonspecific pulmonary diseases. 2 It has been studied extensively in the Chinese and Japanese literature. Schisandra had been used for healing purposes for over 2,000 years. It is often used as an ethanolic tincture. The Chinese name for the plant, "wu-wei-zu," means "5-flavored herb," because of the flavor of the 5 main "elemental energies" of the plant. The fruit have a salty, sour taste. 1

Character
Brown-red powder.

Available Specifications
Schizandrin 1.5% HPLC
Schizandrins 5% HPLC
Schizandrins 9% HPLC

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