Schisandra (Schisandra chinensis), also known as five-flavor berry or wuweizi in China, is widely used in Traditional Chinese Medicine to help strengthen the immune system and the liver. This woody vine native to China and areas of Russia produces small, red berries – which are believed to have all five basic flavors: Salty, sweet, spicy, sour and bitter. These berries in both their fresh and dried forms are more often considered an herb than a fruit, mainly used to make salves, tinctures, teas, extracts and powders.

But there is more to five-flavor berries than the tastes they carry! Five-flavor berries contain antioxidants and various plant compounds called lignans that improve wellness. They also have adaptogens, which are plant compounds that promote natural recovery and help the body manage stress. Incorporating five-flavor berries in your diet definitely unlocks a plethora of benefits for health and wellness!

Five-flavor berries help alleviate a number of skin conditions

The anti-inflammatory properties of five-flavor berries protect the skin against a number of skin conditions such as psoriasis and eczema. A team of South Korean researchers found in 2015 that a methanol extract of schisandra berries helped minimize ear swelling and inhibit the formation of fluid-filled blisters in the epidermis.

Another study by Chinese researchers a year later also found that wuweizi berry extract restrained the growth of Propionibacterium acnes, the bacteria responsible for acne breakouts. P. acnes binds to certain receptors, triggering the production of cytokines or proteins that cause skin inflammation. The researchers noted that schisandra berries’ effect on P. acnes and the subsequent response it triggers exhibits its potential as an anti-acne drug.

Five-flavor berries exhibit blood pressure-lowering properties

S. chinensis berries contain the lignan gomisin A, which has been shown to help open the blood vessels. A South Korean study in 2012 elaborated on the vasodilatory properties of gomisin A, which the team extracted from five-flavor berries. The researchers found that administering gomisin A in hypertensive mice whose conditions were triggered by angiotensin II helped alleviate the condition. Angiotensin II is a hormone that triggers the increase of blood pressure.

The scientists had previously examined how gomisin A relaxed the blood vessels in rats. Acknowledging its use as a medicinal herb in Korea, the team suggested that the lignin in S. chinesis “might have a potential role” in preventing hypertension caused by various reasons.

Five-flavor berries stabilize mental health

Five-flavor berries are known to relieve stress, anxiety and symptoms of depression. A 2017 study by Chinese researchers attested to the anti-depressive properties of S. chinensis. The team determined that different levels of brain-derived neurotrophic factor or abrineurin play a role in both psychiatric disorders such as depression and neurodegenerative disorders like Alzheimer’s disease. Mice subjected to chronic unpredictable mild stress had lower abrineurin levels – which subsequently caused cognitive impairment.

Mice administered with five-flavor berry extract saw their abrineurin levels rise. This translated to minimized depression symptoms and cognitive decline. The researchers’ findings suggested that five-flavor berries may be a promising treatment for neurological disorders, but further research on the matter is needed.

Schisandra berries are usually sold in dried powdered form, as tea bags or as nutritional supplements. However, there are some warnings about five-flavor berries that you should always keep in mind.

Do not consume more than three grams of the dried berries per day, and make sure the powdered fruit is eaten with meals once daily. If you are using the liquid tincture made from dried schisandra berries, it is best to mix it with water in a 1:20 proportion. Mix 10 drops of the tincture with 150 milliliters of water and drink this combination twice a day.

You must not consume high concentrations of schisandra berry and schisandra berry extract, as it causes a number of adverse effects. Epileptic seizures, gastroesophageal reflux disorder and peptic ulcers are some of the risk associated with increased consumption of five-flavor berries. Its compounds can also increase the pressure of the fluids inside the skull and on the brain tissue – which may be dangerous over long periods of time.

In addition, lactating or pregnant women should avoid the consumption of schisandra berry as the powerful adaptogenic compounds may harm children still in the womb.

Find out more about five-flavor berries and other wonder fruits at Superfoods.news.

Sources:

OrganicFacts.net

Spandidos-Publications.com

TandFOnline.com

Nature.com 1

Nature.com 2