Wolfberry fruit is the dried mature fruit of the deciduous shrub Lycium barbarum L., of the family Solanaceae. Native to east Asia and Europe, it grows wild on hillsides in the cooler regions of northern China and Europe. However, it is also grown as a cultivated plant in almost all parts of China and in some other regions of Asia, as well as naturalized in Britain, the Middle East and North America. In China, the best wolfberry fruits are produced in the provinces Ningxia, Gansu and Qinghai.
Sweet in flavor, mild in nature, it is related to the liver, kidney and lung channels.
Nourishes the kidney yin and liver blood, improves one's eyesight, and moistens lungs.
The first recorded use of wolfberry fruit as a medicinal herb is from the first century A.D. For thousands of years it is used as both a yin tonic for liver and kidney, and as a blood tonic.
Dosage and Administration:
5-lO g. Decoction.
Cautions on Use:
People who have a fever due to infection or who have diarrhea or bloating is advised not to take wolfberry fruit.
Toxic or Side Effects:
There are no reported side effects from taking wolfberry fruit. Wolfberry fruit has been used for centuries, both as a healing herb and as a food.
Wolfberry fruit is rich in carotene, polysaccharide, betaine, linoleic acid, vitamins B1, B2 and C. The fruit also contains crude fat, thick protein, thiamine, riboflavin, ascorbic acid, nicotinic acid, amino acids, zeaxanthin, iron, and trace elements including zinc, copper, selenium, calcium, and phosphorus.