Wolfberries have long played important roles in traditional Chinese medicine (TCM) where they are believed to enhance immune system function, improve eyesight, protect the liver, boost sperm production and improve circulation, among other effects. In TCM terms, wolfberries are sweet in taste and neutral in nature. They act on the liver, lungs, and kidneys and enrich yin. They can be eaten raw, consumed as juice or wine, brewed into a tea or prepared as a tincture. The berries are also used in traditional Korean medicine, traditional Japanese medicine and traditional Tibetan medicine. Wolfberry leaves may be used to make tea and Lycium root bark (called dìgǔpí; in Chinese)for TCM treatment of inflammatory and some types of skin diseases. A glucopyranoside and phenolic amides isolated from wolfberry root bark have inhibitory activity in vitro against human pathogenic bacteria and fungi. An early mention of wolfberry occurs in the 7th century Tang Dynasty treatise Yaoxing Lun. It is also discussed in the 16th century Ming Dynasty Compendium of Materia Medica of Li Shizhen.
Product of China
(Typical analysis per 100g)
Energy 420 kJ
Protein 15 g
Fat Total 0 g
Saturated 0 g
Carbohydrates 80 g
Sugars 61 g
Sodium 415 mg
Goji Berries
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