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| * Searching for ''wolfberry'' on the database finds 50+ papers of interest | * Searching for ''wolfberry'' on the database finds 50+ papers of interest | ||
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Revision as of 00:36, 5 January 2006
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- Lycium barbarum L.
- Lycium chinense Miller
- Wolfberry is also another name for the western snowberry, Symphoricarpos occidentalis.
Chinese Wolfberry is the common name for the fruit of Lycium barbarum (Chinese: 宁夏枸杞; pinyin: Níngxià gǒuqǐ) or L. chinense (Chinese: 枸杞; pinyin: gǒuqǐ, or Chinese: 枸杞子; pinyin: gǒuqǐzi), two species of boxthorn in the family Solanaceae. It is also known pharmacologically as Lycii Fructus (lycium fruit). In Korea, it is known as gugija. Another common name is "matrimony vine".
Both species are deciduous woody perennial plants, growing 1-3 m high. L. chinense is grown in the south of China and tends to be somewhat shorter, while L. barbarum is grown in the north and tends to be somewhat taller.
Wolfberries and lycium bark play important roles in traditional Chinese medicine (TCM), where they are believed to enhance immune system function, help 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, lung, and kidney channels and enrich yin. They can be eaten raw, brewed into a tea, or prepared as a tincture.
As a food, dried wolfberries are also eaten raw or cooked. Their taste is similar to that of raisins.
Wolfberries contain beta-carotene, Vitamins C, B1, B2 and other vitamins, minerals, antioxidants, and amino acids.
Young shoots and leaves are also grown commercially as a leaf vegetable.
External links
- NHIondemand database
- PDR for Herbal Remedies
- Plant-life.org
- Searching for wolfberry on the Pubmed database finds 50+ papers of interest