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Revision as of 20:03, 30 November 2004 by Tcr25 (talk | contribs) (clean up and POV fix; lots deleted)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)Chinese Wolfberry (枸杞子 gou qi zi or 寧夏枸杞 ningxia gou qi) is the common name for the friut of Lycium barbarum or L. chinense, a type of boxthorn and part of the Solanaceae family. It is also known pharmocalogically as Lycii Fructus (lycium fruit).
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.