schisandra

Schisandra is a genus of deciduous, woody climbing shrubs in the family Schisandraceae. The most widely used species is Schisandra chinensis, known as the Chinese magnolia vine or five-flavor berry. Another commonly cited species is Schisandra sphenanthera. Together, these plants are valued for their berries and extract as traditional remedies and dietary supplements.

Schisandra plants produce glossy leaves, small greenish flowers, and clusters of red berries that ripen in autumn. The berries are edible and famed in traditional medicine for their five distinct tastes: sour, sweet, bitter, salty, and pungent. The fruit has been used both fresh and dried, and extracts are sold in standardized forms for herbal preparations.

Native to temperate regions of northeast Asia, Schisandra grows in forests and along riverbanks and is cultivated in gardens and farms in other areas. It prefers moist, well-drained soil and support for climbing growth.

Phytochemically, Schisandra contains lignans such as schisandrin, gomisin, and deoxyschisandrin, among other compounds. These constituents are studied for their potential antioxidant, anti-inflammatory, hepatoprotective, and adaptogenic properties, though the exact mechanisms and efficacy vary by species and preparation.

In traditional Chinese medicine, Schisandra is used as a tonic to support liver and lung function, improve endurance, and reduce fatigue. Modern research has explored potential hepatoprotective and antioxidant effects, but clinical evidence remains limited and inconclusive. Preparations vary in concentration and quality, and potential drug interactions warrant cautious use, especially with liver-affecting medications or anticoagulants.