Chinese wolfberry fruit, lycium fruit, goji berries, desert-thorn, Christmas berry, wolfberry , matrimony vine, and Duke of Argyll’s tea tree.

gouqi

Actions & Indications:

nourishes and tonifies the liver and kidney; alleviates sore back, leg, and stomach; improves night vision, blurred vision, diabetes, premature white hair and consumption. The leaves and bark can be used for hot flashes and cough due to consumption. The leaves can be used for tonifying deficiency and to get rid of anxiety, pain in joints and skin, and the toxin from boils.

Medical Function:

improves and regulates immune system.anti-aging properties : a study on 43 healthy senior adults in which each ate 50 grams of qi zi continuously for 10 days (as a therapy period). The blood tests showed that immune indicators IgA, IgG and lymph cell conversion rate were elevated, cAMP increased, cGMP decreased. The ratios of cAMP/cGMP were elevated to healthy levels. Testosterone were elevated.

lowers blood lipids,

elevate level of testosterone

protects liver function, prevents fatty liver

contains anti-cancer properties

simulates estrogens

improves white blood cell counts during chemotherapy

fruit, stems and leaves can lowers blood sugar

fruit, stems and leaves can lower blood pressure

anti-oxidant

taking gou qi zi can increase the weight of the uteri of mature and immature mice.

enhance memory

its chemical ingredients lutein and zeaxanthin can prevent macula degeneration caused by free radicals or external causes.

improves condition of diabetic retinopathy

against Abeta (beta-amyloid) neurotoxicit
toxicity is minimal

Chemical ingredients:

quercetin-rhamno-di-hexoside was present in largest mass fraction (438.6microg/g), followed by quercetin-3-O-rutinoside (281.3microg/g), dicaffeoylquinic acid isomers (250.1microg/g), chlorogenic acid (237.0microg/g), quercetin-di-(rhamnohexoside) (117.5microg/g), quercetin-di-(rhamno)-hexoside (116.8mug/g), kaempferol-3-O-rutinoside (97.7microg/g), isorhamnetin-3-O-rutinoside (72.1microg/g), p-coumaric acid (64.0microg/g), caffeic acid (23.7microg/g) and vanillic acid (22.8microg/g).

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