Schisandra Berry

Schisandra berry ( Schisandra chinensis or Schisandra sphenanthera ) is a deciduous climbing vine native to East Asia. The dried fruit has been used for centuries in Traditional Chinese Medicine.

• The berry is prized for its “five‑flavor” profile (sweet, sour, salty, bitter, and pungent).
• It is primarily employed as an adaptogenic herb.
• It helps the body tolerate physical, chemical, or emotional stress.
• It supports liver and metabolic health.

• The principal active constituents are dibenzocyclooctadiene lignans such as schisandrin (C₁₈H₂₄O₆, IUPAC: (4S,7R)-4,5-dimethoxy-7-(1‑hydroxy-2‑propyl)‑2,6,8‑trimethyl‑1‑oxabicyclo[5.3.0]oct-2‑ene‑3‑one).
• Schisandrin B (C₂₁H₂₈O₆) and gomisin A (C₂₁H₂₈O₇) share a fused cyclooctadiene core with multiple methoxy and hydroxyl groups, conferring lipophilicity that facilitates cellular membrane penetration.
• Their log P values (≈ 3–4) enable moderate oral bioavailability.
• Lignans are stable under acidic pH but susceptible to oxidation; thus, extracts are often stabilized with antioxidants (e.g., vitamin E) and stored under nitrogen.

• Schisandra berries are harvested primarily in the Russian Far East, China (particularly Heilongjiang and Jilin provinces), and Korea.
• Commercial supplements usually use a 30‑70 % lignan‑rich ethanol or supercritical CO₂ extract, preserving both lipophilic and hydrophilic constituents.
• Wild‑harvested fruit can vary in lignan content; cultivated varieties (e.g., “Mongolian” and “Chinese” cultivars) are cultivated under controlled conditions to standardize potency.
• Quality criteria include:
  • (i) ≥ 30 % lignans (verified by HPLC)
  • (ii) low heavy‑metal and pesticide residues (below USP limits)
  • (iii) third‑party testing for microbial contamination.
• Standardized extracts from reputable GMP‑certified manufacturers ensure consistent dosing and reduce variability compared with raw powder.