five-flavor berry
schisandra chinensis latin

The berries, also known as five-flavor berries, are spicy, sour, salty, bitter and sweet, each flavor thought to possess a specific medicinal property, although the overall benefit is thought to be a sexual one.

The larvae feed on Schisandra chinensis.

It was traditionally eaten together with jindallae hwachae, or traditional punch consisting of the same flower floating in honeyed water or omija juice (Schisandra chinensis berries).

Suitable crude drugs for this purpose are Eleutherococcus senticosus (Siberian ginseng), Rhodiola rosea and Schisandra chinensis, which also can be used for repeated administration.

Panossian A., Wikman G. Pharmacology of Schisandra chinensis Bail.: An overview of Russian research and uses in medicine .

The drink is infused with ginseng and eleven other herbs, including licorice, omija (Schisandra chinensis), gugija (Chinese wolfberry), Astragalus propinquus root, ginger, and cinnamon.

Myungjak omija - This is a naturally fermented wine from Omija (Schisandra chinensis fruit) which has been used for tonic medicine for a long time in many Asian countries.

Omija hwachae or Omijacha (omija fruit punch or omija tea) is a kind of Korean traditional drink made of fruit herbs called omija (Schisandra chinensis).

The fruits for the hangwa are Korean cherry, apricot, Chinese quince, and omija (Schisandra chinensis) which have a soft texture, large amounts of natural pectin and a tart-sweet flavor.

Traditional Chinese medicines Wu Wei Zi (Schisandra chinensis Baill) and Gan Cao (Glycyrrhiza uralensis Fisch) activate pregnane X receptor and increase warfarin clearance in rats.

Southeast of the Selemdzha are the Bureya and the Arkhara Rivers, which have the richest remaining forests in the oblast with Korean pine, Schisandra chinensis, Mongolian Oak, and other Manchurian flora.

Schisandrin B is the most abundant dibenzocyclooctadiene isolated from the fruit of Schisandra chinensis (Turcz) Baillon or Wu-Wei-Zi (transliterally meaning "the fruit of five tastes" in Chinese), which is a commonly used tonic herb in Chinese medicine, particularly for the treatment of liver ailments.