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Schizandra

Schizandra fruit, a powered herb deriving from Schizandra chinensis (also known as Wuweizi and Wurenchum), has been classified as an adaptogen because of its ability to balance and regulate many functions of the body. It is preferably included in this formula as a balancing agent to combat the widespread effects of stress. Compounds in schizandra called schizandrins have been found to have comparable or stronger free radical scavenging capability than vitamins C and E. Schizandrines are lignans and have known hepato-protective and hepato-regenerative properties. They maintains the integrity of hepatocyte cellular membranes; increases hepatic levels of ascorbic acid; inhibits NADPH oxidation; inhibits lipid peroxidation at the hepatic microsomal level as well as formation of hepatic malondialdehyde; diminishes production of carbon monoxide at the hepatic level; Schizandrines have an inductor effect in the enzymatic anti-toxic microsomal hepatic cytochrome P-450; increase biliary flow and the excretion of toxic substances; promote recovery of hepatic functions; induces mRNA formation for the Hepatocyte Growth Factor (HGF); encourage the proliferation of the hepatocyte's endoplasmic smooth reticula, and accelerate the proliferation of hepatocytes. Schizandra is found to increase omithine decarboxylase activity as well as the mitotic index, facilitate DNA synthesis and hepatic proteins; increase levels of glutathione, glutathione reductase and glucose-6-phosphate, improving the regeneration capacity of the liver.

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