Wolfberry's value to human health was explored in China thousands of years ago. It has been cited by several ancient Chinese Medica since the Tang Dynasty (1000-1400 A. D) for its multiple health benefits, such as: nourishing the Yin (Yin-Yang theory is the fundamental theory of Chinese Traditional Medicine. Yin represents the material part of the body and Yang represents the energy and function of the body), strengthening the eyes, liver and kidney and nourishing the blood.

Ancient people used wolfberry fruit to make tea, soup, stew and wine or chewed them like raisins. Scientists in modern China have extensively studied wolfberry fruits, their nutrients and their medical benefits. Wolfberry is also an excellent herb for antioxidants.

Wolfberry (a member of Solanacea family) is a wild bush found in the north west of China. Because of its nutrient value and pleasant taste, Chinese people have been growing this magic herb for hundreds of years.

Wolfberry can tolerate temperatures from -27°C to 39°C. It blooms between April and October and harvest is from June to October depending on the weather and growing areas.

When ready for harvest, the fruit turns red, is nearly oblong in shape and juicy. Fullness, redness and sweat taste demonstrates the best quality of the fruit.

The main active component of the fruit is the Lycium Barbarum Polysaccharide (LBP)1. The amount of LBP may vary depending upon the type of wolfberry; the better the wolfberry, the higher percentage of LBP2. Wolfberry contains 19 types of amino acids and 21 trace minerals. It has more beta-carotene than carrots and nearly as much Vitamin C as oranges and protein as bee pollen.

In 1983, the Ministry of the Public Health of China approved Wolfberry to be marketed as a natural food or botanical medicine.

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