Chinese Lycium (Lycium Barbarum. L) is a perennial shrub with small red fruits. Chinese Lycium grows throughout much of China and Tibet, and it's cultivated extensively across central and northern China. Chinese Lycium berries are picked in late summer and early autumn. Chinese Lycium has very strong roots and can thrive for several hundred years.

The health-promoting properties of Chinese Lycium have been known for thousands of years. One of the most famous doctors and herbalogist in Chinese history, Li Shizhen, in his celebrated work “Materia Medica”, mentions that the residents of Nanqu Village in China have the habit of eating Chinese Lycium fruits and achieving longeivity.

High in Nutrient

Chinese Lycium contains powerful antioxidants like flavonoids, more beta-carotene than carrots, and Vitamin C. It's also loaded with vitamin A, B1, B2, B6 and E, as well as amino acids, polysaccharides and fatty acids. Lycium is amazingly rich in Zeaxantine, which is about 40 times higher than corn (18mcg/gFW).



Cheng CY, Chung WY, SzetoYT, Benzie IF.
Antioxidant Research Group, Faculty of Health and Social Sciences, The Hong KongPolytechnicUniversity, Kowloon, Hong Kong SAR, China

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