Polygonum Multiflorum / He Shou Wu

【Benefits】

In traditional Chinese medicine, processed Polygonum multiflorum (He Shou Wu) is renowned for its effects of tonifying liver and kidney, benefiting essence and blood, blackening hair and beard, and strengthening tendons and bones. Raw Polygonum multiflorum focuses on detoxifying, relieving malaria, and moistening intestines to promote defecation. Processed He Shou Wu effectively alleviates symptoms like liver-kidney deficiency-induced lumbago and knee weakness, essence-blood depletion-caused dizziness and tinnitus, premature graying of hair and beard, and limb weakness. From a modern research perspective, it contains bioactive components such as emodin, chrysophanol, Polygonum multiflorum polysaccharides, and lecithin, which have immunomodulatory, antioxidant, hair-nourishing, and blood lipid-regulating effects. Note: Raw He Shou Wu has potential hepatotoxicity; processed products are safer for long-term use.

【Nicknames】

Shou Wu, Chi Shou Wu (Red He Shou Wu), Ye Jiao Teng Gen (Tuber Fleeceflower Root), Di Jing (Earth Essence), Hei Shou Wu (Black He Shou Wu)

【Properties and Tastes】

Tastes sweet, astringent; slightly warm in nature; enters the Liver and Kidney meridians

【Medicinal Components & Effects】

Polygonum multiflorum is rich in active components. Polygonum multiflorum polysaccharides are the key, exerting immunomodulatory, antioxidant, and anti-aging effects by activating immune cells and scavenging free radicals. Emodin and chrysophanol (main components of raw He Shou Wu) have detoxifying and laxative effects but may cause liver irritation in high doses. Lecithin nourishes neural and reproductive systems, supporting liver and kidney function. Processed He Shou Wu (steamed with black bean juice) reduces hepatotoxicity while enhancing essence-blood tonifying effects. These components work together to tonify liver and kidney, nourish essence and blood, and maintain body vitality.

【Storage Methods】

• Store in a cool, dry, and well-ventilated place (temperature 10–15℃, humidity below 60%), away from direct sunlight and high humidity to prevent mold, insect infestation, and softening.
• Use airtight containers like glass jars or vacuum-sealed bags. Separate raw and processed He Shou Wu to avoid confusion. Add 1–2 packs of desiccants for long-term storage, replacing every 2–3 months.
• Avoid storing with odorous substances to prevent flavor tainting. Regularly check for mold spots, discoloration, or unusual odors—discard immediately if any spoilage is found.