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LIGUSTRUM
Parts used and where grown: This shrub is native to China and eastern Asia and is now grown ornamentally in the United States. The berry of ligustrum is used medicinally.
Ligustrum has been used in connection with the following conditions (refer to the individual health concern for complete information):
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Immune
function Infection |
 Reliable
and relatively consistent scientific data showing a substantial health benefit. Contradictory, insufficient, or preliminary studies
suggesting a health benefit or minimal health benefit. An herb is primarily supported by traditional use, or
the herb or supplement has little scientific support and/or minimal health benefit. |
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Historical or traditional use (may or may not be supported by scientific studies): Since ancient times, ligustrum berries have been employed as a “yin” tonic in Traditional Chinese Medicine.1 Ligustrum was used for a wide range of conditions, including premature aging and ringing in the ears.2
Active constituents: The major constituent in ligustrum is ligustrin (oleanolic acid). Preliminary studies, mostly conducted in China, suggest that ligustrum stimulates the immune system, decreases inflammation, and protects the liver.3 Ligustrum is often combined with astragalus in Traditional Chinese Medicine. Although used for long-term support of the immune system in people with depressed immune function or cancer, more research is needed to demonstrate the optimal length of time to use ligustrum.
How much is usually taken? Powdered, encapsulated berries, 1–3 teaspoons (5–15 grams) per day, are sometimes recommended.4 A similar amount of berries can be made into tea by adding 1/2–1 teaspoon (2–5 grams) of powdered or crushed berries to 1 cup (250 ml) of boiling water and steeping for ten to fifteen minutes. Alternatively, 3/4–1 teaspoon (3–5 ml) of tincture three times per day can be taken.
References:
1. Benksy D, Gamble A, Kaptchuk T. Chinese Herbal Medicine: Materia Medica. Seattle: Eastland Press, 1993, 366.
2. Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Foods, Drugs, and Cosmetics, 2d ed. New York: John Wiley & Sons, 1996, 350–2.
3. Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Foods, Drugs, and Cosmetics, 2d ed. New York: John Wiley & Sons, 1996, 350–2.
4. Foster S, Yue CX. Herbal Emissaries: Bringing Chinese Herbs to the West. Rochester, VT: Healing Arts Press, 1992, 227–32.
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