Wu Wei Zi (Schisandra) is known as the “Five flavor fruit”, because it contains the five flavors (sweet, sour, acrid, bitter and salty). It has long been used in Chinese herbal medicine to support both the Lung and Kidney and as a sedative. Wu Wei Zi (Schisandra) is a climber originating from China, Japan and Korea. Components of Wu Wei Zi (Schisandra) primarily include volatile compounds, lignans, glycosides and organic acids. Shan Pu Tao (Sesbania) is an adulterant commonly found in Wu Wei Zi (Schisandra). Wu Wei Zi (Schisandra) can be used as a dried herb, infusion, decoction or tincture. It has been shown to improve reproductive function, work capacity and liver function. It may also protect against Adriamycin-induced cardiomyopathy, reduce anxiety, improve memory and be helpful in the treatment of allergies. From a traditional Chinese medicine viewpoint, Wu Wei Zi (Schisandra) is mainly sour and warm and enters the Heart, Kidney and Lung Channels. The main actions of Wu Wei Zi (Schisandra) are to contain Lung Qi, grasp Qi, enrich the Kidney, stop diarrhea, nourish the Liver, boost male Essence, fortify Yin, stop coughing, calm Shen and generate Body Fluids. Generally considered a safe herb, side effects of Wu Wei Zi (Schisandra) include gastric upset and skin rashes. There are no documented drug interactions, but there is potential for negative interaction with corticosteroids, because of their shared cytochrome p450 metabolism. Wu Wei Zi (Schisandra) may also enhance the metabolism of digoxin, coumarin and anticonvulsants.