Herbs (Global Traditional) · Traditional Chinese Medicine
Shou Wu (Polygonum multiflorum) (Polygonum multiflorum)
Moderate Evidencebotanical3 PubMed Studies
Hermetica Superfood Encyclopedia
Shou Wu (Polygonum multiflorum) contains stilbene glycosides and anthraquinones that may support cellular antioxidant defense systems. The herb has been traditionally used in Chinese medicine for over 1,000 years primarily for anti-aging and longevity support.
Shou Wu (Polygonum multiflorum) is a perennial climbing herb from the Polygonaceae family, native to central and southern China, Japan, and Tibet. The medicinal parts are the dried tuberous roots, harvested after 3-4 years of growth, processed through water or alcohol extraction methods.
The research dossier notably lacks details on human clinical trials, RCTs, or meta-analyses for Polygonum multiflorum, with no PubMed PMIDs provided for such studies. Available evidence consists primarily of preclinical reviews and case reports documenting adverse effects, particularly hepatotoxicity cases such as jaundice occurring after 2 tablets/day of Shou Wu Pian.
No clinically studied dosage ranges are documented in the available research for extracts, powders, or standardized forms. One case report involved 2 tablets/day of Shou Wu Pian (standardized for stilbene glycoside) resulting in liver injury. Consult a healthcare provider before starting any new supplement.
Shou Wu (Polygonum multiflorum) root is not consumed as a primary food source and lacks conventional macronutrient significance in dietary terms. Carbohydrates dominate the dry weight composition, primarily in the form of starch and soluble polysaccharides (estimated 30–50% dry weight), including rhamnogalacturonan-type polysaccharides shown to have immunomodulatory activity. Crude fiber content is moderate (approximately 10–15% dry weight). Protein content is low (approximately 3–6% dry weight), with limited amino acid profiling data available. Fat content is minimal (<2% dry weight). The primary bioactive compounds are stilbene glycosides, most notably 2,3,5,4'-tetrahydroxystilbene-2-O-β-D-glucoside (THSG), which is considered the principal active constituent and is present at approximately 1–2.5% of dry root weight per Chinese Pharmacopoeia standards (minimum 1.0% required for official-grade material). Anthraquinones are present, including emodin and physcion, typically at 0.1–0.5% dry weight; these compounds carry hepatotoxicity concerns and are partially reduced during the traditional processing ('zhi' or prepared form) via steaming with black bean juice, which converts free anthraquinones to less toxic bound forms. Processed (zhi) Shou Wu contains lower free anthraquinone levels compared to raw (sheng) root. Tannins, particularly condensed tannins (proanthocyanidins), are present at approximately 5–8% dry weight and contribute to astringency and antioxidant capacity. Lecithin has been reported in the root at trace levels. Mineral content includes iron, zinc, and manganese at low but detectable concentrations, though no standardized quantification is widely cited in peer-reviewed literature. Bioavailability of THSG is documented in animal pharmacokinetic studies showing rapid oral absorption with peak plasma concentrations within 1–2 hours, though human pharmacokinetic data remain sparse. Anthraquinone bioavailability is influenced by gut microbiota metabolism. Overall nutritional contribution as a micronutrient source is negligible; the root is used therapeutically at typical doses of 9–15g dry herb per day in decoction form rather than as a food.
Shou Wu's primary bioactive compounds include 2,3,5,4'-tetrahydroxystilbene-2-O-β-D-glucoside (TSG) and emodin, which activate cellular antioxidant pathways including Nrf2/ARE signaling. These stilbene glycosides and anthraquinones modulate inflammatory mediators like NF-κB and enhance endogenous antioxidant enzyme activity. The compounds also influence cellular senescence pathways through SIRT1 activation and telomerase expression.
Current evidence for Shou Wu consists primarily of preclinical studies and traditional use documentation spanning over 1,000 years. Controlled human clinical trials specifically evaluating anti-aging, antioxidant, or anti-inflammatory effects are lacking in the published literature. Most research has been conducted in cell culture and animal models, showing promising antioxidant activity and inflammatory modulation. Human studies are needed to validate the traditional therapeutic claims and establish clinical efficacy.
Raw Shou Wu contains hepatotoxic compounds that can cause liver injury, while processed forms (Zhi He Shou Wu) have reduced toxicity. Common side effects include gastrointestinal upset, diarrhea, and potential liver enzyme elevation with prolonged use. The herb may interact with medications metabolized by cytochrome P450 enzymes and should be avoided during pregnancy and lactation. Regular liver function monitoring is recommended for long-term use, and individuals with existing liver conditions should avoid this supplement.
