Morinda root / ba ji tian (巴戟天)

Morinda officinalis

Edible plant

Chinese

Safety information

Toxicity: Low; listed in China as medicine-food homologous in some uses.

Contraindications: Yin-deficiency heat / damp-heat patterns (TCM).

Interactions: None well documented.

Evidence level

Preclinical

Supported by laboratory or animal studies; not yet confirmed in humans.

Preparations

wine/salt-processed · root

Part used: root

Evidence:Traditional (systematized)

in formula · root

Part used: root

Evidence:Traditional (systematized)

decoction · root

Part used: root

Traditional use: tonifies kidney yang, strengthens sinew/bone, expels wind-damp; impotence, infertility, cold uterus, lumbar/knee weakness, wind-damp joint pain

Proposed mechanism: oligosaccharides (inulin-type), anthraquinones, iridoids — antidepressant, anti-osteoporotic, anti-fatigue, immunomodulatory

Evidence:Preclinical

General preparation guide →

Associated conditions

impotence lumbar knee weakness infertility wind damp joint pain

Edibility

Edible parts: Root used in tonic soups in southern China; not a common raw food.

Nutritional notes

Oligosaccharides (prebiotic-type) — functional-tonic role.

Healing traditions

Chinese

Sources (1)

[E27] Morinda officinalis oligosaccharide components & pharmacology review

All sources →