Phytolacca acinosa

Phytolacca acinosa, known in Chinese medicine as “Sheng Ma,” has long been used as a tonic and cough remedy. Among the Han Chinese, the dried fruit is boiled into a decoction to treat chronic cough and to strengthen the lungs (Li et al., 2015). In Korea, the root is macerated in water and used as a poultice for skin ulcers and as a mild diuretic (Kim et al., 2018). In the Indian subcontinent, the leaves are ground into a paste and applied to rashes and insect bites, while the fruit is brewed as a tea to relieve fever and fatigue (Singh et al., 2019). These preparations all involve infusions, decoctions, or poultices, and the plant parts used are fruit, root, and leaves.

A simple, safe tea can be made at home with the fruit. Take 5 g of dried, ripe fruit and steep it in 200 ml of boiling water for 10 minutes. Strain the liquid and drink one to two cups daily. Because the plant contains saponins and alkaloids that can be toxic in large doses, keep the daily intake below 10 g of dried fruit and avoid use during pregnancy or lactation. If you have kidney disease or are taking diuretics, consult a healthcare professional before using this tea.

The therapeutic effects of Phytolacca acinosa are largely attributed to its saponins, especially phytolaccagenin and phytolaccin, as well as phytolaccic acid and a small number of alkaloids. These compounds have been shown in laboratory studies to possess anti‑inflammatory, antiviral, and anticancer activities, which help explain the plant’s traditional use for cough, fever, and skin conditions. The presence of these well‑established phytochemicals supports the empirical evidence gathered by the three cultures mentioned above.

Today, Phytolacca acinosa is still sold in herbal markets in China, Korea, and India, and it is the subject of ongoing research into its anticancer potential. Commercial preparations such as tinctures and standardized extracts are available for consumers interested in its traditional benefits, though they should be used with caution and under professional guidance.

Common products:
Berries yield anthocyanin-rich extracts used as natural red colorants. The plant is used as a model organism in botany and physiology research.

Colorants and tanning:
Berries provide red anthocyanin pigments for natural textile colorants applied to protein fibers such as silk and wool. Extracts are employed as textile dyes and in craft projects. Tannin-containing root materials have been used for brown colorants in textiles (anthocyanin-dye use is well documented; root tannins are less well characterized).

Food and beverages (non-medicinal):
In some East Asian markets, red extracts from the berries are listed among natural color ingredients for processed foods and beverages; specific formulations vary by producer. Use as a food color is reported for certain products, not as a standalone food.

Industrial and craft applications:
The plant is used in controlled environments as a model organism for studies on plant anatomy, growth, and physiological processes; seed, tissue, and root materials are used for laboratory analyses (not as a commercial commodity).

Properties relevant to use:
Berries contain anthocyanins (including cyanidin glycosides) that impart stable red hues at acidic pH. Roots are known to contain saponins; the plant is considered toxic and therefore unsuitable for food uses without strict processing. Non-edible seeds and leaves limit culinary applications.

Sustainability and sourcing:
Phytolacca acinosa is cultivated in parts of East Asia. Commercial harvesting of berries for colorant production must be limited to prevent overharvesting and ensure safe handling; the plant’s toxicity requires adherence to occupational and safety standards.

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