Fruit of Forsythia suspensa (Thunb.) Vahi., family Oleaceae.
Fruit somewhat flat-ovate, with acute tip and rounded bases, 1.0-2.5 cm
long, surface green-brown or brown, with numerous convex spots and longitudinal
wrinkles, and a longitudinal groove on each of the both sides. Pericarp
indehiscing or dehiscing into two. Bitter in taste, slightly cold in nature,
and attributive to lung, heart and gallbladder channels.
Clear away heat and toxic material, expel wind and heat, disperse lumps
1. For the onset of seasonal febrile diseases and exogenous wind-heat
syndrome with fever, mild chilliness and thirst.
2. For qifen sthenia-heat syndrome with high fever, excessive thirst,
full and large pulse, or syndrome involving the pericardium with fever,
restlessness and coma.
3. For skin infections and scrofula. In addition, recently used for anaphylactic,
thrombocytopenic purpura and hepatitis with heat-syndrome.
Forsythol is a broad-spectrum antibacterial component.
2. Oleanolic acid contained in its pericarp exerts a mild cardiotonic
and diuretic effect.
3. Its alcoholic extract is anti-inflammatory and reduces capillary fragility
in the inflammatory focus.
4. Its decoction inhibits digitalis or apomorphine-induced vomiting in
pigeons and in dogs.
5. Relieves the damage liver elicited by CCl4.