Bio-Live: Oregon Grape is a key herb in Bio-Live Liver.
Description: A hardy, quick growing, evergreen shrub, growing to 1.8m (6ft) in height. The shiny, alternate green leaves are spineless at the base. The yellow to green intensely aromatic flowers gather in clusters. The blue/black berries have up to 9 seeds. The root is odourless with a bitter taste.
Habit and cultivation: This hardy shrub was native to British Columbia in Canada, traveling down to Oregon. It was introduced to the UK and many of the cooler temperate climates of the world in the early 18th century. Grown from seed or cutting, both frost and drought resistant, it needs very little attention.
Actions (known for): Anti-catarrhal (upper respiratory tract), anti-inflammatory, anti-microbial, bitter tonic, cholagogue and tonic to the spleen.
Parts used: Rhizome and root.
Constituents (bio available chemicals): Aporphine alkaloids, aquifoline, armoline, baluchistine, berbamine, berberine, bisbenzylisoquinoline alkaloids, columbamine, corytuberine, isocorydine, isothebaine, jatorrhizine, magnoflorine, obamegine, oxyacanthine, oxyberberine, protoberberine, alkaloids and tannins.
Nutritional constituents: Minerals: manganese, silicon, sodium, copper and zinc.
Indications: Acne, boils, impaired digestion, gall stones and gallbladder disorders, bacterial overgrowth in the gut, gout, liver disease, rheumatic conditions, urticaria, psoriasis.
Topically: acne and psoriasis.
Dosage: Liquid extract (1:2): 20-50ml per week. Decoction: 1-2g 3 x daily.
British Herbal Pharmacopoeia: Psoriasis, eczema, catarrhal gastritis with cholecystitis.
Cautions for therapeutic doses: Avoid during first trimester of pregnancy.
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