Fu Pen Zi

Fructus Rubus chingii, Raspberry


Oral administration: Decoction, 5 to 10g. It can also be made into pills, extracts, and powder, or be infused in wine.
5:1 concentrated extract: 1 to 2g/day

Chemical Composition

Organic acids; Carbohydrates; Vitamin C; Ellagic acid; b-sitosterol; Fupenzic acid. (1)


Fu Pen Zi is contraindicated in patients with hyperactivity of fire due to yin deficiency and those with scanty, dark urine.


Anti-aging effect

In one study, a 10% Fu Pen Zi decoction prolonged the median death phase, the average length of life, and the maximal lifetime of the fruit fly. The indices from the treatment group were significantly higher than those of control group. The results showed that Fu Pen Zi has an anti-aging action. (2)

Effects on the function of hypothalamus-pituitary-gonad axis

It was reported that the water-soluble extract of Fu Pen Zi decreased LHRH (luteinizing hormone releasing hormone) levels in the hypothalamus, LH (luteinizing hormone) and FSH (follicle –stimulating hormone) levels in the pituitary gland, and E2 levels (estradiol) in the gonad and blood plasma of rats. It also increased the LHRH levels in the thymus and T levels in rat blood plasma. (3)

Effect on improving memory

Zu Shu Sen et al reported that Fu Pen Zi significantly shortened the swimming latent period of senile model mice and decreased the activity of MAO-B (monoamine oxidase B) in the brain, which suggested that Fu Pen Zi was effective in promoting memory. (4)


  1. Xu Zhen Wen, et al. Chemical Composition of Fu Pen Zi. Journal of Chinese Materia Medica. 1981;12(6):19.
  2. Yuan Chao Hui, et al. Effects of Rou Cong Rong and Fu Peng Zi on lifespan of fruit fly. Journal of Senescence. 1991;11(2):102-104.
  3. Chen Shen Hua, et al. Fu Pen Zi water soluble extract solution’s effect on hypothalamus-pituitary-gonad axis in rats. China Journal of Chinese Medicine. 1996;21(9): 560-562.
  4. Zhu Shu Sen, et al. Fu Pen Zi’s effect on cerebral function in senile mice model. Journal of Traditional Chinese Medicine and Herbs. 1998;26(4):42-43.