Chuanlianzi is the name of a traditional Chinese medicine. It is the dried, ripe fruit of Melia toosendan Sieb. et Zucc., a plant in the Meliaceae family. Authentic medicinal materials specifically refer to Chuanlianzi produced in Sichuan, Chongqing, and surrounding areas.It is also produced in provinces such as Gansu, Hubei, Guizhou, and Yunnan. This herb has the effects of soothing the liver and clearing heat, regulating qi and relieving pain, and killing parasites. It is primarily used to treat liver qi stagnation transforming into fire, distension and pain in the chest, flanks, epigastrium, and abdomen, hernia pain, and abdominal pain caused by parasitic infestation.
Sichuan Neem
Chuanlianzi is the name of a traditional Chinese medicine. It is the dried, ripe fruit of Melia toosendan Sieb. et Zucc., a plant in the Meliaceae family. Authentic medicinal materials specifically refer to Chuanlianzi produced in Sichuan, Chongqing, and surrounding areas.It is also produced in provinces such as Gansu, Hubei, Guizhou, and Yunnan. This herb has the effects of soothing the liver and clearing heat, regulating qi and relieving pain, and killing parasites. It is primarily used to treat liver qi stagnation transforming into fire, distension and pain in the chest, flanks, epigastrium, and abdomen, hernia pain, and abdominal pain caused by parasitic infestation.
Chinese Name : 川楝子
Latin Name : Toosendan Fructus
Aliases : Neem Fruit, Refined Neem Fruit, Golden Bell Fruit, Jujube Kernel, Neem Seed, Bitter Neem Seed, Cornelian Cherry, Neem Tree Fruit, Sichuan Neem Fruit
Authentic Producing Area : Sichuan, Chongqing, and surrounding areas
Nature, Flavor & Meridian Tropism : Bitter in taste, cold in nature; enters the Liver, Small Intestine, and Bladder meridians
Benefits & Efficacy
Benefits
Relieves liver stagnation and clears heat; regulates qi and alleviates pain; kills parasites.
Indications
Liver qi stagnation transforming into fire; distending pain in the chest, flanks, epigastrium, and abdomen; hernia pain; abdominal pain due to parasitic infestation.
Usage and Dosage
1. Internal use: Decocted as a soup, 3–10 g; or incorporated into pills or powders. 2. External use: Apply an appropriate amount as a paste made from the powdered herb. Use the stir-fried form to regulate qi and relieve pain; use the raw form to kill parasites.
Precautions
1. Avoid excessive doses or prolonged internal use to prevent adverse effects such as nausea, vomiting, or even death. 2. Patients requiring treatment with Chinese herbal medicine should first consult a licensed Traditional Chinese Medicine (TCM) hospital and obtain a prescription following a professional TCM differential diagnosis.
Chemical Constituents
Mainly contains triterpenoid components: chuanlianin, melia ketone, lipomelianol, chuanlianaldehyde, and melia toxin B1; phenylpropanoid glycosides: chuanlianoside A and chuanlianoside B.
Pharmacological Actions
This product possesses analgesic, anti-inflammatory, anthelmintic, antibacterial, antiviral, and antitumor effects.
Relevant Discussions
1. *The Classic of Herbal Medicine*: “Treats febrile diseases and typhoid fever; severe fever and delirium; kills three types of parasites and treats scabies and sores; promotes urination.”
2. *Treatise on the Nature of Medicinal Substances*: “Treats severe fever in the chest, delirium, and mental agitation with restlessness and oppression.”
3. *Compendium of Materia Medica*: “Treats various hernias, parasitic infestations, and hemorrhoids.” “It disperses heat from the small intestine and bladder, thereby directing the ‘mutual fire’ of the pericardium downward; thus, it is an essential medicine for pain in the chest and abdomen as well as hernias.”
4. *Compendium of Materia Medica: Comprehensive Discourse*: “A medicine that disperses heat and resolves stagnation, and directs the qi of the small intestine and bladder.”
5. *Ben Cao Qiu Yuan*: “Promotes menstrual flow and facilitates urination. Treats dysuria with penile pain radiating to the flanks, seminal emission, masses and accumulations, various conditions of counterflow rising upward, blood in the urine, headaches, bleeding from the gums, and kills parasites.”
Applications
Clinical Applications
1. To treat heat-induced cold-syndrome chest pain and epigastric and flank pain caused by stagnation of liver and stomach qi that has transformed into heat, combine it with Xuanhu to regulate the liver, clear heat, promote qi circulation, and relieve pain, as in the Jinlingzi Powder from *Baoming Ji*.
2. For chronic epigastric and flank pain caused by liver qi stagnation transforming into heat and damaging yin and blood, it is combined with Sheng Di, Dang Gui, and Goji Berries to nourish yin and blood, soothe the liver, and relieve pain, as in the Yiguan Decoction from *Liu Zhou Medical Discourses*.
3. For hernia pain, it is combined with Wuyao, Tangerine Seeds, and Green Tangerine Peel to enhance the analgesic effect.If hernia pain is caused by excessive cold and dampness, combine it with Aniseed, Evodia Fruit, and Frankincense to regulate qi, soothe the liver, dispel cold, and relieve pain, as in the “Qi-Regulating Decoction” from *Collected Explanations of Medical Formulas*.
4. To treat abdominal pain caused by parasitic infestation, combine it with Wild Fennel, Jujube Seed, and Cnidium to further enhance the anthelmintic effect.For children experiencing anal itching caused by pinworms, this herb can also be used to kill parasites and relieve itching; for example, *The Comprehensive Treatise on Surgical Medicine* recommends decocting it with fresh mugwort for fumigation and washing.
5. To treat tinea capitis: Sichuan Melia fruit, which is bitter and cold in nature, clears heat, kills parasites, and treats tinea. Roast it until golden brown, grind into a powder, mix with oil to form a paste, and apply to the affected area.
Related Compatibility
1. Combination of Chuanlianzi and Xiangfu: Chuanlianzi is bitter and cold in nature, with descending properties; it functions to soothe the liver, dispel heat, relieve depression, and alleviate pain. Xiangfu has a pungent taste and neutral nature; it can soothe the liver, regulate qi, regulate menstruation, and relieve pain. When combined, these two herbs enhance the effects of soothing the liver, relieving depression, regulating qi, and alleviating pain. This combination is suitable for conditions such as chest tightness, distension of the flanks, breast distension and pain, frequent sighing, or irregular menstruation caused by liver depression and qi stagnation.
2. Combining Chuanlianzi with Yanhusuo: Chuanlianzi is bitter, cold, and descending in nature; it regulates qi, soothes the liver, and clears liver fire. Yanhusuo is bitter, pungent, and warm; it regulates qi, promotes blood circulation, and relieves pain. When combined, these two herbs can both clear heat from the qi aspect and resolve blood stasis, thereby clearing liver fire, promoting the smooth flow of qi and blood, and alleviating various types of pain. This combination is suitable for conditions characterized by qi stagnation and blood stasis, manifesting as intermittent pain in the chest, abdomen, and flanks.
3. Sichuan Melia Fruit Combined with Fennel Seed: Sichuan Melia Fruit is bitter, cold, and descending in nature; it regulates qi, soothes the liver, and clears liver fire. Fennel Seed is pungent, warm, and aromatic; it dispels cold, relieves pain, regulates qi, and harmonizes the middle jiao.When combined, these two herbs—one cold and one warm—disperse cold stagnation and qi stagnation in the Liver Meridian, enhancing the analgesic effect. This combination is suitable for cold stagnation in the Liver Meridian, particularly for women experiencing a sensation of heaviness and pain in the lower abdomen during menstruation, accompanied by distension and pain in the chest, flanks, and breasts; it is also commonly used for hernias with swelling and pain.
Medicinal Identification
Raw Sichuan Melia Fruit, Roasted Sichuan Melia Fruit, and Salted Sichuan Melia Fruit: Raw Sichuan Melia Fruit is slightly toxic and excels at killing parasites and treating tinea; it can also clear liver fire and relieve pain, and is commonly used to treat abdominal pain caused by parasitic infestations and tinea capitis;When stir-fried, Sichuan Melia fruit moderates its bitter and cold nature, reduces toxicity, and mitigates its laxative side effects. Stir-frying with vinegar enhances its efficacy in soothing the liver, regulating qi, relieving pain, and expelling parasites. It is particularly effective at regulating liver qi and is commonly used for distending pain in the flanks and epigastric pain;Salt-processed Melia fruit directs the action of the herb downward, focusing specifically on the lower jiao. It excels at treating hernias and relieving pain, and is commonly used for hernia-related pain.
Related Medicines
Sunanshan Abdominal Pain Pills, Yin-Deficiency Stomach Pain Granules (Tablets), Breast Lump Elimination Capsules (Tablets), Dysmenorrhea Relief Syrup, and Chronic Liver Yin-Nourishing Capsules.
Related Prescriptions
1. Yiguan Decoction (from *Continuation of Famous Physicians’ Case Records*)
Composition: Northern Glehnia Root, Ophiopogon Tuber, Angelica Root, Raw Rehmannia Root, Sichuan Melia Fruit, Goji Berries.
Functions and Indications: Nourishes yin and soothes the liver. Indicated for liver and kidney yin deficiency with liver qi stagnation, manifested as pain in the chest, epigastrium, and flanks; acid regurgitation and bitter taste; dry throat and mouth; red tongue with little saliva; and a fine, weak, or deficient-string-like pulse. Also treats hernias and masses.
2. Liver-Calming and Wind-Subduing Decoction (from *Medicine: Integrating Chinese and Western Principles*)
Composition: Achyranthes root, Hematite, Artemisia capillaris, Melia azedarach fruit, Barley malt, Dragon bone, Oyster shell, Turtle shell, White peony root, Asparagus root, Scrophularia root, Licorice root.
Functions and Indications: Calms the liver and subdues wind; nourishes yin and subdues yang.Indicated for stroke-like conditions presenting with dizziness and vertigo, eye distension and tinnitus, heat and pain in the head, a flushed complexion resembling intoxication, internal restlessness and heat, frequent belching, progressive weakness in the limbs, and gradual deviation of the mouth and eyes; or even dizziness leading to falls, loss of consciousness with recovery only after some time, or inability to fully recover after regaining consciousness, accompanied by a string-like, long, and forceful pulse.
3. Citrus Seed Pills (from *Jisheng Fang*)
Composition: Citrus seed, seaweed, kelp, kelp, Chinese toon fruit, peach kernel, magnolia bark, ginger juice, akebia stem, bitter orange fruit, Corydalis tuber, cinnamon bark, and wood fragrant.
Functions and Indications: Promotes the flow of qi and relieves pain; softens hardness and disperses nodules. Indicated for cold-damp hernias. Symptoms include testicular swelling and displacement, hardness like stone, pain radiating to the umbilicus and abdomen, and in severe cases, scrotal enlargement; mild cases may present with occasional discharge of yellow fluid, while severe cases may progress to suppuration and ulceration.
Medicinal Diet Therapy
Dandelion, Yuanhu, and Honey Decoction:
1. Effects: Clears heat and detoxifies; regulates qi and relieves pain. This dietary therapy formula is suitable for breast cancer patients experiencing pain and other symptoms caused by internal accumulation of heat-toxin, qi stagnation, and blood stasis.
2. Ingredients: 30 grams each of dandelion, yuanhu, honey, and summer枯草; 20 grams of Sichuan melia fruit; 10 grams of white angelica.
3. Preparation: First, wash the dandelion, corydalis, summer枯草, Chinese toon, and angelica root separately, remove any impurities, and sun-dry or oven-dry them. Chop them into small pieces or segments, then place them together in an earthenware pot. Add water and let soak briefly, then simmer for 30 minutes. Strain through clean gauze to remove the residue, collect the liquid in a container, and once it has cooled to a warm temperature, stir in the honey until well mixed.
4. Dosage: Take twice daily, in the morning and evening.
Notes
References: [1] Zhang Zhenling, ed. Clinical Processing of Chinese Herbal Medicines: Textbook for Higher Education Institutions of Traditional Chinese Medicine [M]. 2024: 82–83. [2] Wu Zhigui, ed.; Fan Cuisheng National Master of Traditional Chinese Medicine Inheritance Studio, Jiangxi University of Traditional Chinese Medicine; Affiliated Hospital of Jiangxi University of Traditional Chinese Medicine; Jiangzhong Pharmaceutical Co., Ltd., eds. Concise Modern Materia Medica [M]. 2024: 472–473. [3] Feng Binbin, Jia Yanmin, and Chen Wen (eds.). Pharmacology of Traditional Chinese Medicine: New-Format Integrated Specialized Textbook for Pharmacy and Traditional Chinese Medicine Majors in Higher Vocational Schools under the 14th Five-Year Plan [M]. 2022: 204–205. [4] State Pharmacopoeia Commission. Clinical Guidelines for the Pharmacopoeia of the People’s Republic of China: Crude Chinese Herbal Slices Volume (2020 Edition) [M]. Beijing: China Pharmaceutical Science and Technology Press, 2022: 696–698. [5] China Association of Traditional Chinese Medicine. General Rules for the Compilation of Standards for Authentic Medicinal Materials [S]. Beijing: China Association of Traditional Chinese Medicine, 2019: 275–283.
Processing & Preparation
Harvesting & Processing
Harvest when the fruit ripens in winter, remove impurities, and dry.
Processing Methods
1. Sichuan Melia Fruit: Take the raw herb, remove impurities, wash thoroughly, moisten until fully saturated, cut into thick slices, and dry. Alternatively, crush before use.
2. Roasted Sichuan Melia Fruit: Place slices or碎块 of Sichuan Melia Fruit in a pan, heat over low heat, and roast until the surface turns deep yellow; then remove and allow to cool. Roasting reduces toxicity and moderates its bitter and cold nature.
3. Salted Sichuan Melia Fruit: Take slices or碎块 of Sichuan Melia Fruit, mix thoroughly with salt water, let stand until thoroughly soaked, place in a pan, and heat over low heat until deep yellow. Remove and air-dry. Use 2 kg of table salt for every 100 kg of Sichuan Melia Fruit slices or碎块.
4. Vinegar-Roasted Sichuan Melia Fruit: Take slices or碎块 of Sichuan Melia fruit, mix thoroughly with rice vinegar, let stand until thoroughly infused, place in a pot, and heat over low heat until they turn a deep yellow color. Remove and air-dry. Use 20 kg of rice vinegar for every 100 kg of Sichuan Melia fruit slices or碎块.
5. Wine-processed Sichuan Melia: Take sliced or crushed Sichuan Melia fruits, mix thoroughly with wine, place in a jar, and steam for 8 hours until all the wine has evaporated. For every 100 kg of sliced or crushed Sichuan Melia fruits, use 30 kg of yellow wine.
Storage Methods
Store in a dry container. Keep roasted Sichuan melia fruit, salted Sichuan melia fruit, vinegar-treated Sichuan melia fruit, and wine-treated Sichuan melia fruit tightly sealed in a cool, dry place to prevent insect infestation and mold growth.
Crude Drug Identification
Identification
Key Points for Distinguishing Sichuan Melia Fruit from Melia Fruit from Other Regions:
1. Sichuan Melia Fruit: Ripe fruits have a smoother surface than unripe ones, are yellowish-white in color, and have a slight sheen; they may have a few indentations or wrinkles and are dotted with small dark brown spots. The flesh of ripe fruits is softer than that of unripe ones, pale yellow in color, and becomes sticky when moistened with water.Mature fruits have 6–8 longitudinal ridges and are divided into 6–8 chambers, each containing one blackish-brown, oblong seed. Mature fruits are subglobose, large, and plump, with a diameter of 2–3.2 cm.
2. Fruits from other regions: The number of longitudinal ridges and seed chambers is less than 6. The fruits are not subglobose, or they are small and not plump. Other characteristics are essentially the same as those of Sichuan Melia fruit.
Properties of Crude Drugs
The drupe is sub-circular, 2–3.2 cm in diameter. The surface is golden yellow to brownish-yellow, slightly glossy, wrinkled, or slightly sunken, with small dark brown spots. The apex bears a scar from the style, and the base is concave with a scar from the fruit stalk. The outer pericarp is leathery, often with a gap between it and the pulp; the pulp is soft and pale yellow, becoming sticky when moistened with water.The seed is spherical or ovoid, hard in texture, with flat ends and 6–8 longitudinal ridges; it is divided into 6–8 chambers, each containing one blackish-brown, oblong seed. It has a distinctive odor and a sour, bitter taste. The best quality fruits are large and plump, with a golden-yellow outer skin and yellowish-white flesh.
Properties of Processed Slices
1. Sichuan Melia Fruit: Irregular thick slices or碎块, with a yellowish-white, soft surface. The seed is spherical or ovoid and hard. The outer skin is golden yellow and leathery. It has a distinctive odor and a sour, bitter taste.
2. Roasted Sichuan Melia Fruit: Resembles Sichuan Melia Fruit in shape, with a yellow surface; the outer skin is scorched yellow, blistered, and has scorch marks. It has a roasted aroma and a bitter, astringent taste.
3. Salted Sichuan Melia Fruit: Resembles Sichuan Melia Fruit, but with a darker color and a salty-bitter taste.
4. Vinegar-treated Sichuan Melia Fruit: Resembles Sichuan Melia Fruit, but with a darker color and a slight vinegar odor.
5. Wine-treated Sichuan Melia Fruit: Resembles Sichuan Melia Fruit, but with a darker color and a slight wine odor.
Botanical Information
Botanical Classification
Chuanlian (Melia azedarach), a plant of the Meliaceae family.
Morphological Characteristics
A tree reaching up to 10 m in height. The bark is grayish-brown; young parts are densely covered with star-shaped scales. The leaves are twice- or thrice-pinnate, approximately 35 cm long; there are 4–5 pairs of pinnae; the leaflets are ovate or narrowly ovate, 4–10 cm long and 2–4 cm wide, with entire margins or, rarely, sparsely serrated.Panicles are axillary; the calyx is gray-green, with 5–6 sepals; petals number 5–6 and are pale purple; stamens number 10 or 12, with filaments fused into a tube.The drupe is large, elliptical or nearly spherical, about 3 cm long, yellow or chestnut brown, with a hard, woody endocarp that is ribbed and 6–8-chambered. The seeds are oblong and flattened. Flowering occurs from March to April, and fruiting from September to November.
Distribution Area
It is distributed in Henan, Hubei, Hunan, Guangxi, Sichuan, Guizhou, Yunnan, Gansu, and other regions.
Growth Habits
It prefers a warm and humid climate and full sun; it does not tolerate shade and can grow at elevations below 1,000 m. It is best cultivated in sunny locations with deep, loose, fertile sandy loam soil.
Propagation Methods
Propagated by seed using the seedling transplant method.
Cultivation Techniques
Harvest pale yellow ripe fruits for seed in November–December. Soak them in clean water for 2–3 days, remove the pulp, extract the seeds, air-dry them, and store them in moist sand to promote germination. Sow the seeds from late February to late March of the following year. Sow in rows by digging transverse furrows 30 cm apart, about 6 cm deep, with a plant spacing of 12 cm.Place one seed kernel in each hole, immediately apply diluted manure water, and cover with 8–10 cm of soil. Seedlings emerge about one month after sowing, with 3–5 seedlings per seed kernel. When seedlings reach 10–15 cm in height, perform one round of weeding and apply human urine; when they reach 18–20 cm, perform a second round of weeding.After one year of cultivation, transplant the seedlings in winter or in the spring of the following year before bud break. Dig planting holes with a row and plant spacing of (2.5–3.5) m × (2.5–3.5) m. Plant one seedling per hole, fill with soil, firm it down, and water thoroughly.