Evidence supporting the use of: Forsythia
For the health condition: Colds (antiviral)

Links: Go back one page, Tool main page, Ingredients list, Health conditions list, Body systems list

Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Forsythia (Forsythia suspensa) has a long history of use in Traditional Chinese Medicine (TCM) for the treatment of febrile illnesses, including the common cold and upper respiratory tract infections. Forsythia is often paired with Lonicera japonica (honeysuckle) in the well-known TCM formula Yin Qiao San, which is traditionally given at the onset of colds, particularly those characterized by sore throat and fever. The rationale for its use is based on the TCM principles of "clearing heat" and "removing toxins," concepts that loosely correspond to targeting symptoms of infection.

Modern laboratory studies have identified various compounds in forsythia, such as forsythoside A, lignans, and flavonoids, that display antibacterial, anti-inflammatory, and some antiviral activities in vitro. However, high-quality clinical evidence demonstrating that forsythia is effective as an antiviral agent in humans, specifically for colds, remains limited. Some small clinical studies and animal experiments suggest potential benefits, but results are inconsistent and the quality of trials is generally low. Most scientific reviews conclude that while forsythia may have some bioactive properties, there is insufficient rigorous clinical evidence to fully endorse its use for viral upper respiratory infections.

In summary, forsythia’s use for colds is primarily justified by traditional medicine practices rather than strong scientific validation. The evidence level is rated as 2, reflecting promising but inconclusive preclinical findings and a strong historical precedent of use, but a lack of robust human clinical data.

More about forsythia
More about Colds (antiviral)

Other ingredients used for Colds (antiviral)

allspice
aloe vera
anthocyanins
arabinogalactan
waterhyssop
basil
berry flavor
beta-pinene
bilberry
bisabolol
black cumin
black currant
black garlic
blueberry
Indian frankincense
cat's claw
catechins
cinnamon
citrus bioflavonoids
citrus oil
clove
turmeric
echinacea purpurea
elderberry
epigallocatechin gallate (EGCG)
forsythia
garlic bulb
ginger
green tea
honeysuckle
knotweed
lactoferrin
lactoperoxidase
lauric acid
lemon
licorice root
luteolin
mastic gum
monolaurin
oregano
perilla
phellodendron amurense
phenolic acids
pineapple
pomegranate
quercetin
resveratrol
rhizome
rosemary
schizonepeta
shiitake mushroom
spirulina
thyme
vitamin C
vitamin D
wasabia japonica
zinc
xanthium (cockleburs)
hyssop
papaya
mugwort
neem tree
nut grass
alpinia galangal
commiphora
buckthorn
pau d'arco
morus
lemongrass
chrysanthemum
ganoderma
morinda
oriental arborvitae
zanthoxylum
fulvic acid
goji berry
indigo leaves
soursop
Ash
Agastache
Autumn elaeagnus
Alpha-terpineol
Apigenin
Allicin
Anamu
AHCC
Andrographolide
Amentoflavone
Asam gelugor
Acacetin
Aureobasidium pullulans
Andrographis
Asteracea
Allyl Sulfide
allyl isothiocyanate
Alliin
Allium tuberosum
Atractylone
Bee Propolis
Black Seed
Baikal Skullcap
Baphicacanthus cusia
Bidens pilosa
Broussonetia
Balsam
Bishop's Weed
Black galingale
Bitter Grass
Bee hive
Basidiomycota
berry
Bee products
Black Nightshade
Bombax
Baicalin
Bassia scoparia
Borneol
Caffeic Acid
Camellia sinensis
Coconut
Curry leaf
Chinese Mountain Ant
Clerodendrum trichotomum
Coriolus mushroom
Carrageenan
Carvacrol
Capillary Artemisia
Citron
Citrus
Chinese Raisintree
Cowherb
Cistus
Common madia
Cinnamaldehyde
Costus
Celosia
Chondrus
Deoxyandrographolides
David's Milkberry
European Elder
Echinacea
Elder
Goldthread
Garlic
Galangal
Sandalwood