Chinese Herbal Medicine Introduction
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| Divine Farmer’s Classic of Materia Medica | Shen Zong Ben Cao Jing
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| The earliest extant treatise on Chinese medicine and herbs | Shen Zong Ben Cao Jing
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| How many herbs did the shen zong ben cao jing contain? | 365
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| Si qi means __ | temperature
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| Wu wei means ___ | taste
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| Tang dynasty had what book that was recognized by the chinese governemnt? | Tang Ben Cao
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| How many herbs did the tang ben cao contain? | 844
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| It developed Eighteen Incompatibilities & Nineteen Antagonisms. | Tai Ping Hui Min He Ji Ju Fang
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| Who was china's most celebrated herbalist? | Li Shi Zhen
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| How many years did it take Li Shi Zhen to write the grand materia medica? | 27 years
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| What is the Chinese name for the Grand Materia Medica? | Ben Cao Gang Mu
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| What is the purpose of preparing herbal substances? | (1) Eliminate or decrease toxins, side effects or the intensity of an herbal substance.
(2) Change actions of herbs to fit clinical conditions.
(3) Ease of storage.
(4) Clean and prepare for use as herbal medicine.
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| Methods that utilize the herb | (1) moisten before slicing (2) soaking to remove unwanted properties (3) Aqueous trituration- Minerals are ground with water until reduced to an extremely fine powder
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| Dry-frying, frying with liquids, calcining, roasting in ashes, dry curing or baking are all examples of what? | Methods that utilize fire
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| Dry the herbs for storage or to more easily break them down to small pieces. Dirt and wheat (other herbal remedies) can be used in order to change the actions of herbs. (can become more astringent to address more diarrhea conditions) | Dry-frying
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| Frying with honey, hard liquor, vinegar, ginger, salt | frying with liquids
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| adds astringent action and renders the substance brittle and easy to pulverize; usually applied to minerals and shells. - some kind of leakage condition - diarrhea or sweating or coughing | calcining
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| wrap the herb in moistened paper, paste (flour dough) or mud and heat it in hot cinders. - campfire - Roasting | roasting in ashes
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| use slow, mild heat to avoid charring the herb. | Dry curing or baking
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| chao | Dry-frying
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| frying with liquids | zhi
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| calcining | duan
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| Roasting in ashes | wei
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| Dry curing or baking | bei, hong
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| Boiling, steaming, quenching, simmering are all examples of what? | Methods utilizing both heat and water
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| What is the most common solvent? | Water
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| Zhu | boiling
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| steaming | zheng
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| cui | quenching
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| ao | simmering
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| tang | decoctions
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| wu huo | high flame to bring to a boil quickly
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| wen huo | low flame to simmer
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| Most standard formulas are cooked for ____minutes. | 20-30
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| Formulas that release the exterior (EPI) or contain aromatic herbs are cooked for ___ minutes. | 10-15
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| Tonic or rich, cloying herbs are cooked _____ minutes. | 45-60
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| xian jian | decocted first
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| a. Toxic herbs are cooked for 30-45 minutes (at least, some up to 2 hours) b. Minerals and shells are cooked for 20-30 minutes. | Decocted first
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| Hou xia | added near the end
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| a. Aromatic herbs should be added to the decoction 4-5 minutes before end b. Some herbs will have a much stronger effect if added near the end | Added near end
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| bao jian | Decocted in gauze
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| a. Herbs with cilia (fine, hair-like structures - like magnolia flower). b. Small seeds (like poppy seeds). c. Some minerals. | Decocted in Gauze
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| Dan jian | Separately decocted or simmered
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| Some rare and very expensive herbs must be separately decocted or simmered to obtain the maximum effect. Often sliced very thin and then cooked in a double boiler for a long time | Dan Jian
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| 溶化 rong hua or 烊化 yang hua | Dissolved in strained decoction
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| Highly viscous or sticky substances need to be separately dissolved in a small bowl and added to the strained decoction. The decoction can be used to dissolve the herbs. | Dissolved in strained decoction
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| chong fu | Taken with strained decoction
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| Some expensive, aromatic substances cannot be heated or boiled. They need to be ground into powder and taken with the decoction or warm water. | Taken with strained decoction
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| Si qi | thermal temperature
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| wu wei | taste
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| sheng jiang fu chen | direction
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| gui jing | channel affiliation
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| du xing | toxicity
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| han | cold
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| liang | cool
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| re | hot
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| wen | warm
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| ping | neutral
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| xin | pungent/acrid
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| gan | sweet
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| se | astringent
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| xian | salty
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| a. disperses outward, induces diaphoresis, dispels exterior pathogenic factors. b. moves the qi and blood. | Acrid/Pungent
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| Indicated for: a. External pathogenic influence. b. Qi and blood stagnation. | Acrid/Pungent
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| a. tonifies deficiency. b. harmonizes the middle jiao and moderates the drastic effects of some herbs. c. Moderates pain (nagging pn, 3-5/10, 10 = worst) | Sweet
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| Indicated for a. deficiency b. pain | Sweet
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| stabilizes and binds, reduces or prevents the loss of body fluids, relieves muscle spasms. | Sour
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| Indicated for loss of body fluids (general) muscle spasms and cramps | Sour
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| Stabilizes and binds, reduces or prevents the loss of body fluids | Astringent
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| only used for leakage conditions Perspiration, diarrhea, bleeding, leukorrhea, urinary incontinence, enuresis, spermatorrhea and nocturnal emission. | Astringent
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| purges a. downward draining to unblock. b. descends inappropriately rising Lung qi. c. eliminates heat and dries dampness (good for treating bi syndrome) | Bitter
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| a. constipation b. wheezing or cough c. internal heat d. dampness (cold damp & damp heat) | Bitter
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| a. softens hardness. b. purges excess. (purgative) c. facilitates entrance to the Kidney | Salty
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| Indicated for a. scrofula, enlarged thyroid and nodules. b. constipation. | Salty
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| leachs out dampness and promotes urination. | Bland
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| Indicated for Edema Difficult urination. | Bland
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| Sheng | upward
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| jiang | downward
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| fu | outward
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| Chen | Inward
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| Herbs that go ___ and ___ have acrid, sweet or hot, warm properties. | upward & outward
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| Herbs that go ___ and ___ have sour, bitter, salty, astringent or cold, cool properties. | downward & inward
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| du xing | toxicity
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| ____ refers to the potential for an herb to cause side effects and adverse reactions. | toxicity
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| dan xing | single effect
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| xiang xu | mutual accentuation
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| xiang shi | mutual enhancement
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| xiang wei | mutual counteraction
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| xiang sha | mutual suppression
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| xiang wu | mutual antagonism
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| xiang fan | mutual incompatibility
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| Uses a specific herb to tx a simple condition | dang xing
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| treats cough d/t mild lung heat | huang qin
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| Herbs with similar functions combine to amplify the overall therapeutic effect. | XIANG XU
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| Shi Gao + Zhi Mu Da Huang + Mang Xiao | Xiang xu
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| clears heat from the qi level // WM infectous disease - BIG 4, anxiety | Shi Gao + Zhi Mu
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| used to treat constipation, particulary with Yang Ming Fu syndrome | Da Huang + Mang Xiao
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| Rhubarb root | Da huang
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| Herbs with different functions combine such that one herb enhances the properties of another. | Xiang shi
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| Huang qi | astragalus
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| major herb to clear heat from the lung | huang qin
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| major constipation herb | da huang
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| One herb minimizes or neutralizes a toxic aspect of another. | Xiang wei
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| Ginger | Sheng jiang
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| Addition of an herb to suppress or reduce unwanted side effects from another. | Xiang sha
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| A combination in which the desired therapeutic effect of an herb is reduced by the addition of another. | Xiang wu
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| Ren Shen + Lai Fu Zi | Xiang wu
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| The combination of two specific herbs will lead to undesirable side effects and/or adverse reactions. | Xiang Fan
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| Gan Cao is incompatible with: | Gan Sui Da Ji
Hai Zao Yuan Hua
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| Wu Tou is incompatible with: | Bei Mu Gua Lou Ban Xia
Bai Lian Bai Ji
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| Li Lu is incompatible with | Ren Shen Sha Shen Dan Shen Ku Shen
Xi Xin Bai Shao
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| Liu Huang antagonizes | Po Xiao
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| Shui Yin antagonizes | Pi shuang
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| Lang Du antagonizes | Mi TOu Seng
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| Ba Dou antagonizes | qian niu zi
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| Ya Xiao antagonizes | san leng
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| Ding Xiang antagonizes | Yu jin
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| Wu Tou antagonizes | xi jiao
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| Ren Shen antagonizes | wu ling zhi
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| Rou Gui antagonizes | chi shi zhi
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| As a general rule, herbs with potent effects to regulate qi, move blood or drain downward should be avoided during ____. | pregnancy
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| Foods that are cold, raw, greasy, rotten or spoiled, and other foods that are difficult to digest, should be avoided when taking ____ medicines. | herbal
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| Dietary avoidance with Chang Shan | onion
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| Dietary avoidance with Sheng, Shu Di Huang, Shou Wu | garlic/onion
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| Dietary avoidance with Bo He | Crab
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| Dietary avoidance with fu ling | vinegar
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| Dietary avoidance with honey | green onion
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| 1 Liang | 30 grams
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| 1 qian | 3 grams
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| 1 Fen | 0.3 grams
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| ____g are common dosages for most single herbs in a formula. That is the daily dose for an adult of average height and weight when using dry herbs. | 5-10
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| Use __ of adult dosage for children 5 years-old or under. | 1/4
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| Use __ of adult dosage for children 6 years or older. | ½
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| Patients with a weak constitution need to be given ___ doses of herbs. | low
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| Use ____ dosage with light herbs. | smaller
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| Use ____ dosage with heavy herbs. | bigger
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| Some herbs can be used at higher doses of ___ g | 15-30
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| seed, small things | zĭ
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| flower | huā
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| grass | căo
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| twig, branch | zhī
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| leaf | yè
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| skin | pí
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| Root | gēn
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| Seed, kernel | rén
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| vine | téng
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| important herbal medicine | yao yao
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