Intro Herbs L2

  1. Purposes of processing and preparation
    • enhance or alter therapeutics action 
    • to reduce side effects and/or toxicity
    • to prevent spoilage and prolong shelf life
    • to clean herbs prior to ingestion
  2. processing and preparation: water and heat
    • Boiling (zhu) - in water or other medium
    • Steaming (zheng) - then drying herbs in sun
    • Quenching (cui) - heated then immersed in cold water
    • Simmering (ao) - herb reduced to thicken liquid/syrup
  3. processing and preparation: using heat
    • frying with liquid (zhi) - change properties of herbs
    • dry frying (chao) - increase warmth and moderate effect
    • charred to ash (tan)-  enhance "stop bleeding"
    • calcining (duan) - facilitate pulverization
    • roasting (wei) - reduce toxicity or drastic effects
  4. frying with liquid (Zhi)
    honey
    enhance tonifying and moistening effect
  5. frying with liquid (Zhi)
    ginger
    increases warmth and relieves nausea and vomiting
  6. frying with liquid (Zhi)
    vinegar
    facilitates entrance to the liver and treats the liver disorder
  7. frying with liquid (Zhi)
    wine
    unlocks channels, expels wind alleviates pain
  8. frying with liquid (zhi)
    salt
    facilitates entrance to kidney and treats kidney disorder
  9. Decoction (tang)
    • soak herbs
    • boil herms
    • simmer for 20-30 mins
    • cook herbs twice, obtaining one cup each time then mix
  10. special treatments for certain herbs for decoction
    • decocted first toxic herb: toxic herbs, minerals and shells 
    • added near end: aromatic herbs
    • decocted in gauze: find structures, small seeds, grounded herbs
    • separately decocted: expensive and rare herbs 
    • dissolved in the strained decoction: highly viscous and sticky substances
    • taken with the strained decoction: some expensive and aromatic substances
  11. proper use of herbs
    • follow dosage range
    • correctly identify patterns 
    • know directions and contraindication of herbs
    • proper combinations
    • reduce dosage while increasing frequency of intake 
    • knowledge of long term use of same herb
  12. Endangered species
    • tinger bone 
    • pangolin scales
    • rhino horn 
    • hawksbill sea turtle shell
  13. Mutual Accentuation
    • Xiang Xu 
    • combining two substances with similar functions to accentuate their therapeutic actions
  14. Mutual Enhancement
    Xiang Shi 

    Two or more substances with different actions in which one of the substances enhances the effect of the other in a specific clinical situation or symptom
  15. Mutual Counteraction
    Xiang Wei

    A combination in which the toxicity or side effects of one substance are reduced ore eliminated by another substance
  16. Mutual Suppression
    Xiang Sha 

    Similar to Mutual Counteraction however the emphasis is on the substance that is reducing the undesirable side effects
  17. Mutual Antagonism
    Xiang Wu

    Two substances that mutually minimise or neutralise each other's positive effects 

    (8 pairs have this effect in common use)
  18. Mutual Incompatibility:
    Xiang Fan

    The combination of two substances that give rise to side effects or toxicity that would not be present in either substance used alone

    (18 incompatibles)
  19. Single Effect
    The use of one single substance to treat a patient
  20. Formulas 
    Rank of Ingredients in the Hierarchy
    • Chief - direct effect of the pattern 
    • Deputy - aids the chief or treat a coexisting pattern 
    • Assistant - reinforces the chief or deputy; moderates toxicity 
    • Envoy - guide; harmonise
Author
misol
ID
350368
Card Set
Intro Herbs L2
Description
intro herbs lecture 2
Updated