Plant Parts Cao Herb (whole plant) Herba Dan Gallbladder Fel Dou Seed Semen Gen Root Radix Geng Branch/stem Caulis Gua Fruit Fructus Hua Flower Flos Jiao Horn Cornu Jiao Gelatin Gelatinum Ke Shell Concha Mu Wood Lignum Pi Bark Cortex Pi Outer skin Exocarpium pi Peel/skin Pericarpium Ren Fruit Fructus Ren Seed Semen Shi Stone Calculus Teng Vine Caulis Ye Leaf Folium Zhi Branch/twig Ramulus Zi Seed Semen rhi zome: A horizontal, usually underground stem that often sends out roots and shoots from its nodes. Also called rootstalk, rootstock. root 1. The usually underground portion of a plant that lacks buds, leaves, or nodes and serves as support, draws minerals and water from the surrounding soil, and sometimes stores food. 2. Any of various other underground plant parts, especially an underground stem such as a rhizome, corm, or tuber. tu ber: A swollen, fleshy, usually underground stem, such as the potato, bearing buds from which new plant shoots arise. corm: A short, thick, solid, food-storing underground stem, sometimes bearing papery scale leaves, as in the crocus or gladiolus. axil: angle between upper portion of leaf or stem & supporting branch/stem/vine petiole: slender stalk by which a leaf is attached to the stem pericarp: walls of a ripened fruit The 4 flavors (si qi) the temperatures Hot Warm Cool Cold And all gradients in between, including neutral The 5 tastes (wu wei) acrid/pungent sweet bitter sour salty plus: bland/tasteless disperses and moves disperse exopathogens promote the circulation of the qi and blood tonifies, harmonizes, moistens nourish, replenish, tonify, or enriching normalize the function of the stomach and the spleen harmonize the properties of different herbs relieve spasms and pain drains and dries clear heat, purge fire send down rebellious qi to treat cough and vomiting relax the bowels eliminate dampness astringes and binds; prevents leakage of fluid or qi induce astringency and arresting discharge purges and softens relieve constipation by purgation soften and resolve hard masses, tumors leeches out dampness; promotes urination excrete dampness, induce diuresis 1 of 6
Reminders: Cautions & Contras o If not indicated it is contraindicated and Do NO Harm Tonifying herbs when not deficient Ma huang for weight loss o Common sense For fever, do not use hot herbs o Pregnancy: Toxic and/or extremely harsh (e.g. ba dou, da ji, e zhu; shui zhi; she xiang) Invigorate blood, dispel stasis (e.g. tao ren, hong hua) Intensely hot (e.g. fu zi; gan jiang) Strongly downward purgative (e.g. da huang) o Toxicity inappropriate use (i.e. ma huang and high BP) excessive dosage or extended use (long dan xie gan tang) improper preparation fu zi, etc drug interaction coumadin and blood invigorators aconite roots ( fu zi, etc) : cardiac arrest anti-cholinergic (stimulates sympathetic): bing lang, man tuo luo, da fu pi Dosages raw versus other, herbs only versus with drugs etc Preparation: cooking, pao zhi, etc o Basic decoction o Individual preparation pao zhi Sulfites - Sulphuring process pros/cons Herb Drug Interaction Preparation of Decoctions general guidelines earthenware, Corning ware, porcelain, and glass cookware are best stainless steel is acceptable but not preferred do not cook in aluminum, iron, copper, or non-stick / Teflon cookware bring to boil first, then reduce to simmer for cook time generally speaking, formulas are cooked for 20-30 minutes, exceptions include: - formulas to release to exterior and other aromatic formulas are cooked for a short time (10-15 minutes of simmering) - formulas to tonify are cooked for a long time (30 or more minutes of simmering) individual herbs may have cook requirements that vary from formulas in which they are included decoct first hard substances with low solubility such as minerals and shells e.g. long gu, mu li to reduce side effects or toxicity e.g. fu zi add near end aromatic herbs with volatile oils e.g. bo he for the stronger effect of certain substances e.g. da huang decoct in gauze to avoid absorption of decoction by light, fibrous spongy substances e.g. si gua lou to avoid drinking small & difficult to strain substances e.g. pu huang, xuan fu hua decoct separately very expensive substances that need extremely long cook e.g. ren shen, lu rong dissolved in strained highly viscous and sticky substances to avoid sticking to pot decoction or being burned e.g. e jiao, yi tang taken with strained too aromatic or easily dissolved in strained decoction decoction e.g. she xiang, mang xiao 2 of 6
Herb- Drug Interactions Pharmacokinetics Pharmacodynamics (drug-drug, herb-herb, drug-herb) Absorption (skin, GI, RT, etc) Interference: ph, intestinal motility, binding Distribution All tissue Protein binding/transport Therapeutic range/safety coumadin/dilantin Competition for proteins Increased drug activity, decreased safety Lower dosages, monitor closely, gradual increase or decrease Metabolism Effect on LV increase or decrease LV enzymes If LV inducer increases metabolism, may need to increase dosage, esp. 1-2 months later If LV inhibitor decreases metabolism, may need to decrease dosage @ ~ 2 weeks Elimination (KI, LI, LU) : ex: DMSO (in skin, out LU) Watch for nephrotoxic drugs compromises elimination Synergistic effect Accentuates, potentiates Blood-movers, sedatives, glucose-lower, diuretics, etc Antagonistic effect Eighteen Incompatibles / Nineteen Antagonisms Work against, counteract, make toxic Treated Forms of the herbs ones of particular importance sheng / xian raw and/or fresh chao chao dry-fried moderates herbal properties; increases tonification chao jiao stir-fried until very darkened yellow moderates herbal properties; increases astringency chao tan charred stops bleeding zhi mi zhi honey fried increases tonification, moistening (prepared, fried in) cu zhi vinegar fried increases astringency, blood invigorating, painalleviating, and toxicity-relieving functions jiang zhi ginger juice fried reduces tendency of bitter and cold to affect Stomach jiu zhi wine/alcohol fried clears blockages, expels wind, alleviates pain wei roasted moderates herbal properties duan calcined increases astringency jiao (animal substances) boiled down to glue or gelatin increases astringency; more yin & blood nourishing 3 of 6
Herbs that Dispel Wind-Damp Expel Wind-Damp-Cold Taste: acrid, bitter Flavor/temp: warm Channels: KI, LV Actions: Dispel wind-cold-damp; alleviate pain Sx: muscles pain, spasms, cramps, weakness and pain of low pain and knees worse in cold Expel Wind-Damp-Heat Taste: acrid Flavor/temp: cool, cold Channels: LU, LV Actions: Dispel wind-heat, reduce swelling and inflammation; alleviate pain Sx: red swollen joints, spasms, muscles pains, heat sensations Expel Wind-Damp and Strengthen Bones & Tendons Taste: acrid, bitter Flavor/temp: warm Channels: LV, KI Actions: Dispel wind, damp, cold, strengthen bones & tendons Sx: Chronic bi with pain, weakness, deficiency and atrophy of tissue PAO ZHI Jiu Zhi Mix-Frying with Wine Stir fry over a low fire 10-50 parts Yellow wine (from rice or millet) OR White alcohol (from sorghum) to 100 part medicinals until medicinals are dry or become slightly yellowish but alcohol aroma persists. Color should not change much nor should it smell burnt. Function: 1. Reinforce/invigorate Qi & Blood in the channels & vessels: eg Chuan Xiong 2. Moderate cold natures & guide action to upper part of body: eg Da Huang 3. Eliminate disagreeable tastes & odors Tinctures are an effective medium (grain-based liquor): 1. Convenience: usually taken for long periods because Bi syndromes are usually chronic 2. Alcohol moves blood Herbs that Resolve Phlegm Phlegm-Cold Taste: bitter Flavor/temp: warm Channels: LU, SP Actions: Resolve phlegm-cold Sx: asthma or cough with profuse, sticking or loose, white phlegm; dizziness or numbness of limbs, phlegm or yin carbuncles due to phlegm-cold or phlegm-damp. Phlegm-Heat Taste: bitter Flavor/temp: cool, cold Channels: LU, SP Actions: Resolve phlegm-heat Sx: asthma or cough with thick yellow phlegm that may be sticky and dry; epilepsy, goiter or nodules due to phlegm-heat. Resolve Cough & Wheeze Taste: sweet, bitter Flavor/temp: warm or cold Channels: LU Actions: Arrest cough, relieve wheezing and dyspnea Sx: cough and/or wheezing due to various causes: these are primarily for the symptom -- need to combine with herbs for the cause of the cough. 4 of 6
Aromatic Herbs that Transform Damp Taste: acrid, bitter Flavor/temp: warm and drying Channels: SP, ST Actions: dissolve dampness, eliminate damp-heat, harmonize SP & ST active qi circulation, improve SP transportation & transformation function Sx: dampness obstructing the middle jiao, summer-dampness, damp-heat and other symptoms relating to the disharmony of SP & ST fullness and distension of epigastrium and abdomen, nausea, vomiting, poor appetite, heaviness of extremities, loose stools and thick, greasy tongue coat Food Stagnation Taste: sweet Flavor/temp: neutral or warm Channels: SP, ST Actions: promote digestion, strengthen the middle jiao Sx: epigastric and abdominal fullness and distension, belching, acid regurgitation, irregular bowel movements, indigestion, weak digestion Regulate Qi Taste: acrid, bitter Flavor/temp: warm and drying Channels: LU, LV, SP, ST Actions: promote normal circulation of qi, correct reversed flow of qi, relive qi stagnation Sx: SP/ST: epigastric and abdominal bloating, nausea, vomiting, belching, acid regurgitation, irregular bowel movements LU: stifling sensation in chest, cough, dyspnea, wheezing LV: emotional disturbances, stress, irritability, anger, hypochondriac pain or distension, hernial pain, breast distension and tenderness, irregular menses, loss of appetite 5 of 6
Regulate Blood: Stop Bleeding SUBCATEGORIES Astringe Blood Cool Blood Remove Xue Yu Warm Meridians TCM DX SP-Qi or LV Xu Heat in Blood Blood Yu Deficiency & Cold Key Symptoms Chronic bleeding, Fatigue T: Pale; P: Weak Bright red blood, irritable, thirst, red face T: Red; P: slippery, rapid Dark clotted blood, Fixed pain Chronic, pale blood, light texture; sallow, fatigue, cold extremities T: Pale; P: Thready, Slow Temp Taste Combo with Neutral Cool Bitter, Astringent Tonics Cool Cold Bitter Cool Xue Detoxify Remove Yu Varies Sweet Invigorate Qi & &/or Xue Bitter Warm Bitter Warm Interior Bu Qi (SP) Nourish Xue PAO ZHI - PROCESSING When the Blood sees black, bleeding is stopped. Chao Tan: Charred to enhance stop bleeding (hemostatic) property: Stir-fry with powerful fire until medicinal is black on outside & brown on inside. [Modern research shows some herbs traditionally charred for this purpose lose effectiveness: Ce Bai Ye, Bai Mao Gen, Di Yu] Blast-frying (Pao Fa): fry over open fire w/out stopping until brown, burnt, swollen, & crusty, but not carbonized Regulate Blood: Invigorate Blood Taste: Acrid (disperses stagnation & moves blood), Bitter (descends & drains stagnation) Temperature: Warm (invigorates) Channels: varies: HT, LV, SP, KI Actions: Activate movement of blood, disperse stasis, regulate menses, open channels and collaterals, heal wounds, relieve bi zheng, reduce swelling and pain. General Sx: stabbing pain in fixed location or all over body, numbness in limbs and extremities, lumps on skin or internal palpable masses, swellings from traumatic injuries or internal bleeding, internal bleeding with visible blotches of bruises, purpura of the skin, and purple spots on tongue. Warm the Interior Taste: acrid, bitter Flavor/temp: warm hot Channels: HT, SP, ST, KI Actions: warm the interior and organs Sx: SP/ST: gastrointestinal disorders, nausea, vomiting, diarrhea; LV, KI: relieve hernia and back pain, reverse rebellious qi, assist to restore the yang Interior cold: aversion to cold, cold extremities, pale face, clear urine, pale tongue with white coat, deep, thready pulse; collapse: extreme coldness of extremities, polyuria, profuse perspiration, failing pulse 6 of 6