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Four Natures And Five Flavors(B)


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Five Flavors

Five flavorsThe five flavors of Chinese medicinal herbs refer to the five different tastes, pungent, sweet, sour, bitter and salty, which can be tasted by the tongue. With the development of the theory dealing with the medicinal properties, some flavors are summarized out of clinical actions of Chinese medicinal herbs, therefore, there is a little difference between the flavors of medicinal herbs and the tastes got by tongue. The Chinese medicinal herbs with same flavor mostly possess similar actions while the medicinal herbs with different flavors show different actions in the treatment, which are shown as follows.

Pungent£ºPungent is a flavor of medicinal herbs that has an action of dispersing and promoting circulation of qi and blood. Pungent medicinal herbs are generally indicated for exterior syndromes due to invasion of exogenous factors and syndromes of stagnation of qi and blood. For example, Zisuye ( Folium Perillae ) and Bohe (Herba Menthae) can produce the effects of inducing sweating to expel the exogenous pathogenic factors from the exterior, and Muxiang (Radix Aucklandiae) can circulate qi and Honghua (Flos Carthami) can promote blood circulation.

Swoot£ºSweet flavor has the nourishing, harmonizing and moistening actions. Those sweet in flavor are generally indicated for deficiency syndromes, incoordination between the spleen and stomach, certain pain syndromes, constipation due to intestine-heat, cough due to lung-heat, etc.. For instance, Huangqi (Radix Astragali) and Shudihuang (Rhizoma Rehmanniae Praeparatae) have nourishing action, Gancao (Radix Glycyrrhizae) can relieve spasm and pain, and Fengmi (Mel) can moisten the intestine and promote purgation.

Sour£ºSour flavor has absorbing, consolidating and astringent actions. Those sour in flavor are often used to treat incessant perspiration, chronic cough, chronic diarrhea, emission, spermatorrhea, enuresis, frequent micturition, prolonged metrorrhagia and metrostaxis, and prolonged leukorrhea, etc., caused by loss of essence due to asthenia of healthy qi. For example, Wumei (Fructus Mume) and Wuweizi (Fructus Schisandrae) are used to relieve cough and diarrhea£» Shanzhuyu (Fructus Corni) and Jinyingzi ( Fructus Rosae Laevigatae) are used to relieve emission and enuresis.

Bitter£ºBitter flavor has the actions of drying or resolving dampness, purging and lowering. Those bitter in flavor are used in wide range and often used for constipation due to fire-heat, dysphoria, cough due to adverse rising of lung-qi, damp-heat or cold-damp syndrome. For example, Huanglian (Rhizome Coptidis) can clear away heat and dry dampness, and Cangzhu (Rhizoma Atractylodis) can dry dampness due to its bitter flavor and warm nature, Dahuang (Radix et Rhizoma Rhei ) can cause downward discharge, Xingren ( Semen Pruni Armeniacae) can lower and disperse lung-qi and Zhizi (Fructus Gardeniae) can clear away heat and purge fire.

Salty: Salty flavor has the effects of softening hard nodes or masses and promoting defecation, etc., so salty medicinal herbs are often used for the syndromes such as scrofula, superficial nodule, abdominal mass and internal accumulation with dry stool. For example, Haizao ( Sargassum ) and Kunbu ( Thallus Laminariae et Eckloniae ) can disperse scrofula, and Mangxiao (Natrii Sulfas) can relieve constipation by purgation.

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