AN INTRODUCTION TO CHINESE HERBS
Over three hundred and fifty herbs that are commonly used today have a history of use that goes back at least 2,000 years. During that time, a huge amount of experience has been gained having gone towards perfecting their clinical applications. According to Chinese clinical studies, these herbs, and others that have been added to the list of useful items over the centuries, can greatly increase the effectiveness of modern drug treatments, reduce their side-effects, and sometimes replace them completely.
In China, the two most common methods of applying herb therapies are to make a strong tea that must be simmered for about an hour or so and to make large honey-bound pills. The herbs used in all these preparations are gathered from wild supplies or cultivated, usually in China (some come from India or the Middle East). There are an estimated 6,000 species in use, all of them categorized under the general heading “herbs.” Herbs are processed in various ways, such as cleaning, soaking, slicing, and drying, according to the methods that have been reported to be most useful. These materials are then combined in a formulation. The ingredients and amounts of each item depend on the nature of the condition to be treated.
At The Tortoise Clinic, we design specific formulations for each patient individually, which may be changed over the course of treatment. In other cases, one or more formulas already prepared for ingestion without modification are selected for use. The outcome is monitored, and the determination of whether to continue the current formula, change to another, or discontinue use is made on the basis of actual versus desired outcomes and the obvious or subtle effects of using the herbs.
The main reason that more Westerners are turning to Chinese herbs rather than local herbs is because of the vast scope of experience in using the Chinese materials. In every province of China, there are schools of traditional Chinese medicine, research institutes, and teaching hospitals, where thousands of practitioners each year gain training in the use of these herbs. The written heritage of Chinese medicine is quite rich. Ancient books are retained, with increasing numbers of commentaries. New books are written by practitioners who have had several decades of personal experience or by compilers who scan the vast diverse modern literature and arrange the results of clinical trials into neat categories.
Chinese herbs are sold in the U.S. as food supplements, not as drugs. As such, they are not regulated by the FDA except to monitor the cleanliness of the manufacturing facilities (for those materials made in the U.S.) and for the imported items, the FDA monitors the listing of ingredients to help ensure no toxic herbs are being used. Random testing of crude herb materials and herb products made in the U.S. indicate that they are free of harmful bacteria and chemical contaminants. Imported Chinese herb products should be taken solely on the basis of a prescription from a certified health professional.
Following are some examples of common ingredients of Chinese formulas that are widely used because of the quick results usually experienced, and the diversity of therapeutic activities that can be obtained from each. These reviews serve as examples of what Chinese doctors must know. It will be noted that the dosage range is often very large, reflecting various uses and different methods of application.
Commonly used Chinese Herbs
Huang Qi – 黄耆 (Astragalus)
The long tap roots of astragalus are, today, the most commonly used herb product in China. Astragalus normalizes immune responses (used for immune deficiency, allergies, and auto-immunity), benefits digestive functions, and treats disorders of the skin from burns to carbuncles. Astragalus is used as a promoter of the functions of several other herbs, such as salvia and tang-kuei. It is used in the treatment of hepatitis, chronic colitis, senility, and cardiovascular diseases. Cancer patients who take this herb can often avoid the white blood cell deficiencies (leukopenia) that occur with chemotherapy. The root is rich in polysaccharides and flavonoids that produce the beneficial effects. Astragalus may be used by itself, usually as a liquid extract, or in combination with other herbs in the form of teas, pills, or tablets.
Baizhu – 白术 (Atractylodes)
The rhizomes of atractylodes are considered very important to the treatment of digestive disorders and problems of moisture accumulation. The herb helps move moisture (and nutrients) from the digestive tract to the blood, reducing problems of diarrhea, gas, and bloating, and helps move moisture from the body tissues to the bladder for elimination, alleviating edema. The herb is frequently included in tonic prescriptions, and the herb is rarely used by itself.
Chaihu 柴胡 (Bupleurum)
The thin roots of bupleurum are one of the most frequently used herbs in the Japanese practice of Oriental medicine. Doctors in Japan have found it useful in the treatment of liver diseases, skin ailments, arthritis, menopausal syndrome, withdrawal from corticosteroid use, nephritis, stress-induced ulcers, and mental disorders. The roots are rich in saponins that reduce inflammation and regulate hormone levels. The herb is not used by itself, but rather in formulas with about four to twelve ingredients, made as teas, pills, or tablets.
Guizhi and Rougi – 桂枝, 肉桂 (Cinnamon)
The twigs (guizhi) and bark (rougi) of this large tropical tree are said to warm the body, invigorate the circulation, and harmonize the energy of the upper and lower body. Modern studies demonstrate that cinnamon reduces allergic reactions. Traditionally, cinnamon twig is used when the peripheral circulation is poor and cinnamon bark is used when the entire body is cold. If the upper body is warm and the lower body is cold, then cinnamon will correct the imbalance. Cinnamon is usually cooked together with other herbs to make a warming tea, or powdered with other herbs to make a pill or tablet that regulates circulation of blood.
Huanglian – 黄莲 (Coptis)
This rhizome (underground stem) is one of the most bitter herbs used in Chinese medicine. It is rich in alkaloids that inhibit infections and calm nervous agitation; it is usually combined with other bitter-tasting herbs, such as phellodendron, scute, and gardenia, to promote these actions. Examples of its many uses include treatment of skin diseases, intestinal infections, hypertension, and insomnia. Coptis is a close relative of an extremely bitter and very useful American herb, goldenseal. Because of its taste, coptis is most often used in the form of pills or tablets.
Jiang – 干姜, 乾薑 (Ginger)
The fibrous rhizome of this herb is highly spicy and said to benefit digestion, neutralize poisons in food, ventilate the lungs, and warm the circulation to the limbs. Today, ginger is commonly used as a spice in cooking; as a medicine it has been shown helpful in counteracting nausea from various causes including morning sickness, motion sickness, and food contamination. Many herbalists use ginger in the treatment of cough (it acts as an expectorant) and common cold. Ginger is used in making teas and the powder is encapsulated for easy consumption.
Ren Shen – 人参 (Ginseng)
The root has long been cherished as a disease-preventive and a life preserver. It calms the spirit, nourishes the viscera, and helps one gain wisdom. Modern applications include normalizing blood pressure, regulating blood sugar, resisting fatigue, increasing oxygen utilization, and enhancing immune functions. Traditionally, the root is cooked in a double boiler to make a tea, used either alone or with several other herbs. Today, teas can be made quickly from carefully prepared extracts in liquid or dry form; ginseng powder is made into tablets or encapsulated, and ginseng formulas are available in numerous forms for easy consumption.
This herb is a large fungus that grows on pine roots. It is used to alleviate irritation of the gastro-intestinal system and, like atractylodes, it helps transport moisture out of the digestive system into the blood stream and from the various body tissues to the bladder. When bits of the pine root are included in the herb material it is called fushen; the combination of the fungus and pine produces a mild sedative action. This herb, because it is quite mild, is mostly used in making decoctions or dried decoctions.
Gancao – 甘草 (Licorice)
The roots have an extremely sweet taste (but are also bitter) and are said to neutralize toxins, relieve inflammation, and enhance digestion. In Europe, a drug has been made from licorice extract that heals gastric ulcers. Licorice is used by Chinese doctors in the treatment of hepatitis, sore throat, muscle spasms, and, when baked with honey, for treatment hyperthyroidism and heart valve diseases. Traditionally, licorice is thought to enhance the effectiveness of herb formulas and is used to moderate the flavor of herb teas; as a result, it is found in about one-third of all Chinese herb prescriptions. Licorice powder is encapsulated for easy consumption or mixed with other herbs and tableted.
The stem-like leaves when taken in a dose of several grams stimulate perspiration, open the breathing passages, and invigorate the central nervous system energy. It has been shown that most of these effects are due to two alkaloid components, ephedrine and pseudoephedrine, both of them having been made into modern drugs (for asthma and sinus congestion, respectively). In addition, the stimulating action of ma-huang has led to its use as a metabolic enhancer (burns calories more quickly) for those who are trying to lose weight. Ma-huang also has anti-inflammatory actions useful in treating some cases of arthralgia and myalgia. Ma-huang can be made into a tea, or used in extract form; powdered ma-huang is rarely used.
Baishao and Chihshao – 白芍, 赤芍 (Peony)
The root of this common flower is used to regulate the blood. It relaxes the blood vessels, reduces platelet sticking, nourishes the blood, and promotes circulation to the skin and extremities. The root of both wild and cultivated peonies are used. The wild peony yields “red peony” (chihshao) a fibrous root that is especially used for stimulating blood circulation. The cultivated peony yields “white peony” (baishao) a dense root that nourishes the blood. Peony is often combined with tang-kuei, licorice, or other herbs mentioned here to enhance or control their effects.
Shu Di Huang – 地黄 (Rehmannia)
The root of this herb is a dark, moist herb that is extensively used to nourish the blood and the hormonal system. It is frequently used in the treatment of problems of aging, because of its ability to restore the levels of several declining hormones. There are two forms of the herb that are currently used: one, designated shengdihuang or raw rehmannia, is given to reduce inflammation and is included in many formulas for autoimmune disorders; the other is designated shoudihuang or cooked rehmannia, and is used as a nourishing tonic. Often, the two forms are combined together in equal proportions to address inflammatory problems that are related to the lack of adequate levels of regulating hormones. The herb is mainly used in making decoctions or dried decoctions.
Da Huang – 大黄 (Rhubarb)
This large root was one of the first herbs that the Western world imported from China. It serves as a very reliable laxative, and also has other benefits: enhancing appetite when taken before meals in small amounts, promoting blood circulation and relieving pain in cases of injury or inflammation, and inhibiting intestinal infections. Rhubarb also reduces autoimmune reactions. The impact of rhubarb is influenced by how it is prepared; if it is cooked for a long period of time, the laxative actions are reduced but other actions are retained.
Dan Shen – 丹参 (Salvia)
The deep red roots of this Chinese sage plant have become an important herb during the past two decades even though it was used for centuries before that. It is applied in almost all cases where the body tissues have been damaged by disease or injury; thus, it is given for post-stroke syndrome, traumatic injury, chronic inflammation and/or infection, and degenerative diseases. It is best known for its ability to promote circulation in the capillary beds-the so-called microcirculation system. In addition, salvia lowers blood pressure, helps reduce cholesterol, and enhances function of the liver. It may be consumed alone or with other herbs, in wines, teas, pills, or tablets.
Dang Gui (Tang-kuei)
The root has been long respected as a blood-nourishing agent. It has its highest rate of use among women because tang-kuei will help to regulate uterine blood flow and contraction, but when employed in complex formulas it can be used by both men and women to nourish the blood, moisten the intestines, improve the circulation, calm tension, and relieve pain. Tang-kuei is frequently said to have estrogenic effects, but this is not a valid claim.
All of the above herbs are customized today by making slight modifications to address the particular needs of the individual or the characteristics of the disease. For example, Cinnamon Combination (with appropriate modifications) has been used in Chinese clinical trials for treatment of frostbite, pernicious vomiting of pregnancy, and appendicitis. Ginseng and Tang-kuei Ten Combination has been applied to treatment of side-effects of cancer therapy and for prevention of cancer recurrence after successful treatment. Minor Bupleurum Combination is one of the formulas frequently given in cases of chronic hepatitis B infection, and it is also used for inflammation of the stomach and pancreas.
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