Note: This work originally appeared in Dr. Leung's newsletter in 1997 (Issue # 8). What follows is a brief introduction to the series of remedies that he introduced, all based on mainly food herbs. We will present the series of remedies here next week.
Chinese herbal medicine is probably the only ancient medical culture that has been continuously maintained, updated, and expanded since about 1,100 BC, when it was first documented. Over the past 3,000 years, extensive documentation of herb use has resulted in hundreds of major works (including numerous famous classic herbals) describing the properties and uses of over 13,000 natural drugs as well as over 130,000 prescriptions. The most well-known classic records include the Wu Shi Er Bing Fang or Prescriptions for Fifty-two Diseases (1,065-771 BC), Shennong Ben Cao Jing or Shennong Herbal (100 BC-200 AD), and the Ben Cao Gang Mu or Herbal Systematics by Li Shi-Zhen (1590 AD). The Prescriptions describes 247 drugs and 283 prescriptions for diseases ranging from snake bites, wounds, skin ulcers, and hemorrhoids to male sexual problems and malaria. The Shennong Herbal was the first work devoted exclusively to drugs. It describes 365 drugs that are divided into 3 categories, viz., superior, medium and inferior, with the first composed of mostly tonics suitable for long-term consumption while the last composed of drugs that are generally toxic and are reserved for serious illnesses. Many of the herbs described in these two ancient herbals are still commonly used today; they include astragalus, licorice, ginger, qinghao, and magnolia bud (this Newsletter, Issue 7, p. 3). Li’s Herbal Systematics documents 1,892 drugs and 11,096 prescriptions and is probably the most famous herbal; it has been translated into numerous languages, including Latin, English, German, French, Russian, Korean, and Japanese. In addition to these classic herbals, there are many formularies (formula books) describing thousands of remedies for practically every disease known to mankind. In one famous formulary alone, the Pu Ji Fang (Prescriptions for Healing the Masses), published in the 14th century, close to 62,000 formulas are described. Also, in a recent compilation, titled Zhongyi Fangji Da Cidian (Encyclopedia of Traditional Chinese Prescriptions), over 90,000 prescriptions with formula names will be described. The completed work will be in 11 volumes, with the last volume as index. Up until last year, 4 volumes had been published, documenting 38,876 prescriptions. The information in this compilation is based on about 2,000 published works over a period of 2,000 years. The editors estimate that there are over 130,000 published prescriptions during this period, although only about 90,000 bear formula names, which will be published in this new work. These formulas don’t even include the many thousands that are primarily used in diet therapy. With this brief background information, you can see that it is easy to come up with remedies for various conditions. For obvious reasons, I am only reporting remedies that are primarily food based (those for diet therapy), which will not do harm even if they don’t work, as well as some simple ones consisting of nontoxic or only slightly toxic herbs. I know many of you are not seriously into Chinese herbs. The main reason you subscribe to this newsletter is to keep tabs on recent developments in Chinese herbal medicine, both in China and in America. You are not the ones who would actually take time to obtain the herbs and cook up a storm in your kitchen, unless the herbs I report here are already in your kitchen and you don’t need to do more than boil them in water. For those who are more serious about actually utilizing some of the remedies, I expect you have already found your way around your local Chinatown and are able to obtain the herbs that are not found in your kitchen or major supermarkets. So, here they are:
Note: To be continued next week - ed.
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter referenced above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 8 from the drop down list.
Showing posts with label TCM. Show all posts
Showing posts with label TCM. Show all posts
Friday, September 07, 2007
Wednesday, August 29, 2007
Use of Latin Drug Names
This story is reprinted in its entirety from the May/June 2002 issue of the hardcopy edition of "Leung's Chinese Herb News". In it, Dr. Leung lays out a simple solution to the complex problem of improper identification of herbal materials used in traditional medicine. -ed
Most of this problem of nonspecific definition of herbal materials can be alleviated, if not eliminated, by returning to the use of Latin pharmaceutical names. I don't know why this fell out of favor during the past few decades in the United States. Could it be because we have been sidetracked by pursuing active principles during this time and found it no longer necessary to specifically name the plant part? After all, as long as one can obtain, say, ephedrine from an Ephedra species, what does one care which part of the plant it comes from? And for that matter, which plant species yields it?
However, natural medicines have recently made a comeback and are here to stay. Unfortunately, most modern scientists trained in botany and pharmacognosy have no training and experience in the practice of traditional herbal medicine. They may be excellent botanists or phytochemists, but they don't have the relevant comprehensive training and knowledge to deal with herbal medicines except using them as raw material sources for pharmacologically active chemicals.
The most relevant modern field appears to be ethnobotany, pioneered by the late Dr. Richard Evans Schultes. Since most of the research and subjects in this field relate to jungle medicines, it is imperative to be able to return to the same location and collect the same plant material, should preliminary chemical and pharmacological results indicate it to be promising as a modern pharmaceutical agent, hence the 'voucher specimen', deposited in a reputable herbarium. This system was pioneered by Dr. Schultes, and, for the past four to five decades, has served us well as the gold standard in phytochemical research. However, this system does not address the needs of traditional herbal medicines of the Old World, such as China and India where the resources of herbal medicines are well documented and a single plant species often supplies two or more drugs that are sometimes very different, or different plant species supplying the same drug. This Latin-binomial-and-voucher-specimen system can only serve as one of several elements for defining a particular herbal drug.
Consequently, in the current scientific research in the validity of traditional herbal medicines, just assigning an herbal drug a Latin binomial and depositing a voucher specimen of the plant in an herbarium is not enough and often is not even relevant. We must specify clearly from what part of the plant and how it has been prepared. It appears that we are the only major country in the world which does not use Latin pharmaceutical names. China does, and so does Germany. It's time we realized the importance of plant parts in modern CAM research and relearned Latin drug names and started to use them in our research and in this field.
More of Dr. Leung's observations and opinions are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.
For more information about Dr. Leung and his writings, visit www.earthpower.com. To order the newsletter containing the article above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 38 from the drop down list.
Most of this problem of nonspecific definition of herbal materials can be alleviated, if not eliminated, by returning to the use of Latin pharmaceutical names. I don't know why this fell out of favor during the past few decades in the United States. Could it be because we have been sidetracked by pursuing active principles during this time and found it no longer necessary to specifically name the plant part? After all, as long as one can obtain, say, ephedrine from an Ephedra species, what does one care which part of the plant it comes from? And for that matter, which plant species yields it?
However, natural medicines have recently made a comeback and are here to stay. Unfortunately, most modern scientists trained in botany and pharmacognosy have no training and experience in the practice of traditional herbal medicine. They may be excellent botanists or phytochemists, but they don't have the relevant comprehensive training and knowledge to deal with herbal medicines except using them as raw material sources for pharmacologically active chemicals.
The most relevant modern field appears to be ethnobotany, pioneered by the late Dr. Richard Evans Schultes. Since most of the research and subjects in this field relate to jungle medicines, it is imperative to be able to return to the same location and collect the same plant material, should preliminary chemical and pharmacological results indicate it to be promising as a modern pharmaceutical agent, hence the 'voucher specimen', deposited in a reputable herbarium. This system was pioneered by Dr. Schultes, and, for the past four to five decades, has served us well as the gold standard in phytochemical research. However, this system does not address the needs of traditional herbal medicines of the Old World, such as China and India where the resources of herbal medicines are well documented and a single plant species often supplies two or more drugs that are sometimes very different, or different plant species supplying the same drug. This Latin-binomial-and-voucher-specimen system can only serve as one of several elements for defining a particular herbal drug.
Consequently, in the current scientific research in the validity of traditional herbal medicines, just assigning an herbal drug a Latin binomial and depositing a voucher specimen of the plant in an herbarium is not enough and often is not even relevant. We must specify clearly from what part of the plant and how it has been prepared. It appears that we are the only major country in the world which does not use Latin pharmaceutical names. China does, and so does Germany. It's time we realized the importance of plant parts in modern CAM research and relearned Latin drug names and started to use them in our research and in this field.
More of Dr. Leung's observations and opinions are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.
For more information about Dr. Leung and his writings, visit www.earthpower.com. To order the newsletter containing the article above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 38 from the drop down list.
Thursday, August 23, 2007
Herbs for Cardiovascular Health - Part 3 of 3
NOTE: This is an excerpt of an article originally published in 1998 in Dr. Leung's newsletter, "Leung's Chinese Herb News", Issue 12, page 3. It is the third and final in a series of excerpts on cardiovascular health. The first excerpt provided a summary of herbs used in cardiovascular health, while the second excerpt discussed hyperlipidemia. Today's excerpt covers hypertension. The information is as useful today as when it was written. -ed
Chrysanthemum flower, kudzu root, and duzhong are a few of the most commonly used herbs for treating high blood pressure.
Chrysanthemum flower
It is one of my favorite herbs to recommend for hypertension because it is simple to use. Simply place a few flowerheads in a pot of boiling water and let it steep for a few minutes. If you like, you may sweeten the tea with honey or sugar. And you don't need to have high blood pressure to enjoy it either.
Herbal pillow
I am not that up-to-date on aromatherapy, and I don't know what culture started it first. But I know the Chinese for centuries have been using herbal pillows for treating various illnesses, and I keep a file on them. I have never tried any of these remedies myself because I personally would not want my bed to smell (or should I say reek) of herbal medicines. However, in case some of you are into aromatherapy, here is an herbal pillow treatment for hypertension. Fill a small pillow case (about 20 cm x 30 cm) made of loosely knit cloth with the following coarsely ground herbs: 150 g Sichuan lovage (chuanxiong), 35 g chrysanthemum flower, and 85 g mulberry leaf (dried). Sleep on your side with you rear resting on the pillow. Normally, herbal pillows are much bigger and are to be used like normal pillows. But this is specially made for proximity to the ears. You don't need to press your ear directly on the pillow. Rather, you can make an indentation in the middle of the pillow and let your ear sink into this, to avoid a sore ear in the morning. In addition to hypertension, it also helps headache and dizziness. One word of caution: watch for allergies! So far, I have not come across any reported, but you never know. It is better to be safe.
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.
For more information about Dr. Leung and his writings, visit www.earthpower.com. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue #12 from the drop down list.
Chrysanthemum flower, kudzu root, and duzhong are a few of the most commonly used herbs for treating high blood pressure.
Chrysanthemum flower
It is one of my favorite herbs to recommend for hypertension because it is simple to use. Simply place a few flowerheads in a pot of boiling water and let it steep for a few minutes. If you like, you may sweeten the tea with honey or sugar. And you don't need to have high blood pressure to enjoy it either.
Herbal pillow
I am not that up-to-date on aromatherapy, and I don't know what culture started it first. But I know the Chinese for centuries have been using herbal pillows for treating various illnesses, and I keep a file on them. I have never tried any of these remedies myself because I personally would not want my bed to smell (or should I say reek) of herbal medicines. However, in case some of you are into aromatherapy, here is an herbal pillow treatment for hypertension. Fill a small pillow case (about 20 cm x 30 cm) made of loosely knit cloth with the following coarsely ground herbs: 150 g Sichuan lovage (chuanxiong), 35 g chrysanthemum flower, and 85 g mulberry leaf (dried). Sleep on your side with you rear resting on the pillow. Normally, herbal pillows are much bigger and are to be used like normal pillows. But this is specially made for proximity to the ears. You don't need to press your ear directly on the pillow. Rather, you can make an indentation in the middle of the pillow and let your ear sink into this, to avoid a sore ear in the morning. In addition to hypertension, it also helps headache and dizziness. One word of caution: watch for allergies! So far, I have not come across any reported, but you never know. It is better to be safe.
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.
For more information about Dr. Leung and his writings, visit www.earthpower.com. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue #12 from the drop down list.
Thursday, August 16, 2007
Herbs for Cardiovascular Health - Part 2 of 3
NOTE: This is an excerpt of an article originally published in 1998 in Dr. Leung's newsletter, "Leung's Chinese Herb News", Issue 12, page 3. It is the second in a series of excerpts on cardiovascular health. The first excerpt provided a summary of herbs used in cardiovascular health. We will publish the last excerpt in the next few days. The information is as useful today as when it was written. -ed
Apart from the ones well known to Westerners (e.g., garlic and hawthorn), there are many common Chinese food/herbs that are effective in reducing blood lipids. Here are a few: lycium fruit, fo-ti (both raw and cured), juemingzi, shanzha, chrysanthemum flower, danshen, tangerine peel, zexie, huzhang, purslane herb, huaijiao, and mung bean. Most of these can be regularly and safely consumed. The following are 3 simple remedies that one can try.
Juemingzi
This herb has been around for a long time, being listed in the Shennong Herbal (circa 200 BC to 100 AD) as a superior herb. It is the seed of Cassia obtusifolia or Cassia tora (syn. Senna obtusifolia or Senna tora). It is not only effective in reducing serum lipids (total cholesterol and triglycerides) and increasing HDL-cholesterol, but also in lowering high blood pressure. The dose levels for this herb range from 4.5 g to 50 g. The higher doses are mainly for treating constipation. For hyperlipidemia, 5 to 20 g per day are used. Simply fry the seeds in a frying pan at medium to high heat until they turn darker and emit an aroma. After cooling, break them into a coarse powder and save for later use. Each day take 5 to 20 g and make a tea with boiling water. Drink this every day for at least 1 to 2 months before you can expect any results. If loose bowel occurs, reduce the dose until bowel movement is normal. If you tend to constipate, you may use a dose on the higher side. Also, you may add an equal amount of tea or chrysanthemum flower to the juemingzi if you prefer. Both juemingzi and chrysanthemum flower are readily available from Chinatown herb shops or groceries.
Cured fo-ti
Place 30 g (~1 oz) of cured fo-ti in 300 ml (~10 oz) water and boil for 20 min. Take the liquid (150-200 ml) and drink it in two portions during the day. It is reported to take effect in 20 days. Cured fo-ti is available in Chinatown herb shops. Be sure to ask for the tonic, and not raw fo-ti, the cathartic. Cured fo-ti normally comes in slices, sometimes quite thin, and should be very dark brown to black; it is breakable by hand.
Lotus leaf and green tea
Place 10 g of each herb in a teapot of boiling water. Let it steep for 10 minutes. Then drink it throughout the day, adding more boiling water if needed. This can be used year round on a long-term basis. Lotus leaf is one of the most commonly used ingredients in Chinese diet formulas. It is available in Chinatown groceries and herb shops. It is used as a wrapping for lotus rice. The best way to prepare it for the tea is to break or cut it into small pieces and save for later use.
Note: To be continued in next post. -ed
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue #12 from the drop down list.
Apart from the ones well known to Westerners (e.g., garlic and hawthorn), there are many common Chinese food/herbs that are effective in reducing blood lipids. Here are a few: lycium fruit, fo-ti (both raw and cured), juemingzi, shanzha, chrysanthemum flower, danshen, tangerine peel, zexie, huzhang, purslane herb, huaijiao, and mung bean. Most of these can be regularly and safely consumed. The following are 3 simple remedies that one can try.
Juemingzi
This herb has been around for a long time, being listed in the Shennong Herbal (circa 200 BC to 100 AD) as a superior herb. It is the seed of Cassia obtusifolia or Cassia tora (syn. Senna obtusifolia or Senna tora). It is not only effective in reducing serum lipids (total cholesterol and triglycerides) and increasing HDL-cholesterol, but also in lowering high blood pressure. The dose levels for this herb range from 4.5 g to 50 g. The higher doses are mainly for treating constipation. For hyperlipidemia, 5 to 20 g per day are used. Simply fry the seeds in a frying pan at medium to high heat until they turn darker and emit an aroma. After cooling, break them into a coarse powder and save for later use. Each day take 5 to 20 g and make a tea with boiling water. Drink this every day for at least 1 to 2 months before you can expect any results. If loose bowel occurs, reduce the dose until bowel movement is normal. If you tend to constipate, you may use a dose on the higher side. Also, you may add an equal amount of tea or chrysanthemum flower to the juemingzi if you prefer. Both juemingzi and chrysanthemum flower are readily available from Chinatown herb shops or groceries.
Cured fo-ti
Place 30 g (~1 oz) of cured fo-ti in 300 ml (~10 oz) water and boil for 20 min. Take the liquid (150-200 ml) and drink it in two portions during the day. It is reported to take effect in 20 days. Cured fo-ti is available in Chinatown herb shops. Be sure to ask for the tonic, and not raw fo-ti, the cathartic. Cured fo-ti normally comes in slices, sometimes quite thin, and should be very dark brown to black; it is breakable by hand.
Lotus leaf and green tea
Place 10 g of each herb in a teapot of boiling water. Let it steep for 10 minutes. Then drink it throughout the day, adding more boiling water if needed. This can be used year round on a long-term basis. Lotus leaf is one of the most commonly used ingredients in Chinese diet formulas. It is available in Chinatown groceries and herb shops. It is used as a wrapping for lotus rice. The best way to prepare it for the tea is to break or cut it into small pieces and save for later use.
Note: To be continued in next post. -ed
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue #12 from the drop down list.
Wednesday, July 18, 2007
Herbs for Treating Hangover or Drunkenness
In the traditional Chinese medical literature, drunkenness and hangover are all lumped under jiu du or wine/alcohol poisoning. The following are some better known herbs/foods for this condition*:
1) Kudzu (Pueraria lobata) - various parts of the plant have been used, including the root, flower and seed. The earliest documented use of kudzu root to relieve jiu du dates back almost 2,000 years to the Shennong Ben Cao Jing (Shennong Herbal); that of kudzu flower dates back 1,700 years to the Ming Yi Bie Lu; and that of kudzu seed dates back to Li Shi Zhen's Ben Cao Gang Mu (1593 A.D.)
2) Sugarcane juice - its earliest recorded use dates back 1,700 years to the Ming Yi Bie Lu, and is considered a simple folk remedy for jiu du.
3) Banana - Its earliest use record dates back to the Ben Cao Gang Mu Shi Yi (1765 A.D.).
4) Watermelon - both the flesh and skin are used; dates back to the early 14th century A.D.
5) Chi xiao dou hua [rice bean flower (Phaseolus calacaratus)] - dates back to the Shennong herbal.
6) Mung Bean or lu dou - Mung bean flour, sprout (the well known bean sprout) and flower are all used. Earliest use of the flour dates back to the Ri Yong Ben Cao (1331 AD). The use of bean sprout and mung bean flour for jiu du was first described by Li Shi-Zhen in his Ben Cao Gang Mu.
7) Lotus root (Nelumbo mucirerra) - dates back to the Shen nong herbal.
8) Radish or lai fu (Raphanus sativus) - described by Li Shi-Zhen in his Ben Cao Gang Mu. It is a popular folk remedy for heavy drinking: one can eat it fresh or drink its expressed juice.
9) Zhi ju zi or fruit of Japanese raisin tree (Hovenia dulcis) - also called suanzaozi, meaning "sour jujube kernel", but is not the sour jujube kernel (or suanzaoren) with sedative, hypnotic, and analgesic properties described above. The use of zhi ju zi to treat jiu du was first recorded in the Tang Ben Cao (659 A.D.), that is considered the first official pharmacopoeia in the world, as it was compiled by recognized experts under edict from the emperor. It is said that the great poet of the Song Dynasty, Su Dong Po, liked to drink, but was seldom drunk. His secret was zhi ju zi. And Li Shi-Zhen in his herbal (1593 A.D.) recommends it, along with kudzu flower, chi dou hua (adsuki flower) and mung bean flour for people who drink too much.
10) Chen zi or sweet orange (Citrus sinensis) - both whole fruit and peel are used. First use of the whole fruit was recorded in the Shi Xing Ben Cao (937 A.D.); that of the peel in the Shi Liao Ben Cao (704 A.D.).
11) Gan pi or tangerine peel - first use recorded in teh Ri Hua Zi Ben Cao (908-923)
12) Jin ju or kumquat -whole fruit used; earliest use described in the Ben Cao Gang Mu.
13) Yang mei (fruit of Myrica rubra) - earliest use recorded in the Shi Liao Ben Cao.
14) Gan lan or Chinese olive (Canarium album) - earliest use dates back to the Ri Hua Zi Ben Cao.
15) You (pronounced "yo") or pomelo (Chinese Grapefruit) - earliest use of the fruit recorded in the Ben Cao Jing Ji Zhu (500 A.D.) and that of the peel in the Tang Ben Cao.
16) Shi or persimmon - there are numerous varieties, some of which are very soft and red, while others remain yellowish and firm, when ripe; they are all sweet. The type described in the Ming Yi Bie Lu (3rd century A.D.) for treating jiu du is the soft variety. However, it appears that other types are now also commonly used for preventing alcohol intoxication.
17) Shanzha or Chinese Hawthorn - use first described in the Tang Ben Cao.
18) Others, with earliest use record for treating jiu du in parenthesis, include schisandra berry (1st century A.D.), clove (627 A.D), bai dou kou or Amomum compactum fruit (1765 A.D.), hong dou kou or Alpinia galanga fruit (627 A.D.), rou dou kou or nutmeg (627 A.D.), cao guo or Amomum tsao-ko fruit (1505 A.D.) and bian dou or Dolichos lablab seed (3rd century A.D.)
*Source: L.C. Sun, "Herbs for Relieving Drunkenness/Hangover from Classic Herbals," Jiangxi Zhongyiyao, 23(1): 55-56(1992).
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog ( Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 9 from the drop down list.
1) Kudzu (Pueraria lobata) - various parts of the plant have been used, including the root, flower and seed. The earliest documented use of kudzu root to relieve jiu du dates back almost 2,000 years to the Shennong Ben Cao Jing (Shennong Herbal); that of kudzu flower dates back 1,700 years to the Ming Yi Bie Lu; and that of kudzu seed dates back to Li Shi Zhen's Ben Cao Gang Mu (1593 A.D.)
2) Sugarcane juice - its earliest recorded use dates back 1,700 years to the Ming Yi Bie Lu, and is considered a simple folk remedy for jiu du.
3) Banana - Its earliest use record dates back to the Ben Cao Gang Mu Shi Yi (1765 A.D.).
4) Watermelon - both the flesh and skin are used; dates back to the early 14th century A.D.
5) Chi xiao dou hua [rice bean flower (Phaseolus calacaratus)] - dates back to the Shennong herbal.
6) Mung Bean or lu dou - Mung bean flour, sprout (the well known bean sprout) and flower are all used. Earliest use of the flour dates back to the Ri Yong Ben Cao (1331 AD). The use of bean sprout and mung bean flour for jiu du was first described by Li Shi-Zhen in his Ben Cao Gang Mu.
7) Lotus root (Nelumbo mucirerra) - dates back to the Shen nong herbal.
8) Radish or lai fu (Raphanus sativus) - described by Li Shi-Zhen in his Ben Cao Gang Mu. It is a popular folk remedy for heavy drinking: one can eat it fresh or drink its expressed juice.
9) Zhi ju zi or fruit of Japanese raisin tree (Hovenia dulcis) - also called suanzaozi, meaning "sour jujube kernel", but is not the sour jujube kernel (or suanzaoren) with sedative, hypnotic, and analgesic properties described above. The use of zhi ju zi to treat jiu du was first recorded in the Tang Ben Cao (659 A.D.), that is considered the first official pharmacopoeia in the world, as it was compiled by recognized experts under edict from the emperor. It is said that the great poet of the Song Dynasty, Su Dong Po, liked to drink, but was seldom drunk. His secret was zhi ju zi. And Li Shi-Zhen in his herbal (1593 A.D.) recommends it, along with kudzu flower, chi dou hua (adsuki flower) and mung bean flour for people who drink too much.
10) Chen zi or sweet orange (Citrus sinensis) - both whole fruit and peel are used. First use of the whole fruit was recorded in the Shi Xing Ben Cao (937 A.D.); that of the peel in the Shi Liao Ben Cao (704 A.D.).
11) Gan pi or tangerine peel - first use recorded in teh Ri Hua Zi Ben Cao (908-923)
12) Jin ju or kumquat -whole fruit used; earliest use described in the Ben Cao Gang Mu.
13) Yang mei (fruit of Myrica rubra) - earliest use recorded in the Shi Liao Ben Cao.
14) Gan lan or Chinese olive (Canarium album) - earliest use dates back to the Ri Hua Zi Ben Cao.
15) You (pronounced "yo") or pomelo (Chinese Grapefruit) - earliest use of the fruit recorded in the Ben Cao Jing Ji Zhu (500 A.D.) and that of the peel in the Tang Ben Cao.
16) Shi or persimmon - there are numerous varieties, some of which are very soft and red, while others remain yellowish and firm, when ripe; they are all sweet. The type described in the Ming Yi Bie Lu (3rd century A.D.) for treating jiu du is the soft variety. However, it appears that other types are now also commonly used for preventing alcohol intoxication.
17) Shanzha or Chinese Hawthorn - use first described in the Tang Ben Cao.
18) Others, with earliest use record for treating jiu du in parenthesis, include schisandra berry (1st century A.D.), clove (627 A.D), bai dou kou or Amomum compactum fruit (1765 A.D.), hong dou kou or Alpinia galanga fruit (627 A.D.), rou dou kou or nutmeg (627 A.D.), cao guo or Amomum tsao-ko fruit (1505 A.D.) and bian dou or Dolichos lablab seed (3rd century A.D.)
*Source: L.C. Sun, "Herbs for Relieving Drunkenness/Hangover from Classic Herbals," Jiangxi Zhongyiyao, 23(1): 55-56(1992).
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog ( Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 9 from the drop down list.
Friday, May 11, 2007
Part 3: Garlic, that Oderiferous Lilly
Happy Friday and now we resume our series on garlic. If you missed part 1 or part 2, you might want to check them out now. They dealt with general information and garlic's effects on the body. Today is our third and final installment on garlic, where we will discuss traditional and modern uses, as well as some simple historical home remedies.
The first recorded use of garlic in Chinese medicine dates back to the early 6th century. It has since been mentioned in most major herbals and is currently one of the official drugs listed in the pharmacopeia of the People's Republic of China.
According to Li Shizhen, garlic was introduced into China along with coriander about 2,000 years ago, during the Han Dynasty.
Garlic is considered to taste pungent, to be mildly toxic, and to have warming properties. It is said to act on and benefit the spleen, stomach, and lungs. Its most significant uses in Chinese medicine are as an antibiotic and anti-inflammatory agent in treating bacterial dysentery, amebic dysentary, enteritis (inflammation of the intestines), sores, carbuncles, and the common cold. Other conditions for which garlic is used include whopping cough, internal parasites, pulmonary tuberculosis, bellyache, nosebleeds, and snake and insect bites. The usual daily internal dose of garlic is 4.5 to 15 grams (0.16 to 0.5 oz.), taken as a decoction or eaten raw or cooked. Externally, it is usually mashed and applied directly to the affected areas.
During the past few decades, many clinical reports on garlic have appeared in Chinese national and regional medical or pharmaceutical journals. They have described the successful use of garlic and its preparations in treating numerous illnesses, including amebic and bacterial dysentary, pneumococcal pneumonia, whopping cough, diphtheria, icteric (jaunciced) infectious hepatitis, trachoma, suppurative middle-ear infection, hypersensitive teeth, candidiasis (a fungal infection), head ringworms, and acute appendicitis.
Allicin extracted from garlic is now available in China in capsule or injection form for treating bacterial and fungal infections. It is also used for lowering serum cholesterol and triglycerides for the prevention of atherosclerosis.
The northern Chinese use garlic quite often, but the southern Chinese seem to stay away from it because they don't like the odors it produces. I remember we used to envy the northerners' exceptional ability to resist colds, yet we used to joke about them, saying one could detect a northerner miles away by his garlic odor.
Certainly there is no lack of remedies using garlic. The following includes just a few of them.
For nosebleed that does not stop, a classical remedy calls for external use of garlic. After removing the membranous skin, one bulb of garlic is mashed to a paste, which is then formed into a patty the size and thickness of a U.S. silver dollar. This is taped on the middle of the right sole if the bleeding is from the right nostril, and on the left sole if from the left nostril. If bleeding is from both nostrils, then two garlic patties are used, one for each sole. It is said to produce fast relief, though there is no modern Chinese clinical report attesting to this claim.
To treat diarrhea, a 7th century herbal recipe calls for simply taping mashed garlic on the middle of both soles or on one's navel.
Some Chinese households prepare a garlic wine and have it handy for the cold season. The wine is prepared by soaking three peeled garlic bulbs about 28 g. (1 oz.) each in 180 ml. (6 fl. oz.) of rice wine for at least one month. Then, when one catches a cold, one takes 15 ml. (about one tablespoonful) of this wine before retiring. To minimize the undesirable flavor, sugar dissolved in boiling water can be mixed in with the garlic wine immediately before taking it. It is said to be an effective remedy.
For treating painful snakebites and insect bites, a clove of crushed garllic is gently rubbed on the bitten area.
When a child has a cough that prevents him from sleeping at night, a clove of garlic is cut in half and the cut ends are rubbed gently on his throat. His cough then subsides and this allows him to sleep. Presumably, this could apply to adults as well.
To treat corns, a modern remedy calls for use of garlic and green onion bulbs. One bulb each of garlic and green onion are mashed together to a mudlike consistency. A small amount, enough to cover the corn, is applied and is secured by taping or wrapping. It is replaced by fresh material every two to three days. Some corns are removed after two applications. This remedy should not be used for more than four applications, and it should be discontinued if irritations develop.
Garlic is readily available in grocery stores and supermarkets.
The first recorded use of garlic in Chinese medicine dates back to the early 6th century. It has since been mentioned in most major herbals and is currently one of the official drugs listed in the pharmacopeia of the People's Republic of China.
According to Li Shizhen, garlic was introduced into China along with coriander about 2,000 years ago, during the Han Dynasty.
Garlic is considered to taste pungent, to be mildly toxic, and to have warming properties. It is said to act on and benefit the spleen, stomach, and lungs. Its most significant uses in Chinese medicine are as an antibiotic and anti-inflammatory agent in treating bacterial dysentery, amebic dysentary, enteritis (inflammation of the intestines), sores, carbuncles, and the common cold. Other conditions for which garlic is used include whopping cough, internal parasites, pulmonary tuberculosis, bellyache, nosebleeds, and snake and insect bites. The usual daily internal dose of garlic is 4.5 to 15 grams (0.16 to 0.5 oz.), taken as a decoction or eaten raw or cooked. Externally, it is usually mashed and applied directly to the affected areas.
During the past few decades, many clinical reports on garlic have appeared in Chinese national and regional medical or pharmaceutical journals. They have described the successful use of garlic and its preparations in treating numerous illnesses, including amebic and bacterial dysentary, pneumococcal pneumonia, whopping cough, diphtheria, icteric (jaunciced) infectious hepatitis, trachoma, suppurative middle-ear infection, hypersensitive teeth, candidiasis (a fungal infection), head ringworms, and acute appendicitis.
Allicin extracted from garlic is now available in China in capsule or injection form for treating bacterial and fungal infections. It is also used for lowering serum cholesterol and triglycerides for the prevention of atherosclerosis.
The northern Chinese use garlic quite often, but the southern Chinese seem to stay away from it because they don't like the odors it produces. I remember we used to envy the northerners' exceptional ability to resist colds, yet we used to joke about them, saying one could detect a northerner miles away by his garlic odor.
Certainly there is no lack of remedies using garlic. The following includes just a few of them.
For nosebleed that does not stop, a classical remedy calls for external use of garlic. After removing the membranous skin, one bulb of garlic is mashed to a paste, which is then formed into a patty the size and thickness of a U.S. silver dollar. This is taped on the middle of the right sole if the bleeding is from the right nostril, and on the left sole if from the left nostril. If bleeding is from both nostrils, then two garlic patties are used, one for each sole. It is said to produce fast relief, though there is no modern Chinese clinical report attesting to this claim.
To treat diarrhea, a 7th century herbal recipe calls for simply taping mashed garlic on the middle of both soles or on one's navel.
Some Chinese households prepare a garlic wine and have it handy for the cold season. The wine is prepared by soaking three peeled garlic bulbs about 28 g. (1 oz.) each in 180 ml. (6 fl. oz.) of rice wine for at least one month. Then, when one catches a cold, one takes 15 ml. (about one tablespoonful) of this wine before retiring. To minimize the undesirable flavor, sugar dissolved in boiling water can be mixed in with the garlic wine immediately before taking it. It is said to be an effective remedy.
For treating painful snakebites and insect bites, a clove of crushed garllic is gently rubbed on the bitten area.
When a child has a cough that prevents him from sleeping at night, a clove of garlic is cut in half and the cut ends are rubbed gently on his throat. His cough then subsides and this allows him to sleep. Presumably, this could apply to adults as well.
To treat corns, a modern remedy calls for use of garlic and green onion bulbs. One bulb each of garlic and green onion are mashed together to a mudlike consistency. A small amount, enough to cover the corn, is applied and is secured by taping or wrapping. It is replaced by fresh material every two to three days. Some corns are removed after two applications. This remedy should not be used for more than four applications, and it should be discontinued if irritations develop.
Garlic is readily available in grocery stores and supermarkets.
Monday, April 23, 2007
Properties and Uses of Celery Seed
Celery seed is the fruit of the celery plant, Apium graveolens L. (Family Apiaceae). Also referred to simply as celery fruit, celery seed possesses diuretic, digestive stimulant, nervine, muscle relaxant, emmenagogue, and uterine stimulant properties. The most common traditional uses for celery seed are for rheumatism, arthritis, gout, bronchitis, and nervousness.
Celery seed conatains numerous types of chemical components, including coumarin glycosides, flavonoids, phthalides, and plant acids. There is some scientific evidence to support its sedative and muscle-relaxant properties, with the phthalides being the active principles. The seed also has antioxidant effects.
Other parts of the celery plant have been reported to have hypotensive (juice and extract of stem) and antiinflammatory (water extract of stem) activities.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including celery seed on page 13. For more information about Dr. Leung and his writings, visit www.earthpower.com.
Celery seed conatains numerous types of chemical components, including coumarin glycosides, flavonoids, phthalides, and plant acids. There is some scientific evidence to support its sedative and muscle-relaxant properties, with the phthalides being the active principles. The seed also has antioxidant effects.
Other parts of the celery plant have been reported to have hypotensive (juice and extract of stem) and antiinflammatory (water extract of stem) activities.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including celery seed on page 13. For more information about Dr. Leung and his writings, visit www.earthpower.com.
Thursday, April 19, 2007
Schisandra is Wuweizi a.k.a. Five Flavored Seed
The dried ripe fruit of Schisandra chinensis (Turcz.) Baill. and other Schisandra spp. (Family Schisandraceae) are prized for their properties including lung astringent, kidney tonic, male tonic, adaptogenic, detoxicant, antimutagenic, antioxidant, liver protectant, central stimulant, and tranquilizing.
Schisandra berries have been traditionally used for cough, asthma, involuntary seminal discharge, impotence, insomnia, neurasthenia, chronic diarrhea, night sweat, spontaneous sweating, physical exhaustion, and excessive urination. More modern and recent uses include use as a treatment for liver diseases.
Schisandra is known as wuweizi (five-flavored seed) in Chinese because it tastes simultaneously sweet, sour, bitter, salty and pungent when chewed. In addition to its use as a medicine, it is also used as an ingredient in soup mixes.
Schisandra is one of those Chinese herbs without much adequate published English information even though there are many published reports on it in Chinese and Japanese.
It is a well-known tonic, especially for the male. Modern laboratory studies have found some of its constituents (e.g., lignans) to have strong antioxidant and liver-protectant properties. Its extracts and lignans are now being used to effectively treat liver diseases (e.g., viral hepatitis). In the West, silymarin (from milk thistle) is well known for its beneficial effects on the liver. One can soon add schisandra as its equal or superior.
A typical tonic like ginseng, schisandra's actions in the body are subtle. They cannot be readily duplicated in the laboratory. The antioxidant and liver protectant effects of schisandra just mentioned only give you an isolated glimpse of its various pharmacological effects. Believe me, there are too many to list here!
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including schisandra on page 83. For more information about Dr. Leung and his writings, visit www.earthpower.com.
Schisandra berries have been traditionally used for cough, asthma, involuntary seminal discharge, impotence, insomnia, neurasthenia, chronic diarrhea, night sweat, spontaneous sweating, physical exhaustion, and excessive urination. More modern and recent uses include use as a treatment for liver diseases.
Schisandra is known as wuweizi (five-flavored seed) in Chinese because it tastes simultaneously sweet, sour, bitter, salty and pungent when chewed. In addition to its use as a medicine, it is also used as an ingredient in soup mixes.
Schisandra is one of those Chinese herbs without much adequate published English information even though there are many published reports on it in Chinese and Japanese.
It is a well-known tonic, especially for the male. Modern laboratory studies have found some of its constituents (e.g., lignans) to have strong antioxidant and liver-protectant properties. Its extracts and lignans are now being used to effectively treat liver diseases (e.g., viral hepatitis). In the West, silymarin (from milk thistle) is well known for its beneficial effects on the liver. One can soon add schisandra as its equal or superior.
A typical tonic like ginseng, schisandra's actions in the body are subtle. They cannot be readily duplicated in the laboratory. The antioxidant and liver protectant effects of schisandra just mentioned only give you an isolated glimpse of its various pharmacological effects. Believe me, there are too many to list here!
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including schisandra on page 83. For more information about Dr. Leung and his writings, visit www.earthpower.com.
Friday, April 13, 2007
Luffa for Health
Remove the skin, pulp, and seeds from ripe old fruits of Luffa cylindrica (L.) Roem. and Luffa acutangula Roxb. (Family Cucurbitaceae) and the remains are what we know as the luffa sponge. Among luffa's many properties, it can be used to promote blood circulation, to disperse fever, to break up phlegm, as a detoxicant, as an antiinflammatory, as an analgesic, and as a tranquilizer.
The most common traditional uses of the luffa sponge are rheumatism, arthritic pain, muscle pain, chest pain, amenorrhea, swollen and painful testicles, hemorrhoids, and inadequate milk flow in nursing mothers. A more recent use is in the treatment of shingles.
Apart from its usefulness as a bath sponge to remove dead skin tissue and to stimulate the skin, I bet you have never heard of luffa having so many medicinal properties and uses. It doesn't look like it conatins more than fibers to do anything to the body besides physical cleansing and stimulation of one's skin. But it has been used in Chinese medicine for at least a thousand years! And some of its uses have recently been substantiated by laboratory findings showing its decoction to have antiinflammatory, analgesic, and tranquilizing effects in mice.
Even though we normally associate luffa sponges only with physical actions on the skin, it is perhaps not too far-fetched to envision that some transfer of beneficial ingredients can occur during the physical contact to give the skin extra benefits other than just physical cleansing and stimulation. Thus, its detoxicant and antiinflammatory properties seem to offer some justification for the use of its powder and extracts in facial scrubs and skin cleansers.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including Luffa on page 59.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
The most common traditional uses of the luffa sponge are rheumatism, arthritic pain, muscle pain, chest pain, amenorrhea, swollen and painful testicles, hemorrhoids, and inadequate milk flow in nursing mothers. A more recent use is in the treatment of shingles.
Apart from its usefulness as a bath sponge to remove dead skin tissue and to stimulate the skin, I bet you have never heard of luffa having so many medicinal properties and uses. It doesn't look like it conatins more than fibers to do anything to the body besides physical cleansing and stimulation of one's skin. But it has been used in Chinese medicine for at least a thousand years! And some of its uses have recently been substantiated by laboratory findings showing its decoction to have antiinflammatory, analgesic, and tranquilizing effects in mice.
Even though we normally associate luffa sponges only with physical actions on the skin, it is perhaps not too far-fetched to envision that some transfer of beneficial ingredients can occur during the physical contact to give the skin extra benefits other than just physical cleansing and stimulation. Thus, its detoxicant and antiinflammatory properties seem to offer some justification for the use of its powder and extracts in facial scrubs and skin cleansers.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including Luffa on page 59.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
Friday, February 23, 2007
MUME – HOW DO THEY MAKE IT?
It is pronounced ‘MOO-may’ (synonyms: wumei, smoked plum) and it is the dried unripe fruit of the Prunus mume (Sieb.) Sieb. et Zucc., a deciduous tree up to 10 meters high. It is also known as Japanese apricot. The green, about-to-ripen fruit is collected in May and oven-dried at 40C for 2-3 days followed by leaving in the closed oven for 2-3 more days until it turns black. Mume is produced mostly in southern provinces, especially Sichuan which is the largest producer. Zhejiang produces the best wumei, which is large and jet black, with thick meat and a small pit, and tastes sour.
See also our full article on Mume posted earlier.
Dr. Albert Leung’s book, Encyclopedia of Common Natural Ingredients Used in Foods, Drugs and Cosmetics, 2nd Edition presents technical information and traditional medicinal uses of Mume, as well as similar info for about 500 other herbs.
The encyclopedia entry for Mume appears on pp. 541-542.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
See also our full article on Mume posted earlier.
Dr. Albert Leung’s book, Encyclopedia of Common Natural Ingredients Used in Foods, Drugs and Cosmetics, 2nd Edition presents technical information and traditional medicinal uses of Mume, as well as similar info for about 500 other herbs.
The encyclopedia entry for Mume appears on pp. 541-542.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
Wednesday, February 21, 2007
Chinese Foods for Diabetes
A wide variety of Chinese foods and herbs have been reported to have effects in lowering blood sugar and treating diabetes. For instance, India wheat or Siberian buckwheat, Nan gua or cushaw, Green tea, Asian ginseng and egg white soup, Jiao gu lan tea (Gynostemma pentaphyllum herb), Digupi or lycium root bark tea, and Lycium fruit all have reputed properties in treating diabetes.
As an example, one suggested remedy is Asian ginseng and egg white soup. Combine 3 grams of Asian ginseng and one egg white. Add boiling water to make a soup. Take this no more than once a day.
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog ( Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 11 from the drop down list.
As an example, one suggested remedy is Asian ginseng and egg white soup. Combine 3 grams of Asian ginseng and one egg white. Add boiling water to make a soup. Take this no more than once a day.
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog ( Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 11 from the drop down list.
Monday, February 19, 2007
IS THIS RAISIN BLUSHING? NO, IT’S A LYCIUM BERRY
What is red, wrinkled, and pleasant tasting? No, it’s not a red raisin. It is a lycium berry.
This fruit, from the plant Lycium barbarum L. and Lycium chinense Mill., is sweet and pleasant tasting and high in nutrients including beta-carotene, amino acids, polysaccharides, and vitamins.
Lycium berries are also known as wolfberry, goji berry (a popular alteration of the more proper gouqizi berry), and Ningxia gouqizi. Well-known benefits of lycium berries include improved vision and beautifying properties. Traditionally considered of benefit to the complexion and to prolong life, lycium fruit has been consumed for 2000 years in China for these purposes.
Dr. Albert Leung’s book, Encyclopedia of Common Natural Ingredients Used in Foods, Drugs and Cosmetics, 2nd Edition presents technical information and traditional medicinal uses of lycium berries, as well as similar info for about 500 other herbs.
The encyclopedia entry for lycium fruit spans four pages (pp. 358-361).
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
This fruit, from the plant Lycium barbarum L. and Lycium chinense Mill., is sweet and pleasant tasting and high in nutrients including beta-carotene, amino acids, polysaccharides, and vitamins.
Lycium berries are also known as wolfberry, goji berry (a popular alteration of the more proper gouqizi berry), and Ningxia gouqizi. Well-known benefits of lycium berries include improved vision and beautifying properties. Traditionally considered of benefit to the complexion and to prolong life, lycium fruit has been consumed for 2000 years in China for these purposes.
Dr. Albert Leung’s book, Encyclopedia of Common Natural Ingredients Used in Foods, Drugs and Cosmetics, 2nd Edition presents technical information and traditional medicinal uses of lycium berries, as well as similar info for about 500 other herbs.
The encyclopedia entry for lycium fruit spans four pages (pp. 358-361).
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
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