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Pre-Clinical Exam Prep > general herb > Flashcards

general herb Flashcards

1
Q

salty taste

A

drains downward, softens hardness, purges bowels, enters KD

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2
Q

sour taste

A

generates fluids and yin, astringes leakage, firms tissues, enters LV

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3
Q

bitter taste

A

reduces excess, clears heat, dries damp, enters the ht

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4
Q

acrid taste

A

scatters qi, stimulates circulation, expels pathogens, warming, enters the lu

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5
Q

sweet taste

A

balances, moderates, moistens, tonifies, should be predominant flavor in diet, enters spleen

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6
Q

bland taste

A

promotes urination, leaches damp

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7
Q

“sheng”

A

fresh herb
more clearing, draining form of the herb, may help toxicities
ex: sheng gan cao

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8
Q

chao

A

dry fry
awakens and strengthens the spleen

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9
Q

yan

A

dry fry with salt
directs action to kidneys

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10
Q

tan

A

charred
stops bleeding

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11
Q

duan

A

calcined
makes herbs brittle/easier to pulverize
used for minerals/shells

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12
Q

zhi

A

frying in liquid
honey (mi) = increases tonifying and moistening

vinegar (cu) = analgesic, invigorates blood, detoxifies

wine (jiu) = clears blockages, expels wind, alleviates pain

ginger juice = reduces bitterness, protects stomach from cold, mitigates toxic properties,

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13
Q

herbs to decot separately in gauze

A

che qian zi
chi shi zhi
xuan fu hua

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14
Q

herbs to cook first (30-60 min longer)

A

minerals, shells, toxic herbs

ci shi
dai zhe shi
shi gao
mu li
shu jue ming
zhen zhu
bie jia
gui ban
long gu
shui niu jiao
zhi cao wu
zhi chuan wu
zhi fu zi

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15
Q

decoct in last few minutes

A

aromatics

bo he
bai dou kou
da huang (purgative effect)
mu xiang
qing hao
rou gui
sha ren

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16
Q

decoct alone

A

expensive herbs

lu rong
ren shen
xi yang shen

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17
Q

dissolve into decoction

A

liquid and dont need cooking

e jiao
yi tang

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18
Q

taken with strained decoction

A

powder form, ingested first followed by liquid

chuan bei mu
niu huang
san qi
zhu li

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19
Q

herbs that shouldn’t be consumed with onions, garlic, radishes

A

sheng di huang
shu di huang
he shou wu
ren shen

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20
Q

herb to avoid vinegar

A

fu ling

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21
Q

herb to avoid garlic

A

mu dan pi

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22
Q

herb to avoid pork with

A

huang lian

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23
Q

herb to avoid turnips and tea

A

ren shen

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24
Q

antidote to ren shen poisioning

A

mung bean soup

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25
Q

the combination of two or more similar herbs to enhance their mutual function

A

mutual accentuation

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26
Q

combining two or more herbs with different actions that together enhance a particular function

A

mutual enhancement

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27
Q

two or more herbs minimizing the positive effect of each other

A

mutual antagonism

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28
Q

incompatibilities: Li Lu

A

bai shao
dan shen
ku shen
ren shen
sha shen
xi xin

(4 shens, shao, xin)

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29
Q

incompatibilities: zhi wu tou

A

bai ji
bai lian
bei mu
gua lou
zhi ban xia

(the b’s)

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30
Q

incompatibilities: gan cao

A

da ji
gan sui
hai zao
yuan hua

31
Q

most effective herbal preparation

A

decoction

32
Q

category characteristics: release exterior

A

acrid
lung

“dispersing”

wh = cold
wc = warm

33
Q

category characteristics: clear heat

A

bitter

34
Q

category characteristics: purgative

A

large intestine

35
Q

category characteristics: cathartic herbs to drive out water

A

UB

36
Q

category characteristics: interior warming

A

**HOT **/ Acrid

not warm, HOT

37
Q

category characteristics: regulate qi

A

acrid/warm

(not liver)

38
Q

category characteristics: qi tonic

A

sweet
lung/spleen

39
Q

category characteristics: tonify yang

A

kd
sweet

40
Q

category characteristics: stabilize and bind

A

sour
astringent

41
Q

category characteristics: activate blood

A

acrid / warm

42
Q

category characteristics: nourish blood

A

sweet
(sp, lv, ht, kd)

43
Q

category characteristics: calm shen

A

ht

44
Q

category characteristics: drain damp

A

sweet, bland, neutral, cool

45
Q

category characteristics: aromatic, transform damp

A

sp/st

46
Q

category characteristics: transform phlegm heat

A

acrid

47
Q

category characteristics: transform phlegm cold

A

acrid/warm

48
Q

category characteristics: enrich yin

A

kd
sweet

49
Q

1 for nosebleed

A

bai mao gen

50
Q

1 for phlegm

A

ban xia

51
Q

1 to dry damp

A

cang zhu

52
Q

1 for headache

A

chuan xiong

53
Q

1 for menstrual conditions

A

dang gui

54
Q

1 for hemorrhoids

A

di yu

55
Q

1 for malaria

A

qing hao

56
Q

1 for bleeding due to trauma

A

san qi

57
Q

1 for dizziness

A

tian ma

58
Q

1 for breast distention

A

xiang fu

59
Q

1 for cough

A

xing ren

60
Q

1 for jaundice

A

yin chen hao

61
Q

only herb that reduces cholesterol and lowers BP

A

Jue Ming Zi

62
Q

HA Herbs: Jueyin

A

Gao Ben= Ub channel
Wu Zhu Yu = Lv channel

63
Q

HA Herbs: taiyang

A

qiang huo

64
Q

HA Herbs: yangming

A

bai zhi

65
Q

HA Herbs: shaoyang

A

chai hu

66
Q

HA Herbs: shaoyin

A

xi xin

du huo

67
Q

HA Herbs: Taiyin

A

ban xia

68
Q

HA Herbs: all headache

A

chuan xiong

69
Q

calm fetus herbs

A

ai ye
bai zhu
du zhong
tu si zi
xu duan
e jiao
huang qin
sang ji sheng
sha ren
zhu ru
zi su ye

70
Q

promote lactation

A

dong kui zi
hei zhi ma
mu tong
pu gong ying
wang bu liu xing

71
Q

raise clear yang

A

chai hu
ge gen
he ye
huang qi
sheng ma

72
Q

lower BP herbs

A

bai ji li
da ji
di long
du zhong
gou teng
huai hua mi
huang qin
jue ming zi
long dan cao
sang bai pi
sang ji sheng
shi jue ming
tian ma
xi xian cao
xia ku cao
yi mu cao
zhi zi

73
Q

reduce cholesterol herbs

A

jue ming zi
san qi
shan zha
yin chen hao

Pre-Clinical Exam Prep (10 decks)

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