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Herbology > Herbology 1 Lecture 3 > Flashcards

Herbology 1 Lecture 3 Flashcards

1
Q

Two General Categories of Products for Herb Processing

A

Raw Herbs

Herbs Prepared for Ingestion

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2
Q

Raw Herbs

生藥

A

These are either uncut or roughly cut by untrained personnel

They are easily recognized as they are dirty, uncut, or cut in pieces that are 3-5cm long

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3
Q

Herbs Prepared for Ingestion

飲片

A

Unlike raw herbs, these have been cut and processed according to the standards of processing in the various provinces.

They are always cleaned and then sorted, washed, and cut according to specific standards, which includes sizing the pieces for the final product

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4
Q

Good quality herbs must meet the standard set forth in the official Chinese Pharmacopoeia with respect to:

A 
Ash content
Loss on drying
Extract content
Content of volatile oil
Content of a particular constituent
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5
Q

Herb Processing Cautions

A

Unless one uses quality herbs, it is hard to get quality results

Herbs must be free of mold, microbes, pesticides and heavy metals

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6
Q

Pao Zhi

炮製

A

General term for any type of herb processing

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7
Q

Reasons why herbs are prepared

A

Increase potency
Direct its actions to a certain place
Can minimize side effects
Can increase or alter the properties of an herb

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8
Q

The most basic way an herb is prepared

A

Slice or Pulverize the herb, thus increasing its surface area

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9
Q

Mechanical Methods

A

Sorting, Sifting, Scraping, Peeling and Winnowing

Pulverizing

Slicing

These also increase the surface area and makes it easier for extraction and digestion

Defatting

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10
Q

Methods Utilizing Water

A

Washing
Bleaching
Soaking in Cool Water or Boiling Water
Aqeous Trituration

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11
Q

Sorting, Sifting, Scraping, Peeling and Winnowing

A

To remove the non-medicinal portions of a substance

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12
Q

Pulverizing

A

Grinding, Pounding, Filing – especially with minerals and shells

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13
Q

Slicing

A

Shapes herb into standard size and weight

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14
Q

Defatting

A

remove oils from grains and seeds to reduce the side effects and toxicity of some herbs

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15
Q

Washing

A

Removes Dirt

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16
Q

Bleaching

A

Removes Salt and other substances used in storage

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17
Q

Soaking in cool water or boiling water

A

Softens the herbs for cutting (or covering with a damp cloth for a couple of days after soaking)

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18
Q

Aqeous Trituration

A

Shui Fei

Minerals are ground with water until reduced to an extremely fine powder (often used for opthalmological preparations)

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19
Q

Methods Utilizing Heat

A 
Dry Frying
Frying with Liquids
Calcining
Quick Frying
Dry Curing or Baking
Roasting in Ashes
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20
Q

Dry Frying

A

Chao

Browning is used to dry herbs for storage and increase the Spleen-awakening, Stomach-strengthening action of the herbs

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21
Q

Stir Frying with Salt directs actions to

A

Downward to the Kidneys

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22
Q

Stir Frying until charred (tan) increases the herbs _______ ability

A

Hemostatic

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23
Q

Charred human hair is great ______ ability

A

Hemostatic

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24
Q

Hemostatic

A

Stops Bleeding

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25
Q

Frying with Liquids:

Frying with Honey

A

Zhi

Increases an Herb’s Tonifying and moistening actions

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26
Q

Frying with Liquids:

Frying with Vinegar

A

Enhances its astringent, analgesic, blood-invigorating and detoxifying actions

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27
Q

Frying with Liquids:

Frying with Wine

A

Enhances its ability to clear blockages from the channels, expel wind and alleviate pain

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28
Q

Frying with Liquids:

Frying with Ginger Juice

A

Reduces the tendency of bitter and cold herbs to upset the stomach

Also enhances some herbs ability to warm the Stomach and stop vomitting

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29
Q

Fresh Ginger

A

For Vomitting due to cold in middle jiao

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30
Q

Calcining

A

Duan

Placing a substance directly or indirectly in the flames until it is thoroughly heated and turns red. Makes the substance brittle and easy to pulverize

Use for minerals and shells

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31
Q

Quick Frying

A

Pao

Fried at an extremely high temperature until it is dark brown or cracked

This reduces its toxicity or moderates its harsh characteristics

32
Q

Dry Curing or Baking

A

Hong or Bei

Slow, mild heat to avoid charring the herb
often used with flowers or insects, so they are not destroyed

33
Q

Roasting in Ashes

A

Wei

Wrapping the herb in moistened paper, paste, or mud and heating it in hot cinders until the coating is charred or cracked and its insides have reached a high temperature

34
Q

Methods Utilizing Both Heat & Water

A

Steaming
Boiling
Quenching
Simmering

35
Q

Steaming

A

Zheng

Steaming and then drying the herbs in the sun
used to transform sheng di huang into shu di huang

36
Q

Sheng Di Huang Vs. Shu Di Huang

A

Sheng Di Huang cool blood

Shu Di Huang tonify yin & blood

37
Q

Boiling

A

Zhu

In water or some other medium, such as vinegar, to alter its characteristics or toxicity

38
Q

Quenching

A

Cui

Substances (usually minerals) are heated and then immediately immersed in cold water of vinegar. Facilities pulverization and moderates their properties

39
Q

Simmering

A

Ao

Herb is reduced to a thickened liquid or syrup by boiling in several changes or water, collecting the supernatants, and then condensing and solidifying it into a gel

40
Q

Methods of Delivery

A 
Decoctions
Drafts
Pills
Powders
Syrups
Plasters
Wines
41
Q

Decoction

A

Tang

Literally “soups”

Solutions and Suspensions that are readily absorbed, thus expediting their effect

Often used for acute conditions

42
Q

Cautions for Decoctions

A

Do not use aluminum pots or cooking utensils
Corning ware or porcelain pots are preferred
Use a tight fitting lid

43
Q

Solvents

A

Water is the most common
Wine (Invigorates the Blood)
Vinegar (Astringing)

44
Q

Types of Heat

A

High Flame or Military Fire (Wu Huo)

Low Flame or Civilian Fire (Wen Huo)

According to Li Shi-Zhen in his Grand Material Medica, “Bring to boil with a Military Flame and then lower to Civilian Fire for Cooking”

45
Q

Decocting the Herbs

A

Cover the herbs with water and allow them to soak for awhile. This will help with the extraction of ingredients when decocting

Bring to a boil and then reduce the heat

Keep the herbs covers, so the “flavors” do no escape

46
Q

Decocting the Herbs – Formula

A

A formula is usually cooked 20-30 minutes, but this depends on the ingredients:

Formulas that Release the Exterior, Clear Heat or contain herbs with volatile oils (aromatic) should be cooked over a high flame for a shorter period of time (10-15 minutes)

Tonics and other formulas with rich, cloying substances should be cooked over a relatively low flame for a longer period of time (45-60 minutes) to extract as much as possible

Toxic Substances should be cooked for at least 45 minutes to reduce their toxicity

47
Q

Decocting the Herbs – Most Common Properties

A

The most common method is to decoct the herbs twice (using less water the 2nd time)

Both times the herbs are boiled down to 1 cup of liquid

Discard the herbs

Combine the 2 cups of liquid

Take 1 cup 2X daily or 2/3 of a cup 3X daily

Decoctions are generally taken before meals

If the ingredients irritate the digestive tract, then they can be taken after meals

48
Q

Decocting the Herbs – Time

A

When taking a formula, it is important to take it at the most appropriate time for optimal effect

Tonics should be taken on an empty stomach

Calm the spirit formulas should be taken before bed

Formulas for a malarial disorder should be taken 2 hours before an attack if the timing is regular

49
Q

Decocting the Herbs – Additional Properties

A

Decoction is usually taken warm. Even when the disorder is due to excess heat, except when it causes nausea and vomitting

When using formulas with toxic herbs, start with a small dose and slowly increase the dosage until the desired effect is obtained

50
Q

What should be Decoct First?

Xian Jian

A

Toxic Herbs

Minerals and Shells

Lightweight substances in a large dosage

51
Q

What should be added near end?

Hou Xia

A

Aromatic Herbs

Da Huang to have a strong purgative effect

52
Q

What should be decocted in gauze?

Bao Jian

A

Herbs with cilia (fine, hair-like structures)

Small seeds

Some minerals

Powdered substances

53
Q

What should be separately decocted or simmered?

Ling Jian or Ling Dun

A

Rare and expensive substances

(i.e. Ren Shen)

Often cooked in a double boiler for 2-3 hours to extract all of the active ingredients

54
Q

What should be dissolved in a strained decoction?

Rong Hua

A

Highly Viscous or sticky substances

They would stick to the pot or the other herbs and reduce the effect of decocting

(i.e. Er Jiao)

55
Q

What should be taken with the strained decoction?

Chong Fu

A

Some expensive, aromatic substances are ground into a powder and taken first, followed by the strained decoction

This is also the case with precious horns, which are shaved or filed into a powder and ingested, followed by the decoction

56
Q

Other Methods of Delivery

A 
Boiled Powders or Drafts
Pills
Powders
Special or Vermillon Pills
Syrups
Plasters
Medicinal Wines
57
Q

Herb-Drug Interactions

A

There is little modern research and much disagreemnt, as plants are not single chemical components and there are millions of variations

Most of the information is empirical and accumulated over many years of practice

58
Q

Boiled Powders or Drafts

A

Zhu San

Powders decocted for 10 minutes
Dosage is much smaller than decoctions

59
Q

Pills

A

Wan

These are made by combining the fine powder of pulverized herbs with a viscous medium

Usually milder and slower in action. Can be prepared with:
Water – good solvent
Honey – Dissolves slowly & good for tonic pills
Wax – Dissolves slowly, usually in intestines and prevents gastric irritation

60
Q

Powders

A

San

Easily absorbed and easy to store
Medicinal action is between decoction and pill

61
Q

Special or Vermillion Pills

A

Dan

These pills are finely processed, expensive substances or minerals

The name vermillion is used because they used to be coated with Cinnabaris (Zhu Sha)

It served as a protective coating and had a calming effect, but no longer used because of its toxicity

62
Q

Syrups

A

Gao

These are prepared by decocting in water, reducing the strained decoction to a thick concentrate and adding sugar or honey to the decoction.

Good for sore throats and coughs

63
Q

Plasters

A

Gao

External application – for dermatological issues, painful joints and muscles, fractures & sprains and fixed masses.

Gao Yao and Yao Gao

64
Q

Gao Yao

A

Medicinal Herbs are simmered in Oil (Sesame Oil), then beeswax is added

65
Q

Yao Gao

A

A powder of medicinal substances are added to a heated mixture of oil and beeswax

66
Q

Medicinal Wines

A

Jiu

Steeping medicinal substances in wine

Wine is used for nourishing, blood invigorating and unblocking channels

Used to treat wind-damp painful obstruction, traumatic injury and deficiency induced disorders

67
Q

Two Types of Interactions

A

Pharmacokinetic Interaction

Pharmacodynamic Reaction

68
Q

Pharmacokinetic Interaction

A

Can change absorption, distribution, metabolism or elimination

69
Q

Pharmacodynamic Reaction

A

Can alter the way in which a drug or herb effects a tissue or organ system. Hard to predict. Can be synergistic or antagonistic

How the herb will affect that individual

70
Q

Synergistic

A

Good, increase each others effects

71
Q

Antagonistic

A

Damaging Kidneys

72
Q

Plant – Not one pure ingredient

Levels of Chemical Reaction

A

Dry and prepare herbs – 1st chemical reaction

Mix with other herbs in the water – 2nd Chemical reaction

Drink and mix with enzymes of saliva and GI tract – 3rd Chemical Reaction

73
Q

Guidelines

A

Keep a record of all drugs patients are taking
Take drugs & Herbs at different times or via different methods of administration
Reduce dosage of herbs that may have same therapeutic effects as drugs, e.g. diuretics
Adjust when Intestinal Motility drugs used, i.e. laxatives will move through faster, decreasing absorption so increase herb dosage

74
Q

Extreme Caution

A

With patients scheduled for surgery
With patients with liver of kidney disease
With multiple-drug users, esp. elderly

75
Q

Endangered Species

A 
Bear Gall Bladder
Pangolin Scales
Tiger Bones
Turtle Shell
Rhino Horn

Herbology (7 decks)

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