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herbs > herbs 1 - processing, methods of delivery, toxicology, herb-drug interaction > Flashcards

herbs 1 - processing, methods of delivery, toxicology, herb-drug interaction Flashcards

1
Q

herbs prepared for ingestion

A

cut + processed according to specific standards

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2
Q

natural man-made contaminants can make herbs unfit for consumption

A

pesticides

heavy metals

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3
Q

pao zhi

A

general term for herb processing

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4
Q

why are herbs prepared?

A
  1. increase potency
  2. direct its action to a certain place
  3. minimize side effects
  4. increase/alter properties of an herb
  5. increase surface area
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5
Q

how do we increase surface area?

A

slice
pulverize
sort, sift, scrape, peels, winnow (remove non medicinal portion of the substance)

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6
Q

why do we increase the surface area

A

make it easier for extraction, digestion

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7
Q

aqeous trituration

A

grounding minerals with water until it is reduced to fine power

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8
Q

what is aqeous trituration used for?

A

opthalmological

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9
Q

dry frying: what is it used for?

A

browning is used to dry herbs for storage and increase:
SP awakening
ST strengthening

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10
Q

dry frying: why is salt used?

A

salt directs actions down to KD

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11
Q

dry frying: what does charring do?

A

charring increases the herbs hemostatic ability (stop bleeding)

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12
Q

dry frying with liquids: honey

A

tonifies and moistens

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13
Q

dry frying with liquids: vinegar

A

astringent, analgesic, blood-invigorating and detoxifying actions

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14
Q

dry frying with liquids: wine

A

clear blockages from channels, expel wind and alleviate pain

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15
Q

dry frying with liquids: ginger juice

A

reduces tendency of bitter and cold herbs to upset the ST

also enhances some herbs to warm ST and stop vomitting

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16
Q

calcining

A

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

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17
Q

what substances are generally calcined?

A

minerals and shells

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18
Q

quick frying

A

fried at extremely high temp until is is dark brown or cracked

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19
Q

why do we quick fry?

A

reduces toxicity or moderates its harsh characteristics

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20
Q

dry curing or baking

A

slow, mild heat to avoid charring the herb

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21
Q

what substances are generally dry cured or baked

A

flowers or insects so they are not destroyed

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22
Q

roasting in ashes

A

wrapping the herb in moist 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

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23
Q

steaming

A

steam then dry the herbs in the sun

*used to transform sheng di huang into shu di huang after 9 times of steaming

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24
Q

boiling

A

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

25
Q

quenching

A

substances (usually minerals) are heated and then immediately immersed in cold water or vinegar

26
Q

why do we quench

A

facilitates pulverization and moderates their properties

27
Q

simmering

A

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

28
Q

end product of simmering

A

gel

29
Q

methods of delivery

A 
7
decoction
drafts
pills
powders
syrups
plaster
wines
30
Q

decoction (tang)

A

soup, are solutions and suspensions that are readily absorbed thus expediting their effect

acute conditions
NO ALUMINUM pot or cooking untensils
corning ware or porcelain preferred
use a tight lid

31
Q

solvents used in decoction

A

water - most common
wine - invigorates blood
vinegar - astringe

32
Q

types of heat

A

high flame - military flame - bring to boil

low flame - civilian flame - lower for cooking

33
Q

decocting for a shorter time 10-15

A

formulas that release the exterior, clear heat, or herbs with volatile oils (aromatic)

34
Q

decocting for a longer time 45-60

A

tonics and other formulas with rich, cloying substances should be cooked over a low flame for a long time

35
Q

what substances we decoct for at least 45 min to

A

toxic substances to reduce toxicity

36
Q

generally decocting time

A

20-30 min

37
Q

decoct herbs method

A

most common decoct twice, less water 2nd time .. both times boiled down to 1 cup of liquid

38
Q

decoct dosage

A

take 1 cup 2x/day
2/3 cup 3x/day

before meals unless irritate digestive tract

39
Q

when using formulas with toxic herbs

A

start with a small dose and slowly increase dosage until desired effect is obtained

40
Q

decoct first

A

toxic
minerals, shells
lightweight substances in large dosage

41
Q

decoct near end

A

aromatic herbs

da huang to have a strong purgative effect

42
Q

decocted in guaze

A

herbs with cilia
small seeds
some minerals
powdered substances

43
Q

separately decocted or simmered

A

rare and expensive substances
ie: ren shen

*often cooked in a double boiler for 2-3 hours to extract all of the active ingredient

44
Q

dissolved in a strained decoction

A

highly viscous or sticky substances

they would stick to the pot or other herbs and reduce the effects of decocting

45
Q

taken with strained decoction

A

expensive, aromatic substances

ie: horns

46
Q

boiled powders or drafts

A

powders decocted for 10 min, dosage is smaller

47
Q

pills (wan)

A

combining fine powder or pulverized herbs with a viscous medium

milder and slower in action

48
Q

powders (san)

A

easily absorbed and easy to store

medicinal action is between decoction and pill

49
Q

special or vermillion pills (dan)

A

finely processed expensive substances
named becuz use to be coated with cinnabaris (zhu sha0
served as a proctective coat and had calming effect
NO LONGER USED due to TOXICITY

50
Q

syrups (gao)

A

prepared by decocting in water and reducing to a thick concentrate and adding sugar or honey

sore throat coughs

51
Q

plasters (gao)

A

external application for derm, joints, muscles

gao yao - sesame oil beeswax

52
Q

medicinal wine

A

steeping meds in wine
wine - nourish blood, invigorating & unblocking channels

tx wind-damp painful obstruction (arthritis); traumatic injury (stagnation/blood stasis) and deficiency induced disorders (sometimes has tonifying herbs)

alcohol is damp-heat in a bottle

53
Q

pharamacokinetic interaction

A

can change absorption, distribution, metabolism or elimination

54
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

55
Q

plant - not one pure ingredient

A

dry and prepared herbs - 1st chemical reaction
mix w. other herbs in water - 2nd chemical reaction
drink and mix w. enzymes of saliva & GI tract - 3rd chemical reaction

56
Q

guidelines

A

keep a record of all drugs the patient is taking
take drugs and herbs at differ times or via differ methods of administration
reduce dosage of herbs that may have same therapeutic effects as drugs ie: diuretics
adjust when intestinal motility drugs used ie: laxatives will moves through faster decreasing absorption so increase herb dosage

57
Q

extreme caution

A

patients scheduled for surgery
patients with LV or KD disease
multiple drug users, esp. elderly

58
Q

endangered species

A 
bear GB
pangolin scales
tiger bone
turtle shell
rhino horn

herbs (6 decks)

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