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

Question 1

herbs prepared for ingestion

Answer 1

cut + processed according to specific standards

Question 2

natural man-made contaminants can make herbs unfit for consumption

Answer 2

pesticides

heavy metals

Question 3

pao zhi

Answer 3

general term for herb processing

Question 4

why are herbs prepared?

Answer 4

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

Question 5

how do we increase surface area?

Answer 5

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

Question 6

why do we increase the surface area

Answer 6

make it easier for extraction, digestion

Question 7

aqeous trituration

Answer 7

grounding minerals with water until it is reduced to fine power

Question 8

what is aqeous trituration used for?

Answer 8

opthalmological

Question 9

dry frying: what is it used for?

Answer 9

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

Question 10

dry frying: why is salt used?

Answer 10

salt directs actions down to KD

Question 11

dry frying: what does charring do?

Answer 11

charring increases the herbs hemostatic ability (stop bleeding)

Question 12

dry frying with liquids: honey

Answer 12

tonifies and moistens

Question 13

dry frying with liquids: vinegar

Answer 13

astringent, analgesic, blood-invigorating and detoxifying actions

Question 14

dry frying with liquids: wine

Answer 14

clear blockages from channels, expel wind and alleviate pain

Question 15

dry frying with liquids: ginger juice

Answer 15

reduces tendency of bitter and cold herbs to upset the ST

also enhances some herbs to warm ST and stop vomitting

Question 16

calcining

Answer 16

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

Question 17

what substances are generally calcined?

Answer 17

minerals and shells

Question 18

quick frying

Answer 18

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

Question 19

why do we quick fry?

Answer 19

reduces toxicity or moderates its harsh characteristics

Question 20

dry curing or baking

Answer 20

slow, mild heat to avoid charring the herb

Question 21

what substances are generally dry cured or baked

Answer 21

flowers or insects so they are not destroyed

Question 22

roasting in ashes

Answer 22

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

Question 23

steaming

Answer 23

steam then dry the herbs in the sun

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

Question 24

boiling

Answer 24

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

Question 25

quenching

Answer 25

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

Question 26

why do we quench

Answer 26

facilitates pulverization and moderates their properties

Question 27

simmering

Answer 27

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

Question 28

end product of simmering

Answer 28

gel

Question 29

methods of delivery

Answer 29

``` 7 decoction drafts pills powders syrups plaster wines ```

Question 30

decoction (tang)

Answer 30

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

Question 31

solvents used in decoction

Answer 31

water - most common wine - invigorates blood vinegar - astringe

Question 32

types of heat

Answer 32

high flame - military flame - bring to boil | low flame - civilian flame - lower for cooking

Question 33

decocting for a shorter time 10-15

Answer 33

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

Question 34

decocting for a longer time 45-60

Answer 34

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

Question 35

what substances we decoct for at least 45 min to

Answer 35

toxic substances to reduce toxicity

Question 36

generally decocting time

Answer 36

20-30 min

Question 37

decoct herbs method

Answer 37

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

Question 38

decoct dosage

Answer 38

take 1 cup 2x/day 2/3 cup 3x/day before meals unless irritate digestive tract

Question 39

when using formulas with toxic herbs

Answer 39

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

Question 40

decoct first

Answer 40

toxic minerals, shells lightweight substances in large dosage

Question 41

decoct near end

Answer 41

aromatic herbs | da huang to have a strong purgative effect

Question 42

decocted in guaze

Answer 42

herbs with cilia small seeds some minerals powdered substances

Question 43

separately decocted or simmered

Answer 43

rare and expensive substances ie: ren shen *often cooked in a double boiler for 2-3 hours to extract all of the active ingredient

Question 44

dissolved in a strained decoction

Answer 44

highly viscous or sticky substances | they would stick to the pot or other herbs and reduce the effects of decocting

Question 45

taken with strained decoction

Answer 45

expensive, aromatic substances | ie: horns

Question 46

boiled powders or drafts

Answer 46

powders decocted for 10 min, dosage is smaller

Question 47

pills (wan)

Answer 47

combining fine powder or pulverized herbs with a viscous medium milder and slower in action

Question 48

powders (san)

Answer 48

easily absorbed and easy to store | medicinal action is between decoction and pill

Question 49

special or vermillion pills (dan)

Answer 49

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

Question 50

syrups (gao)

Answer 50

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

Question 51

plasters (gao)

Answer 51

external application for derm, joints, muscles gao yao - sesame oil beeswax

Question 52

medicinal wine

Answer 52

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

Question 53

pharamacokinetic interaction

Answer 53

can change absorption, distribution, metabolism or elimination

Question 54

pharmacodynamic reaction

Answer 54

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

Question 55

plant - not one pure ingredient

Answer 55

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

Question 56

guidelines

Answer 56

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

Question 57

extreme caution

Answer 57

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

Question 58

endangered species

Answer 58

``` bear GB pangolin scales tiger bone turtle shell rhino horn ```