WEEK 1 Flashcards by Logan Marshall

First record of herbal substances

Wu Shi Er Bing Fang (“Prescriptions for Fifty-Two Kinds of Diseases”), Mawangdui medical manuscripts, 3rd C BCE, silk fabric, 280 herbal med. prescriptions

How well did you know this?

Not at all

Perfectly

First text to talk about individual herb descriptions

Shen Nong Ben Cao Jing (“Divine Husbandman’s Classic of Materia Medica”), 2nd C BCE

364 herbs, no formulas

How well did you know this?

Not at all

Perfectly

Text that is the theoretical & philosophical foundation of CM

Huang Di Nei Jing (“Yellow Emperor’s Inner Classic”), 1st/2nd century

Yin-yang, 5 elements, natural law
Listed 13 herbal formulas

How well did you know this?

Not at all

Perfectly

Most important foundation of herbal formulas (text & author)

Shang Han Za Bing Lun (“Discussion of Cold Damage and Miscellaneous Diseases”) by Zhang Zhong Jing

314 herbal formulas with detailed discussions

Later rearranged into two parts:
- Shang Han Lun: “Discussion of Cold Damage”
- Jin Gui Yao Lue: “Essentials from the Golden Cabinet”

How well did you know this?

Not at all

Perfectly

Other important herbal texts and history of the development of herbal theory:

Increasingly refined & extensive materia medicas and discussions of: combination, reaction, taste, temp, toxicity, function, processing, preparation, clinical application + integration of Nei Jing theory**

Ben Cao Jing Ji Zhu by Tao Hong Jing (480-498) - 730 herbs, divided into upper, middle and lower categories.

Tang Ben Cao (Tang Dynasty 618-907 AD) - 844 herbs

Zheng Lei Ben Cao (Song Dynasty 960-1279 AD) - 1558 herbs

Ben Cao Gang Mu (Ming Dynasty 1368-1644) - 1892 herbs, 11000 herbal formulas

Zhong Hua Ben Cao (2002) ~ 9k herbs

How well did you know this?

Not at all

Perfectly

Herbs divided into how many categories?

18 (with sub-categories)

Related to patterns of diagnosis
Herbs within each category have similar functions, tastes & properties

How well did you know this?

Not at all

Perfectly

Herbal categories (overview, don’t memorize now)

Herbs that…
1. Release the exterior
2. Clear heat
3. Downward draining herbs
4. Drain dampness
5. Dispel wind-dampness
6. Transform phlegm & stop coughing
7. Aromatic herbs that transform dampness
8. Relieve food stagnation
9. Regulate the qi
10. Regulate the blood
11. Warm the interior and expel cold
12. Tonifying herbs
13. Stabilize and bind
14. Calm the spirit
15. Aromatic substances that open the orifices
16. Extinguish wind and stop tremors
17. Expel parasites
18. Substances for topical application

How well did you know this?

Not at all

Perfectly

Caulis

main part of stem/body of a tree
“Stalk”/stem

How well did you know this?

Not at all

Perfectly

Cornu

horn

How well did you know this?

Not at all

Perfectly

Flos

flower

How well did you know this?

Not at all

Perfectly

Fructus

fruit

How well did you know this?

Not at all

Perfectly

Herba

leaves

How well did you know this?

Not at all

Perfectly

Pericarpium

peel

How well did you know this?

Not at all

Perfectly

Radix

root

How well did you know this?

Not at all

Perfectly

Ramulus

branches/twigs

How well did you know this?

Not at all

Perfectly

Rhizoma

Rhizome: horizontal underground stem; puts out lateral shoots & roots

How well did you know this?

Not at all

Perfectly

Semen

Seed

How well did you know this?

Not at all

Perfectly

Nomenclature categories (ways that herbs/formulas are named [5]):

Shape (“cow’s knee” etc.)
Color
Smell/taste
Geographic location
Part of plant (flower, seed etc)

RED in Chinese (3):

Hóng 红 red
Chì 赤 bright red
Zhū 朱 dull red

Ex: Hong Hua - red flower

YELLOW in Chinese (2):

Huáng 黄 yellow
Jīn 金 gold

Ex: huáng qí (yellow life energy)

WHITE in Chinese (2):

Bái 白 white
Yín 银 silver

Ex: Bai Shao - white peony

BLUE-GREEN in Chinese (2):

Qīng 青 blue green
Lǜ 绿 green

Ex: Qing Pi - blue green peel

BLACK in Chinese (2):

Hēi 黑 black
Wū 乌 black

Ex: Hei Zhi Ma - black sesame seed

PURPLE in Chinese (1):

Zǐ 紫 purple

Ex: Zi Hua Di Ding - purple flower earth herb

ACRID in Chinese: (+ properties)

Xīn "Disperse and move" Associated w/ LUNG

SWEET in Chinese: (+ properties)

Gān "Tonify, harmonize & moisten" Associated w/ SPLEEN

BITTER in Chinese: (+ properties)

Kǔ "Drain & dry" Associated w/ HEART

SOUR in Chinese: (+ properties)

Suān Astringent; prevent/reverse abnormal leakage of fluids & energy Associated w/ LIVER

SALTY in Chinese: (+ properties)

Xián "Purge & soften" Associated w/ KIDNEY

BLAND in Chinese: (+ properties)

Dàn

Fragrant/Aromatic in Chinese:

Xiāng

4 DIRECTIONS in Chinese:

East: Dōng West: Xī North: Běi South: Nán + Chuān (Sichuan central region)

BRANCH in Chinese:

Gěng Ex: Jie Geng (Platycodi Radix)

FLOWER in Chinese:

Huā Ex: Hong Hua (Carthami Flos) Flowers tend to be light in weight & have an ascending quality

FRUIT in Chinese:

Guā Ex: Xi Gua (Citrulli Fructus)

LEAF in Chinese:

Yè Ex: Zi Su Ye (Perillae Folium)

PEEL in Chinese:

Pí Ex: Chen Pi (Citri Reticulatae Pericarpium) Peels enter superficial layer of body

ROOT in Chinese:

Gēn Ex: Ge Gen (Puerariae Radix)

SEED in Chinese (3):

Dòu Zi Rén Ex: Suan Zao Ren (Ziziphi Spinosae Semen) Most seeds are heavy & descending; those that are oily moistens intestines to treat constipation

TWIG in Chinese:

Zhī Ex: Gui Zhi (Cinnamomi Ramulus) Twigs enter limbs & meridians

VINE in Chinese:

Téng Ex: Gou Teng (Uncariae Ramulus cum Uncis) Vines enter collaterals

The FIVE TASTES:

Acrid, Sweet, Bitter, Sour, Salty + Bland, Aromatic/Fragrant, Astringent

DIRECTIONAL properties of herbs (4):

**rise & float**: move upward & outward. Promote sweating, disperse cold, expel wind, raise yang **Fall & sink:** move downward & inward. Redirect rebellious qi, calm wheezing, prevent abnormal loss of fluids, anchor ascending yang