摘要
《黄帝内经》认为药食五味对人体的五脏既有共同的营养作用,还有选择性的治疗作用,因此我们常利用五味与五脏之间的联系治疗和防治五脏疾病;五脏所苦,实际就是五脏之病理变化;五脏所欲,乃五脏生理之特性。因此,遂本脏所欲,顺其性则为补;逆本脏所喜,反其性则为泻。
According to Hnangdi＇s Internal Classic,five flavors of food and medicine have not only nutritious functions on viscera of human body,bill also selective therapeutic effect,so we often take advantage of the relationship between five flavors and viscera to treat and prevent diseases. The pains of viscera refer to their pathologieal changes,and the desires of viscera refer to their physiological characteristics. Therefore,meeting the needs of viscera and following their characteristics are called tonification. While not following likes and characteristics of viscera are called purgation.
出处
《河南中医》
2014年第8期1448-1449,共2页
Henan Traditional Chinese Medicine
基金
国家十二五重大新药创制专项项目(编号:2011ZX09302-006-04)
国家中医临床研究基地业务建设科研专项(编号:JDZX2012120)
上海市科学技术委员会科技支撑项目(编号:12401902104)
关键词
五味
五脏
苦欲补泻
five flavour
viscera
tonification and purgation
