摘要
金东明教授认为,五味子五味具备,皮甘,肉酸,核中苦辛,皮肉核均咸。五味分属五脏,酸入肝、苦入心、甘入脾、辛入肺、咸入肾。高血压患者常见五脏功能失调,治疗非一朝一夕之功,临证运用五味子加减用药可起到保肝降压、安神降压、宁肺降压之功。
Professor JIN Dongming in fructus schisandrae lower blood pressure experience mainly for protecting the liver and lower blood pressure： hypertension treatment not a day for two days,long-term application is important to pay attention to protect the liver; Nerves decompression： improve the quality of sleep is advantageous to the drop in blood pressure is a known fact; Protect lung and lower blood pressure： cough asthma and the treatment of patients with high blood pressure quickly and effectively correct to cough and gasp the is one of the important premise to improve the effect of lowering blood pressure.
出处
《长春中医药大学学报》
2016年第1期48-49,共2页
Journal of Changchun University of Chinese Medicine
基金
吉林省科技厅科技发展计划重点课题(20100906)
吉林省科技厅科技发展计划技术创新课题(WL201308)
关键词
高血压病/中医药疗法
五味子/治疗应用
金东明
hypertension / TCM therapy
schisandra chinensis / treatment application
JIN Dongming
