Hello, I am Science Xiaoquan, a creator in the field of science of Baijiahao. I like to share scientific knowledge in a fun way, and I hope that you can learn something new and feel relaxed and enjoyable while reading. Today, I would like to introduce you to a Chinese herbal medicine, its name is He Shou Wu. You may have heard of its miraculous effects, such as tonifying the kidneys and blood, black hair, prolonging life, and so on. But do you know how He Shou Wu is concocted? Why is it concocted? What is the difference between the concocted He Shou Wu and the raw He Shou Wu? If you are interested in these questions, then please follow me to take a look!
Polygonum multiflorum is a perennial liana that belongs to the Polygonaceae family and is known as Polygonum multiflorum thunb. Its root is cylindrical, the epidermis is reddish-brown, the center is yellowish-white, there are cloud-like brocade-like patterns, the texture is solid, powdery, and the taste is bitter. The root of Polygonum multiflorum is a commonly used medicinal material in traditional Chinese medicine, which has the effects of nourishing the liver and kidneys, benefiting sperm and blood, moistening the intestines and laxative, detoxifying and eliminating carbuncles. It can be used alone, or it can be combined with other drugs, ** various diseases, such as blood deficiency and chlorosis, dizziness and tinnitus, premature whitening, soreness in the waist and knees, numbness of the limbs, collapse and leakage, malaria body weakness, scrofula carbuncle, rubella itching, intestinal dryness and constipation, hyperlipidemia, aplastic anemia, etc.
Although He Shou Wu has many benefits, it also has some disadvantages. First of all, raw Polygonum multiflorum has a flat and divergent nature, has a certain laxative effect, and if it is taken for a long time, it may cause diarrhea and damage the spleen and stomach. Secondly, raw Polygonum multiflorum contains some free anthraquinones, and when these compounds are metabolized in the body, they may produce some toxic intermediates that cause damage to the liver. Therefore, in order to reduce the quality of raw Polygonum multiflorum and enhance its tonic effect, Chinese medicine scientists have invented various processing methods through long-term practice, which has made some changes in the sexual taste and function of Polygonum multiflori.
There are many ways to prepare He Shou Wu, from the Tang Dynasty to the Qing Dynasty, there have been more than 30 kinds. Among them, the most common is to mix well with black bean juice, then steam or stew until the juice is exhausted, and the medicine is brown, this method is called Shou Wu. The taste of Shou Wu is sweet and thick, the sex is warm and collected, it has the effect of nourishing yin and nourishing the kidney, nourishing the liver and benefiting blood, black beard hair, and strengthening muscles and bones. It can be used for liver and kidney deficiency, lack of sperm and blood, premature whitening, soreness of waist and knees, numbness of limbs, collapse and leakage, and long-term malaria deficiency. At the same time, it also eliminates the laxative effect of Shou Wu, so that chronic patients can take it for a long time without diarrhea.
After He Shou Wu is processed, not only the color of the appearance changes, but also the chemical composition and pharmacological effects of the inside are also different. Modern scientific research has shown that after the concoction of Polygonum multiflori, its main changes are as follows:
After processing, the free anthraquinones in Polygonum multiflorum increased, and the bound anthraquinones decreased. Free anthraquinones are the main active components of Polygonum multiflori, which can promote cholesterol metabolism and inhibit intestinal reabsorption of cholesterol, thereby reducing blood lipids and protecting the liver. Combined with anthraquinones, which are the main laxative components of Polygonum multiflori, they can promote intestinal peristalsis and increase the frequency of bowel movements. Therefore, the processed Polygonum multiflorum has a stronger lipid-lowering and hepatoprotective effect, and at the same time reduces the laxative effect.
After processing, the stilbene glycosides in Polygonum multiflorum decreased. Stilbene glycosides are another class of active ingredients of Polygonum multiflori, which can inhibit the enzyme system in the liver, protect liver cells, and also have the effect of lowering serum cholesterol. Therefore, the hepatoprotective effect of Polygonum multiflorum after processing has been reduced, but it still has a certain effect.
After processing, the phospholipids in Polygonum multiflorum increased. Phospholipids are the main components of the cerebrospinal cord and are also essential raw materials for blood cells and other cell membranes, they can promote the regeneration and development of blood cells, and have a good tonic effect. Therefore, the tonic effect of the processed Polygonum multiflorum is more prominent, and it can be used for blood deficiency, anemia, neurasthenia and other diseases.
After processing, the starch compounds in Polygonum multiflorum increased. Starch compounds are carbohydrates that provide energy and boost physical strength. Therefore, the qi tonifying effect of the processed Polygonum multiflorum has also been enhanced, and it can be used for qi deficiency, fatigue, loss of appetite and other symptoms.
After processing, some new chemical components will also be produced in Polygonum multiflori, such as 5-hydroxymaltol and 5-hydroxymethylfurfural. The role of these chemical components is not clear, but it may be related to the antioxidant, anti-aging, anti-cancer and other effects of Polygonum multiflori.
To sum up, after the processing of Polygonum multiflori, its taste and function have undergone some changes, mainly to enhance its role of nourishing yin and nourishing the kidney, nourishing the liver and blood, black beard hair, strengthening muscles and bones, and at the same time reducing its laxative effect, so that chronic patients can take it for a long time without diarrhea. Of course, there are many ways to concoct Polygonum multiflori, and different processing methods may have different effects on its taste and function.