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Herbs 1 > week 3 > Flashcards

week 3 Flashcards

(67 cards)

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1
Q

How are herbs prepared for ingestion

A

herbs must be cut, cleaned and processed and sized according to the standards of processing

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2
Q

in order for herbs to be considered “good quality” they must meet standards set fourth by? What are these standards?

A

standards set fourth by the chinese pharmacopia with respect to: ash content, loss on drying, extract content, content of volatile oil, content of a particular constituent

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3
Q

what natural and man-made contaminants can make herbs unfit for consumption?

A

mold, microbes, pesticides, and heavy metals

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4
Q

what is Pao Zhi

A

a general term for any type of herb procesing

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5
Q

for what reasons are herbs prepared

A

to increase potency, direct its actions to a certain place, can minimize side effects, and can increase or alter the properties of an herb

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6
Q

what is the most basic way an herb is prepared

A

sliced or pulverized to increase its surface area (increasing surface area makes it easier for extraction and for digestion)

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7
Q

pulverizing

A

grinding, pounding, filing-especially with minerals and shells

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8
Q

slicing

A

shapes herbs into standard size and weight

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9
Q

aqueous titration

A

minerals are ground with water until reduced to an extremely fine powder. It is often used for opthalmological preparations such as in an eye wash

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10
Q

what is dry frying used for

A

used to dry herbs for storage and increase the spleen-awakening, stomach-strengthening action of herbs

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11
Q

what does frying herbs with salt do

A

it directs the herb’s actions downward to the KD

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12
Q

what does frying until charred do

A

it increase the herb’s hemostatic ability

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13
Q

frying with honey

A

increase an herb’s tonifying and moistening actions

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14
Q

frying with vinegar

A

enahnces its astringent, analgesic, blood-invigorating and detoxifying actions

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15
Q

frying with wine

A

enhances its ability to clear blockages from the channels, expel wind and alleviate pain

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16
Q

frying with ginger juice

A

reduces the tendency of bitter and cold herbs to upset the stomach. Also enhances some herbs’ ability to warm the stomach and stop vomiting

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17
Q

calcining

A

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.

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18
Q

what substances are calcining used on

A

minerals and shells

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19
Q

quick frying

A

fried at an extremely high temperature until it is dark, brown, or cracked

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20
Q

what is the purpse of quick frying

A

it reduces the toxicity or moderated its hard characteristics

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21
Q

dry curing or baking

A

slow, mild heat to avoid charring the herb

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22
Q

when is dry curing or baking used

A

with flowers or insects, so they are not destroyed

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23
Q

roasting in ashes

A

wrapping an herb in moistened 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

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24
Q

steaming

A

steaming and then drying the herbs in the sun

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25
what is steaming used for
transform sheng di huang into shu di huang after steaming 9x
26
boiling
in water or some other medium, such as vinegar, to alter its characteristics or toxicity
27
quenching
substances (usually minerals) are heated and then immediately immersed in cold water or vinegar.
28
why is quelching used
Facilitates pulverization and moderates their properties
29
simmering
the 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
30
what are the methods of delivery
decoctions, drafts, pills, powdersm syrups, plasters, wines
31
what is the strongest method of herbal delivery
decoctions
32
what type of delivery method is usually milder and slower in action than a decoction
pills
33
what form of delivery is between decotion and pill
powder
34
are decoctions used for chronic or acute conditions
acute
35
what are some rules about what to use/not to use when decoting herbs
do not use aluminum pots or cooking utensils,corning ware or porcelain pots are preferred, use a tight fitting lid
36
what are some possible solvents to use when decocting herbs
water (the most common), wine (invigorates the blood), vinegar ( astringing)
37
According to Li Shi-Zhen in Grand Materia Medica, how should one heat herbs for decoction
bring boil with military fire (high flame), and then lower to civilian fire (low flame) for cooking
38
how to decoct herbs
1. cover the herbs with water and allow then to soak for a while to help with the extraction of ingredients when decocting. 2. bring to a boil and then reduce the heat. 3. cook for aprox. 20-30 min depending on ingredients
39
how to cook forumulas that release the exterior, clear heat or contain herbs with volatile oils should be cooked how
over high flame for a short period of time (10-15 min)
40
how to cook tonics and other formulas with rich, cloying substances
cook over a relatively low flame for a long period of time (45-60 min) [to extract as much as possible]
41
how to cook toxic substances
cook for at least 45 min to reduce their toxicity
42
what is the most common method of decoction
decoct the herbs twice (using less water the 2nd time). Both times the herbs are boiled down to 1 cup of liquid. Discard the herbs. Combine the 2 cups of liquid
43
dosage of decocted herbs
1 cup 2x daily or 2/3 cup 3x daily
44
when should a decoction be ingested
before meals unless irritation of the digestive tract occurs, then take after meals
45
when is the most appropriate time to take a formula
based on meal times or based on the optimal time of the organs the formula is aimed to treat
46
tonics should be taken...
on an empty stomach to get the most out of them
47
when should formulas made to calm the spirit be taken
before bed
48
when should formulas for malarial disorder or shao yang disease be taken
2 hours before an attack If timing is regular
49
are decoctions taken warm or cold
warm, even if the disorder is due to excess heat, unless it causes nausea or vomitting
50
dosage for formulas with toxic herbs
start with a small dose and slowly increase the dosage until the desired effect is obtained
51
what kind of herbs would you decoct first before adding other herbs
toxic, minerals and shells, lightweight substances in large doses
52
what kind of herbs would you add near the end of the decoction
aromatic herbs, da huang
53
what kind of herbs would be decocted in gauze
herbs with cilia, small seeds, some minerals, powdered substances
54
what kind of herbs would be decocted separately, simmered, or cooked in a double boiler
rare and expensive substances ie: ren shen
55
what kind of herbs should be dissolved in a strained decoction
highly viscous or sticky substances
56
what kind of herbs should be taken with the strained decoction
some expensive, aromatic substances are ground into a powder and taken first, followed by a strained decoction. This is also the case with precious horns, which are shaved or fild into a powder and ingested, followed by the decoction
57
boiled draft
powders which is decocted for 10 minutes; dosage is much smaller than decoctions
58
how are pills made
by combining the fine powder of pulverized herbs with a viscous medium
59
what can pills be prepared with
1. water - good solvenet. 2. honey - dissolves slowly and good for tonic pills. 3. wax - dissolves slowly, usually in intestines and prevents gastric irritation
60
why do we use powders (granules)
because they are easily absorbed and easy to store
61
vermillion pills (Dan)
finely processed, expensive substances or minerals. The name vermillion is used because they used to be coated with cinnabaris. It served as a protective coating and had a calming effect, but no longer used because of its toxicity.
62
syrups
good for treating sore throats and coughs. They are prepared by decocting in water, reducing the strained decoction to a thick concentrate and adding sugar or honey to the decoction
63
plasters
used for external application - for dermatological issues, painful joints and muscles, fractures and sprains and fixed masses
64
medicinal wines
cooked for nourishing and blood invigorating and unblocking channels. Used to treat wind-damp painful obstruction, traumatic injury and deficiency induced disorders
65
what are the two types of possible herb-drug interactions
pharmacokinetic: can change absorbtion, distribution, metabolism, or elimination. Pharmacodynamic: can alter the way in which a drug or herb effects a tissue or organ system. Hard to predict. Can be synergistic or antagonistic.
66
what are some guidelines to reduce the possibilit of herb-drug interaction
1. keep a record of all drugs patients taking. 2. take drugs and herbs at different times or via different methods of administration. 3. reduce dosage of herbs that may have same therapeutic effects as drugs ie:diuretics. 4. adjust when intestinal motility drugs used, ie: laxatives will move through faster, decreasing absorbtion so increase herb dosage.
67
when to use extreme caution
with patients scheduled for surgery, with patients with liver or kidney disease, with multiple drug-users (esp. elderly)

Herbs 1 (3 decks)

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