摘要
Traditional Chinese medicine (TCM), or Chinese traditional medicine (CTM), is widely applied as a complementary and alternative medicine (CAM) to improve the health. In this chapter, the basis of Chinese herbal medicine is examined from the ancient view to the modern idea. The chapter is divided into the following sections. An introductory section links the basic view of Chinese herbal medicine against the background of TCM. From the idea of four “Qi” (or “Chi”) and/or five tastes (“Wu Wei”) to the diagnosis of syndromes in TCM, four main methods are included: “inspection (observation),” “auscultation and olfaction (listening and smelling),” “interrogation (inquiry or questioning),” and “palpation (pulse examination).” The second section introduces the application of “four properties” (hot, warm, cold, and cool) using recently published views. In the third section, five tastes and other specificities of TCM are mentioned. The modern tools of Chinmedomics for herbs and/or herbal mixtures are reviewed in the fourth section. In the fifth section, clinical trials in TCM are conducted. In the sixth section, the network tools in herbal medication are discussed. The perspective of setting up an official name for each formula used in TCM is suggested in the seventh section. The same formula in Japan is generally pronounced in Japanese, which is quite different from that pronounced in China and/or other countries. Taken together, this chapter is going to make it easier for the reader to quickly understand CCTM.
摘要译文
中药（TCM）或中药（CTM）被广泛用作补充和替代医学（CAM）以改善健康。在这一章当中，从古代观到现代观念，考察了中草药的基础。本章分为以下几节。介绍部分将中草药的基本观点与中医背景联系起来。从四种“气”（或“气”）和/或五种口味（“五味”）的概念到中医证候的诊断，包括四种主要方法：“检查（观察），“”听诊和嗅觉（听力和嗅觉），“”审讯（询问或提问），“和”触诊（脉搏检查）。“第二部分使用最近发表的观点介绍了”四个属性“（热，暖，冷和酷）的应用。在第三部分，提到了中医的五种口味和其他特殊性。第四部分回顾了用于草药和/或草药混合物的Chinmedomics的现代工具。在第五部分，进行中医临床试验。在第六部分中，讨论了草药中的网络工具。第7节提出了为TCM中使用的每个公式设置正式名称的观点。日本的相同公式通常用日语发音，这与中国和/或其他国家的情况截然不同。总而言之，本章将使读者更容易理解CCTM。
Juei-Tang Cheng12Email author. Chinese Herbal Medicine: Perspectives. Herbal Medicines[M].DE: Springer, 2016: 225-235