How is Fructus Corni used in Chinese medicine?
How is Fructus Corni used in Chinese medicine?
It is usually used in Yin Tonic formulas for nourishing the Liver and Kidneys. Use larger doses as an astringent. Some sources classify this herb as a Yang Tonic. This herb Strengthens Yin, augments Jing, quiets the five organs, brightens the eyes after long term consumption, strengthens vigor and lengthens life.
Which is the best summary of Corni fructus?
This review provides a comprehensive summary of Corni Fructus (CF), including the botany, phytochemistry, traditional use, and current pharmacological activities.
When to use long gu and Fructus Corni-TCM herbs?
For original qi collapse due to sweating, collapse of deficiency due to long-term disease, it is combined with qi-tonifying and yang-restoring herbs. For instance, it is used with Ren Shen, Fu Zi, and Long Gu in the formula Lai Fu Tang from Yi Xue Zhong Zhong Can Xi Lu.
Which is the best cardamomi extract for CVB3?
Among these extracts, we chose the Amomi Cardamomi ( Amomi) extract, which showed strong antiviral effect and preserved cell survival in CVB3 infection. We investigated the mechanisms underlying the ability of Amomi extract to inhibit CVB3 infection and replication.
Where does the Cornus officinalis get its name?
Cornus officinalis, the Japanese cornel or Japanese cornelian cherry, is a species of flowering plant in the dogwood family Cornaceae. Despite its name it is native to China and Korea as well as Japan. It is not to be confused with C. mas, which is also known as the Cornelian cherry.
What is the purpose of Cornus officinalis Siebs and Zucc?
About 2200 years ago, Cornus officinalis Sieb. et Zucc. fructus (usually known as Corni Fructus) was first recorded in Shen Nong’s Materia Medica (Fig. 1 ). According to the basic theory of TCM, CF is characterized as replenishing liver and kidney, arresting seminal emission and sweat for its sour, astringent, and tepid properties [ 1 ].
When to pick Cornus officinalis Sieb in China?
The ripe pulp of the perennial woody plant Cornus officinalis Sieb. et Zucc. of the family Cornaceae. Zhejiang, Henan and Anhui provinces in China. Plucked in late autumn or early winter. Slight smell, sour, astringent, slightly bitter. Thick flesh, soft, purplish red. Baked by mild fire, or dipped in boiling water.