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在日本和韩国,人们对一种营养和保健价值极佳的蔬菜情有独钟,并将它冠以“东洋参”之美誉,这就是牛蒡。牛蒡是我国传统的药食两用食品,早在明朝,名医李时珍就称其“剪苗淘为蔬,取根煮,曝为脯,云其益人”;《本草纲目》中详载其“通十二经脉,除五脏恶气”;《名医别录》称其“久服轻身耐老”。我国《现代中药学大辞典》、《中药大辞典》等国家权威药典中把牛蒡的药理作用概括为三个方面:有促进生长作用、有抑制肿瘤生长的物质、有抗菌和抗真菌作
In Japan and South Korea, people love having a very nutritious and health care worthy of vegetables and branded it “Oriental Ginseng,” which is burdock. Burdock is our traditional edible food, as early as the Ming Dynasty, famous doctor Li Shizhen called it “cut the seedling Amoy for the vegetable, take the root cook, exposing the preserved, cloud its beneficiary ”; “Compendium of Materia Medica” Contains its “pass twelve meridians, in addition to the five internal organs bad breath”; “doctors do not record” called “long service light anti-aging”. In our country, “Pharmacopoeia of Modern Chinese Medicine Dictionary” and “Dictionary of Traditional Chinese Medicine” and other authoritative pharmacopoeias of the State Council summarize the pharmacological effects of burdock in three aspects: promotion of growth, inhibition of tumor growth, antibacterial and antifungal activities