Radix Rehmanniae Praeparatae
- Name
- Origin
- Where Does It Grow?
- Nature and Flavor
- Identified Active Components / Major Chemical Constituents
- Drug Actions in TCM
- Traditional Uses in TCM
- Pharmacological Actions
- Toxicology
- Administration and Dosage
- Adverse Effect, Side Effects and Cautions
- References
Name
Latin Name: Radix Rehmanniae Praeparatae
Common Name: Processed rehmannia root
Scientific Name: Rehmannia glutinosa Libosch.
Chinese Name: 熟地黃 / 熟地
Pinyin Name: shu di huang / shu di
Origin
The root tuber of Rehmannia glutinosa Libosch., of the Scrophulariaceae family. After dried, the herb is processed by mixed with millet wine and then steamed.1,6
Where Does It Grow?
Rehmannia root is widely distributed throughout China. Nowadays, it is mainly cultivated in Henan and Zhejiang provinces, other districts such as Hebei, Shensi, Gansu, Hunan, Hubei, Sichuan, and Shanxi are also produced. The production of Henan is regarded as the genuine one.1,6
Nature and Flavor
Processed rehmannia root is mild warm in nature, sweet in flavor, and mainly manifests its therapeutic actions in the liver and kidney meridians.2
Identified Active Components / Major Chemical Constituents
Drug Actions in TCM
Processed rehmannia root nourishes yin, replenishes blood, and aids essence and marrow productions.2Traditional Uses in TCM
Processed rehmannia root is a commonly used blood tonic
Pharmacological Actions
Toxicology
See rehmannia root.
Administration and Dosage
For decoction, the usual dose of processed rehmannia root is 9~15g, it can be up to 30g if necessary. The herb is also consumed in syrup, medicinal wine, powder and pill forms. Since processed rehmannia root tend to disturb the digestion and absorption processes, when taking in high dose or for long-term consumption, it is advised to use along with digestant herbs such as villous amomum fruit, so as to prevent the development of stomach upset, abdominal distention, and poor appetite.2,3,4
Adverse Effect, Side Effects and Cautions
References
- Li Jiashi (editor-in-chief), Chinese Medicine Identification, Shanghai Scientific and Technical Publishers, 2000-2.
- Lui Daiquan (editor-in-chief), Chinese Herbal Medicine, Shanghai Scientific and Technical Publishers, 2000-6.
- Tao Yufeng, Clinical Herbal Medicine, People’s Medical Publishing House, 2005-5.
- Chen Pian, Clinical Application of Tonifying Herbs, Second Military Medical University Press, 2008-8.
- http://www.zysj.com.cn/zhongyaocai/yaocai_s/shudihuang.html
- Nanjing University of Chinese Medicine edited, Materia Medica, Shanghai Scientific and Technical Publishers, 2005-5.