探索食物“性味”理论的科学内涵,更好地为治未病服务  

Study on Scientific Meanings of Properties and Flavors of Food for the Improvement of Disease Preventive Treatment

作　　者：梁嵘[1] 王召平[2] 

机构地区：[1]北京中医药大学中医诊断系,北京100029 [2]北京同仁医院体检中心,北京100730

出　　处：《世界科学技术-中医药现代化》2011年第4期710-713,共4页Modernization of Traditional Chinese Medicine and Materia Medica-World Science and Technology

基　　金：科技部国家重点基础研究发展计划("973计划")资助项目(2011CB505402):中医原创思维与健康状态辨识方法体系研究;负责人:刘嘉

摘　　要：中医治未病的重要手段是食疗,食疗的理论指导是食物性味学。本文认为:古代的中医发现了身体可以感知食物的刺激,并能够做出应答这一事实,并采用四气五味的假说来表述这一现象。因此,食物性味学是研究摄入食物后的身体感觉,以及身体的应答反应规律的一门学问,应努力探索、科学表达和应用食物性味学,使之更好地为中医治未病服务。Diet is a significant mean of treating disease before its onset. Science of the nature and flavor about food provides theoretical guidance. This article discussed that ancient Chinese medicine discovered the fact that human body has the sensation and perception ability to the stimulation of food. And the human body can make corresponding response. The four properties and five flavors hypothesis were used to state this phenomenon. Therefore, the academic area of it includes the research of physical sensations after diet and of the regular responding pattern of the body. For the purpose of disease preventive treatment, efforts should be made to explore TCM theories, scientific expressions and rational applications.

关 键 词：治未病 食物性味 四气五味 感觉生理 代谢调控 

分 类 号：R247.1[医药卫生—中医临床基础]