论构建中国食材性味归经功效理论体系的必要性与意义  

Necessity and Significance of Construction of Chinese Food Taste and Its Effect Theory

作　　者：柴可夫[1] 代民涛[1] 马纲[1] 李秀月[1] 

机构地区：[1]浙江中医药大学,浙江杭州310053

出　　处：《中华中医药学刊》2013年第3期455-456,共2页Chinese Archives of Traditional Chinese Medicine

基　　金：国家公益性行业资金专项资助项目(200807012)

摘　　要：随着我国经济的发展、人民生活水平的提高,人们开始普遍重视食材养生,但社会上有关食材养生的观念良莠不齐,常给人以误导。通过对历史上众多食疗文献的整理研究,以期构建完善的"中国食材性味归经功效理论体系",从而能够正确指导人们进行食材养生。With the development of Chinese economy as well as the improvement of people＇s living standard,people began to pay more attention to food health.The concept of uneven,some good and some bad,often gives a misleading.Through the study of many dietotherapy literature history,it is to build perfect Chinese food tropism of taste and effect theory system,which can guide food preservation.

关 键 词：食材 性味 归经 功效 食养 

分 类 号：R281.5[医药卫生—中药学]