五味与五行配属理论与临床用药  

The Theory of the Five Flavors Attaching the Five Elements and Clinical Medication

作　　者：焦如春[1] 邱凤喜 叶超[1] 马会霞[1] 

机构地区：[1]河北联合大学中医学院,河北省唐山市建设南路57号063000

出　　处：《中医杂志》2015年第16期1359-1361,共3页Journal of Traditional Chinese Medicine

基　　金：河北省自然科学基金(F2014209238);河北省中医药管理局科研项目(2013177)

摘　　要：针对目前中医药理论五味与五行配属的新见解,从文献及临床用药特点多方位进行分析,探究五味与五行配属关系根源,提出五味指导临床用药多角度的思维方法,并且结合临床实际,阐明五味理论诊治人体相关疾病的思维方法及用药特点,提高五味对临床用药方面的指导意义。Aiming at the new insights of the current traditional Chinese medical theory about the five flavors attaching the five elements, we analyzed and explored the origin of the five flavors attaching the five elements from literature and the clinical medication characteristics to put forward the multi-angle thinking method about the five flavors guiding clinical medication. Combined with clinical practice, we also expounded the thinking method and the medication characteristics about the theory of the five flavors to make diagnosis and give treatment to the related diseases in human bodies, and to improve the guiding significance of the five flavors to clinical medication.

关 键 词：五味 五行学说 临床用药 

分 类 号：R285.1[医药卫生—中药学]