肝脏五味养生论述  

Discussion on five flavors of liver for health preservation

作　　者：李金霞[1] 杜松[1] 刘寨华[1] 张华敏[2] LI Jin-xia;DU Song;LIU Zhai-hua;ZHANG Hua-min(Institute of Music Theory of TC M,China Academy of Chinese Medical Sciences,Beijing 100700.China;Institute of information on TCM,China Academy of Chinese Medical Sciences,Beijing 100700,China)

机构地区：[1]中国中医科学院中医基础理论研究所,北京100700 [2]中国中医科学院中医药信息研究所,北京100700

出　　处：《中国中医基础医学杂志》2019年第12期1637-1638,1657,共3页JOURNAL OF BASIC CHINESE MEDICINE

基　　金：公益性行业科研专项经费项目(201507006)-中医药传统知识与技术挖掘示范研究(一):基于《中华医藏》的养生类古籍保护及知识挖掘示范研究;中国中医科学院基本科研业务费自主选题项目(YZ-1711)-心系病证防治及健康维护研究.

摘　　要：饮食五味的正确选用对生命健康与养生保健至关重要。本文通过挖掘古籍中的养生知识,论述肝脏的五味养生理论及方法。在日常饮食中,应遵循“酸入肝,勿过食”“肝苦急,宜食甘”“辛伤肝,慎用之”的原则,少酸食甘慎用辛,以补肝虚抑肝亢;饮食亦顺应四时规律,做到春月少酸宜食甘,秋辛可省但用酸;在肝虚的病理状态下,参照《金匮要略》酸甘焦苦法,应用酸味药补肝,少佐焦苦之药,再加甘味药调和以补肝之不足;当肝气郁结时,参照《黄帝内经》(以下简称《内经》)的辛补酸泻法,应用辛味药宣散气机,以助肝气疏泄,升发条达。It is very important to choose the right diet and flavors to our health care. By excavating the knowledge of liver health care in ancient books,we have found that daily life liver protecting should follow the principle of feed sour,more sweet and no pungent. In the meantime,we should comply with the law of four seasons,less sour more sweet in spring and more sour less pungent in autumn. Under the pathology of liver deficiency,we can reference to the"Suan Gan Jiao Ku"method in Synopsis of Golden Chamber,apply the sour,bitter and sweet herbs to tonify the liver;if the liver Qi was stagnated,refer to the "Xin Bu Suan Xie"method in the Inner Canon of Huangdi,apply the pungent flavor to help catharsis the liver.

关 键 词：肝脏 饮食 五味 养生 

分 类 号：R212[医药卫生—中医学]