五味理论的现代医学研究  

Modern medical research on the five flavors theory

作　　者：李艺博 张晶新 李腾腾 王曦廷 卢涛 LI Yi-bo;ZHANG Jing-xin;LI Teng-teng;WANG Xi-ting;LU Tao(Beijing University of Chinese Medicine,Beijing 100029,China;Academy of Mathematics and Systems Science,Chinese Academy of Sciences,Beijing 100190,China)

机构地区：[1]北京中医药大学,北京100029 [2]中国科学院数学与系统科学研究院,北京100190

出　　处：《中华中医药杂志》2023年第4期1417-1420,共4页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：北京市高精尖学科经费-中医生命科学(No.1000062520573)。

摘　　要：五味理论是中医学研究的重要组成部分,在疾病的诊断、治疗、组方遣药等方面得到了不同时代医家的广泛使用和发展。现代医学对五味理论的研究方法较为集中,但缺乏宏观性和整体性,因此,文章通过探讨目前对中药五味理论的研究内容和研究现状,并结合当下现代医学研究的多维度、多学科、多平台、动态过程的特点,拟为五味理论后续的研究思路提供新的参考。The theory of five flavors is an important part of the research of traditional Chinese medicine,which has been widely used and developed by doctors in different times in the diagnosis,treatment,prescriptions and medicine of diseases.Modern medicine research on the theory of five flavors methods is relatively concentrated,but lack of macroscopic and integrity,therefore,in this paper,by discussing the current research content and research status of traditional Chinese medicine theory of the five flavors,and combining with the present research of modern medicine multidimensional,multidisciplinary,multiple platforms,the characteristics of the dynamic process,It is intended to provide a new reference for the follow-up research of the five flavors theory.

关 键 词：中药 五味理论 现状 展望 应用 

分 类 号：R22[医药卫生—中医基础理论]