Analysis of food properties of Yinshanzhengyao and its enlightenment to traditional Chinese medicine diet nursing
WANG Yue
JIANG Jing
YU Ruxia
WANG Qiucheng
ZHAO Xiaoyue
Abstract：Objective: By organizing the foods mentioned in Volume 3 of 'Yinshan Zhengyao', this study analyzes their properties, aiming to provide references for modern dietary regulation and traditional Chinese medicine dietary nursing. Methods: All foods in Volume 3 of 'Yinshan Zhengyao' were included, a database was established, and the nature, taste, and toxicity of the foods were analyzed. Results: A total of 304 types of foods were included. The results showed that: first, Hu Sihui innovatively introduced a category of 'material substances'; second, the classification of food properties was more detailed than in 'Shiliaobencao'; third, it emphasized the strength of the food's strong nature. Conclusion: 'Yinshan Zhengyao' holds significant value in medical history, and has positive implications for enriching the content of traditional Chinese medicine dietary nursing and guiding nursing practice. It also provides a literary basis for further exploration of dietary regulation from the perspective of medicinal and dietary integration.
Keywords：Yinshanzhengyaodrug propertymedicine and food homologytraditional Chinese medicine dietnursing
Publication Date：2025-12-10
Online Publishing Date：2025-12-19(First online date of this platform, not the publication date of the document)
Pages：5( 4884-4888 )