Comparative Analysis On The Traditional Medicine Yuvna-4
- VernacularTitle:Уламжлалт Анагаах Ухаанд Хэрэглэдэг Юна-4 Тангийн Жишиг Итгэлцүүрийн Судалгаа
- Author:
Guitsed A
1
;
Chimedragchaa Ch
1
;
Tseden P
1
Author Information
1. Mongolian National University of Medical Sciences
- Publication Type:Journal Article
- Keywords:
Mongolian traditional medicine;
yellow and badgana
- From:
Journal of Oriental Medicine
2013;4(1):76-80
- CountryMongolia
- Language:Mongolian
-
Abstract:
Background: World health organization had recommended to certify
the effect of herbs and procedures that used in traditional medicine.
It indicates the necessity to perform pharmacological study on herbs
and standardize their dosage and ingredients. In recent years
Mongolian traditional medicine has began to develop and its
consumption rates are increased. Concomitantly, traditional herb
manufactories are raised. In Mongolia traditional herbs each
ingredients nature and potency has been studied well and their
usage was relied on their potency. Compare with Chinese medicine
their ingredient dosage were not well established. In our study we
had used Mongolian academician B.Tserendavga’s calculation
method andInner Mongolian approximate measurement method to
clarify the Yunva 4’s ingredients
dosage.
Objective of the study:
1. To determine approximate amount of ingredients contained in
Yunva 4.
2. To determine Yunva 4’s approximate taste, color and potency.
3. To provide comparative information on Yunva 4
4. To provide treatment and control group information on Yunva 4.
Materials and method:
1. Unva 4 calculation points
Taste: bitter-1, salty sour- 0.5, stinky sour -0.5, sweetish -1
Quality: hot 1, lukewarm 0.5, cold -0.5, chilly -1
Wisdom: firy-1, greasy and watery-0.5, light chilly -0.5, harsh chilly -1
Color: Yellow-1, red, green, pink, blue-0.5, brown, pale-0.5, white -1
2. To study Unva4’s ingredients according to 5 elements.
Approximate percentage : each elements accounts 1 percent.
Results - Wind and water combined together produces better taste
and accounts 9 point.
Wind and earth combined together produces stinky taste and
accounts 8 point. Earth and
water combined together produces watery and sweetish taste and
accounts 7.5 points.Other elements could be combined together but
it can be suppressed by these three elements and cannot be tasted
by human taste sensing organ. Therefore Yunva 4 tastes bitter,
stinky and sweetish.
Discussion - Results from Mongolian and Inner Mongolian drug
measurement methods were not differed. It tastes bitter and strong
sweetish. But human sense organ does not sense its sweetish taste.
We found that Yunva 4 herb’s quality is chilly,its wisdom is cold.
Therefore, it is able to cure hot disease.
Conclusion - Yunva 4 tastes bitter, stinky and sweetish. Its color is
sharp yellow able to cure yellow and has little effect on badgana.
