Lu Fang-Jin, Ding Li-Qin, Cao Shi-Jie, Zhang De-Qin, Zhang Bo-Li, Qiu Feng
School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China.
Institute of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China.
Zhongguo Zhong Yao Za Zhi. 2018 Oct;43(19):3834-3840. doi: 10.19540/j.cnki.cjcmm.20180709.006.
The bitter taste is one of the important properties among five flavors of Chinese materia medica (CMM), characterized by downbearing and discharging, drying dampness, and consolidating Yin. In common CMM, bitter-taste CMM accounts for a large proportion, indicating the importance of it. Through the efficacy of clearing away heat and dampness, reducing fire and removing toxin, bitter-taste CMM has achieved good results in treating diabetes in clinical application, proving their definite therapeutic effect on regulating glucose and lipid metabolism (main features of diabetes). At present, there are many reports about the chemical constituents and pharmacological effects of CMM on diabetes, but there are few reviews on the chemistry and biology of bitter-taste CMM. This study summarized the properties and compatibility characteristics of bitter-taste CMM for treating diabetes, and mainly analyzed the chemistry and biology basis of bitter-taste CMM with function of regulating glycolipid metabolism, laying foundation for further researches on properties theory of CMM.
苦味是中药五味中的重要特性之一，具有降泄、燥湿、坚阴的特点。在常用中药中，苦味药占比很大，表明其重要性。通过清热燥湿、泻火解毒功效，苦味中药在临床治疗糖尿病方面取得了良好效果，证明它们对调节糖脂代谢（糖尿病的主要特征）具有确切的治疗作用。目前，关于中药治疗糖尿病的化学成分和药理作用有很多报道，但对苦味中药的化学和生物学研究较少。本研究总结了苦味中药治疗糖尿病的特性和配伍特点，主要分析了具有调节糖脂代谢功能的苦味中药的化学和生物学基础，为进一步研究中药药性理论奠定基础。
