.Zhongzhen Zhao li liang
Keywords: Angelica , Shennong’s Herbal Classic, Chinese Pharmacopoeia, Journal of World Traditional Pharmacology, Blood-nourishing and Blood-activating, Siwu Decoction.
Vital Medicine for Gynecology
Traditional Chinese medicine stores, Chinese medicine hospitals, Chinese herbal medicine markets, and even Chinese medical universities often have the unforgettable smell of traditional Chinese medicine. That rich scent has the contribution of angelica (“Dang Gui” in Chinese), the queen of women’s herbs.
I graduated from Beijing University of Traditional Chinese Medicine. On the old campus, there is a huge stone with four big characters engraved on it; the characters are 熟地當歸. The first two characters refer to the medicinal herb rehmannia, while the third and fourth characters refer to angelica. These four characters are pronounced “Shu Di Dang Gui”, but that pronunciation is the same for another four characters which mean “Familiar Place-Should Return”. Thus, these four characters at the same time represent two very important herbs in Chinese medicine, and they express the hope that graduates will return to this familiar place even after graduation.
Li Shizhen found another context for “Dang Gui” as meaning “supposed to return”. In the Compendium of Materia Medica he wrote: “Angelica can regulate blood and is a very important medicine for women. It has the meaning of missing one’s husband, thus it is called Dang Gui”.
Stone with “Shu Di Dang Gui (熟地當歸)” engraved on it at Beijing University of Traditional Chinese Medicine (Mr. Shengli Wei is on the left, I am on the right)
Botany of Angelica
The scientific name of angelica is Angelica sinensis (Oliv.) Diels. It is in the Apiaceae Family, which is also the family of carrots, parsley, fennel, coriander, and lovage, a plant long cultivated in Europe. All of these plants have similar characteristics, in that they grow from a root, have large, fern-like leaves, and emit strong, distinctive fragrances and flavors, in roots, leaves and seeds.
Plant of Angelica sinensis (Oliv.) Diels.
Hometown of Angelica
The main production area of angelica is in the junction of southern Gansu and northern Sichuan Provinces, around Minxian, Gansu. As early as a thousand years ago, Minxian County gave angelica as a tribute to the Chinese Emperor Wudi in the Southern Liang Dynasty. Since then, the angelica from Minxian has had a high reputation. Indeed, it is said, “Chinese angelica is the best in the world, and Minxian angelica is the best in China”. Li Shizhen concurs; in the Compendium of Materia Medica, he wrote: “Qin Gui with a round head, many tails, purple in color, fragrant and fat are known as Ma Wei Gui, which is the best angelica.” Qin Gui refers to the angelica produced in Gansu Province.
Today, Minxian County is an authentic area of production as angelica has been cultivated there for thousands of years. Minxian is now also named as the hometown of angelica in China.
One of the postdoctoral fellows under my supervision, Dr. Lu Guanghua, went back and forth to Minxian County for three years in order to study angelica. He did his field investigation on sowing, transplanting and harvesting. During his Ph.D, he studied angelica for three years; then as a postdoctoral fellow, he studied angelica for another two years. The conclusion of his extensive systematic research and comparison was that the therapeutic effect of angelica produced in Minxian County is significantly better than that from other places. Thus, modern science once again confirms that the ancients were right!
Dr. Guanghua Lu at the plantation base of angelica in Gansu Province
Angelica Harvesting
Angelica roots are dug at the end of autumn. The roots are bundled into small handfuls, hung in a shack, and then slowly smoked with fire until dry. Therefore, the angelica processed in this way seen in the market may have some traces of smoke on the surface.
Whole medicinal materials of angelica are cylindrical, with longitudinal wrinkles on the surface. A good angelica root is thick and long, the outer skin is yellow-brown, and the texture is relatively oily. Even if it is not broken, the smell is very fragrant and quite distinctive.
The whole root of angelica is known as Quan Gui. Different names refer to different portions of angelica root; these include: Gui Tou, Gui Shen, and Gui Wei. Gui Tou is the head of the root (the upper apex of the root); it is good at nourishing blood. Gui Shen is the tap root; it pays equal attention to nourishing blood and promoting blood circulation. Gui Wei is the lateral roots and rootlets; it is good at promoting blood circulation.
When my research group was doing research for the formulation of the Hong Kong Standards for Chinese Medicinal Materials, a systematic comparative study of different parts of angelica was conducted. The research data proved that there are in fact chemical differences between Gui Tou, Gui Shen, and Gui Wei, which means that it is reasonable for the ancients to have used them separately.
Angelica Processing
Chinese medicinal processing is a unique feature of traditional Chinese medicine, and it is more elaborate and varied than the herbal processing done in other cultures. Angelica is a good example of the complexities of Chinese herbal processing and of how processing of specific herbs has evolved over the centuries.
For thousands of years, with the continuous development of traditional Chinese medicine, Chinese medicinal processing has undergone changes——from simple to complex, and then from complex back to simple. Historically, there are 21 recorded methods for processing angelica. Nowadays, only three major processing methods for angelica are being used: cut (raw), processed with wine, and charred (stir-fried until carbonized).
Different processing methods are used to achieve different medicinal efficacies.
For angelica used as raw herb (the cut form), there are two forms of decoction pieces. First, there are slices—the root simply cut into thin slices, unpressed. Second, there are pressed pieces of the whole root. The unpressed slices are small (1-2” in diameter), irregularly round or oblong in shape, and whitish in color. The pressed slices are much larger (5-6” in length), fan-shaped and yellowish-white in color. The pressed, fan-shaped slices are especially used in Hong Kong. It is generally believed that raw angelica has moisturizing properties. It can nourish blood and moisten the intestines.
Two forms of decoction pieces of raw angelica
For wine-processed angelica, raw angelica root slices are mixed with yellow rice wine and sealed in a container. After fully permeated and becoming soft, they are removed from the container and stir-fried over a low fire until they become dark yellow. Wine-processed ngelica contains the pungent properties of wine, which enhances the effects of promoting blood circulation and dispersing blood stasis.
For charred angelica (Dang Gui Tan), raw angelica root slices are stir-fried over a oderate fire until they become slightly black (carbonized), and then they are sun-dried. This method reduces the pungent properties of angelica. This form is used for stopping bleeding and tonifying the blood.
Modern methods of processing Chinese angelica root
Vital Medicine for Gynecology
While methods for processing angelica are described in the Chinese Pharmacopoeia, there are regional differences in Asia. In China, the wine used is Chinese rice wine of 10%. Vietnam, however, has its own regulations on angelica processing. According to the Vietnamese Pharmacopoeia, only wine with alcohol content above 40% can be used to process angelica. Each 100kg of angelica should be processed with 10kg of wine—but the strength of the wine is important. Processing regulations and efficacy in different countries and regions still need to be understood, discussed, and, ideally, made uniform.
Uses as Food and Medicine
The medicinal use of angelica was first recorded in the Shennong Ben Cao Jing (Classic of the Materia Medica or Shen-nong’s Herbal Classics), where it is listed as a “middle rank” herb. In Chinese medicine, this term refers to medicines that are non-toxic or slightly toxic; they can be used to treat diseases or as tonics, but their supplementing effects are not as strong as the medicines in the “upper rank”, and should be used with caution.
Angelica is sweet, pungent and warm in nature. It supplements the blood, invigorates the blood, regulates menstruation, relieves pain, moistens the intestines, and frees the stool. In class, whenever I talk about E Jiao (donkey hide glue) and angelica, students will ask which medicine is more powerful.
In fact, these two medicines have their own characteristics—and the differences highlight the unique value of angelica. Strength is not the only measure of efficacy. E Jiao is a product derived from animals. Its nourishing power is stronger than that of the herb. But angelica can not only nourish blood, but also activate blood. The syndrome of blood deficiency is often prone to blood stasis due to insufficient blood power. In clinical use, it is often necessary to supplement and invigorate blood at the same time. It is the characteristic of angelica to have both functions.
Chinese medicine believes that Qi is the commander of blood, and blood is the mother of Qi. This demonstrates the close relationship between Qi and blood. In clinical use, angelica is often used in conjunction with Qi-tonifying medicine. The formula Danggui Buxue Decoction uses astragalus and angelica in a ratio of 5:1.
In addition to its medicinal use, angelica is also one of the most commonly used ingredients in tonic food, especially soups. The aroma of Angelica is strong, so it is not so delicious when used alone in foods. If you add codonopsis, astragalus, jujube, and yam together with the angelica, both, the nourishing effect and the taste will be better. Angelica, Ginger and Mutton Soup from Zhang Zhongjing, a famous Eastern Han Dynasty Chinese doctor, is a well-known tonic for nourishing blood and dispelling cold. For some women with Qi and blood deficiency, it is recommended to use angelica to stew chicken and ribs, which is not only delicious but also has the effects of nourishing and beautifying.
Chicken soup boiled with angelica, astragalus, and jujube.
Overseas “Angelica”
Angelica is produced in foreign countries, but it is not Angelica sinensis, the species grown in China. The angelica used in Japan is Angelica acutiloba Kit., i.e., same genus but different species; it is called Japanese angelica or “Da He Dang Gui” in Chinese. It is mainly produced in Nara and Toyama prefectures. There is also a variety of Japanese angelica, A. acutiloba Kit. var. sugiyamae Hikino, which is mainly produced in Hokkaido.
The famous formula Si Wu Tang, or “Four Ingredient Soup”, is commonly used in both China and Japan. The four herbs in the original formula are Shu Di Huang (“cooked” rehmannia), Bai Shao (white peony root), Dang Gui (angelica) and Chuan Xiong (ligusticum). But, in Japan, the medicinal materials used for this formula are different from those in China. Historically, the ancient traditional Chinese medicine books were passed to Japan, but not all the medicinal materials could be found or grown there. So, the Japanese substituted local materials. In the absence of Chinese angelica, they used Japanese angelica. Without Chuan Xiong, they used Japanese Chuan Xiong, another plant of the same family but a different genus. The Japanese version of the formula is used in same way as the original Chinese version.
Medicinal material of Japanese angelica
Plant of Japanese angelica
There are two kinds of angelica used in South Korea; one is A. acutiloba Kitagawa var. sugiyamae Hikino (a variety of Japanese angelica), and the other is the locally produced A. gigas Nakai (Korean Angelica). People who have been to South Korea may have seen the four Chinese characters “身土不二”. It means that each place has its own way of supporting its own inhabitants, thus advocating that people use domestic products. This policy even applies to herbal medicine. Thus, in Korea, it is recommended to use angelica grown domestically.
In Europe, there is Levisticum officinale Koch (European Angelica), which is native to western Asia, and is cultivated in many countries in Europe and North America. The common name is lovage, and its leaves are used as a herb, its roots as a vegetable, and its seeds as a spice. When you smell lovage, you will recognize a similarity with angelica. The European pharmacopoeia records this herb.
In different countries and regions, there are different medicinal resources. And people’s physiques, living and eating habits are also different. As a result, the use of medicines cannot be the same.
Doctors can use medicines properly in clinical practice only when they know the properties of the medicines. According to the Chinese Pharmacopoeia (2020 edition), there is only one botanical source for angelica, which is Angelica sinensis (Oliv.) Diels. European angelica and Japanese angelica are not listed as sources for the medicinal herb. So legally speaking, while these varieties may have value, they cannot be used as “angelica” in China.
Angelica is a commonly used traditional Chinese medicine. Its Latin name, Angelica sinesis, literally translates to “China’s Angel”. This angel can bring good luck, happiness and well-being to people, especially women. Angelica has many characteristics of traditional Chinese medicine, such as historical use recorded in ancient books, a Daodi production area of authentic materials, multiple parts used differently, complex and specific processing methods, and its use for both medicine and food. Getting to know this herb well puts you on the road to understanding Chinese medicine.
Author information:
Hong Kong Baptist University, 7 Baptist University Road, Kowloon Tong, Hong Kong
Hong Kong Baptist University, 7 Baptist University Road, Kowloon Tong, Hong Kong
當歸——補血良藥問當歸
趙中振 梁鸝
關鍵詞: 當歸、神農本草經、中國藥典、世界傳統藥物學雜誌、補血活血、四物湯。
婦科要藥
中藥店、中醫醫院、中藥材市場，乃至中醫藥學府裏，往往都飄散着特屬於中藥的味道，令所有人聞之難忘。那個濃郁味道裏有當歸的貢獻。我是北京中醫藥大學畢業的，在母校的和平裏老校園裏有塊巨石，上面刻着四個大字“熟地當歸”。這是畢業生送給母校的，意味深長。誰言寸草心，報得三春暉。畢業生不會、也不能忘記母校的培育之恩，身爲北中醫人，當歸巨石提示校友，時刻聽從母校的召唤。
李時珍在《本草綱目》中寫道：“當歸調血，爲女人要藥，有思夫之意，故有當歸之名。”
Stone with “Shu Di Dang Gui (熟地當歸)” engraved on it at Beijing University of Traditional Chinese Medicine (Mr. Shengli Wei is on the left, I am on the right)
當歸植物
當歸的學名是Angelica sinensis (Oliv.) Diels。 它屬於傘形科，同科植物還有胡蘿蔔、歐芹、茴香、香菜和歐當歸（一種在歐洲長期種植的植物）。 所有這些植物都具有相似的特徵，即它們從根部生長，具有大而類似蕨類植物的葉子，並在根部、葉子和種子中散發出强烈而獨特的香味。
Plant of Angelica sinensis (Oliv.) Diels.
當歸之鄉
當歸主産區在今天甘肅南部和四川北部的交界地帶，大概是甘肅岷縣一帶。早在一千多年前，岷縣曾把當歸作爲貢品獻給梁武帝。從那時起，岷縣當歸開始以貢品的身份被人們所瞭解，有了“中華當歸甲天下，岷縣當歸甲中華”的美譽。李時珍在《本草綱目》當歸集解項下記載：“以秦歸頭圓尾多色紫氣香肥潤者，名馬尾歸，最勝他處。”秦歸指的是甘肅産的當歸。
岷縣是當歸的道地産區，種植當歸的歷史上千年，現在也被命名爲中國當歸之鄉。
我指導的一位博士後吕光華博士，他爲了研究當歸，連續往來岷縣3年，實地考察播種、移栽到收穫。他越干越起勁，博士期間幹了三年、博士後又兩年，研究的課題都是當歸。經過系統的研究和比較後發現，岷縣出産的當歸療效的確明顯優於其它産地的當歸。
Dr. Guanghua Lu at the plantation base of angelica in Gansu Province
當歸採收
當歸在秋末採挖，挖出來後捆成小把，上棚架用烟火慢慢熏干。所以市場中見到的當歸，表面上有些煙燻的痕迹，這是加工過程中留下的痕迹。當歸藥材略呈圓柱形，表面具縱皺紋，好的當歸主根又粗又長，外皮黄棕色，肉質飽滿，質地比較油潤，即使不折斷味道也很香。
用當歸全根的又叫全當歸，包括了頭、身、尾三個部分。中藥材不同部位，藥效有所不同。當歸頭爲根的頭部，偏於補血。當歸尾爲當歸的鬚根，偏於活血。當歸身爲當歸根的主體，補血、活血並重。
我的課題組在爲《香港中藥材標準》的制定做研究時，曾經進行過系統的當歸比較研究，得到的研究數據證明了當歸頭、當歸身、當歸尾是有區别的，説明古人將它們分開來用是有道理的。
當歸炮製
中藥炮製是中醫用藥有别於西方草藥、有别於其他民間草藥的一大特色。炮製與安全性和有效性密切相關。《中國藥典》規定藥材需要炮製成飲片後，才能入藥。我曾在《世界傳統藥物學雜誌》(ISE)上發表過一篇文章，介紹中藥炮製的特色與理論依據，其中舉了一個例子，就是當歸。
千百年來，隨着中醫藥的不斷發展，中藥炮製也經過了由簡至繁、又由繁至簡的變遷。至今可查的當歸炮製方法有21種。現代的當歸炮製方法删繁就簡，《中國藥典》主要保留了酒炙法。
不同的炮製方法目的不同。
一般認爲，生當歸取其潤性，補血又潤腸。酒當歸取酒的辛散之性，可增强當歸活血散瘀的功效。當歸炭，將當歸炒成炭，則緩其辛烈之性而專於止血。
Two forms of decoction pieces of raw angelica
Modern methods of processing Chinese angelica root
中藥的炮製引起了世界衛生組織的關注。我參加世界衛生組織西太區中藥標準的協調會時，曾擔任中藥炮製組的組長。中藥炮製是中國的傳統特色，在國際會議上更有討論交流的意義。以當歸爲例，酒制當歸用的是中國十幾度的黄酒。越南傳統炮製當歸有自己的規定。翻開《越南藥典》，其中明文規定，所用酒的酒精含量需在40%以上，每100公斤的當歸片要用10公斤酒精含量爲40%以上的白酒來進行炮製。不同地區的炮製規定和功效仍需要瞭解和討論。
藥食當歸
當歸之藥用始載於《神農本草經》，被列爲中品。
當歸味甘、辛，性温，具有補血活血，調經止痛，潤腸通便的功效。在課堂上，每當我講到阿膠和當歸時都有學生會問哪個藥力更强。
其實這兩個藥各有特點。阿膠是血肉有情之品，養血力量比起草根樹皮要强。但當歸既能補血，還能活血。血虚之证因血行動力不足，往往容易産生瘀血。臨床用藥時常需要一邊通，一邊補。通補兼備就是當歸的特色。
中醫認爲，氣爲血之帥，血爲氣之母。臨床使用當歸時常會與補氣藥配合使用。代表方當歸補血湯，用的就是黄芪和當歸。補氣的黄芪在這個方子裏用量是當歸的5倍。
當歸功效與香氣兼具，也是滋補藥膳最常用的食材之一。當歸香氣濃郁，在藥膳裏面單用味道不那麽好吃，這時如果加上黨葠、黄芪、山藥等配合使用，效果會更好，味道也有層次多了。東漢張仲景的當歸生薑羊肉湯，就是補血驅寒的知名藥膳。有些氣血兩虚的女性平常喜歡用當歸補血湯來炖鷄、炖排骨，既可享用美食，又有補益美顔的效果。
Chicken soup boiled with angelica, astragalus, and jujube.
海外當歸
海外當歸相對而言，外國也産當歸，只不過與中國産的當歸Angelica sinensis (Oliv.) Diels不是一種。日本所用的當歸和中國的當歸就不一樣。日本當歸是同科同屬的東當歸，也叫大和當歸Angelica acutiloba Kit.，主産於奈良縣和富山縣。另一個日本的當歸是主産於北海道的東當歸變種A. acutiloba Kit. var. sugiyamae Hikino。
Medicinal material of Japanese angelica
Plant of Japanese angelica
韓國用的當歸有兩種，一個是東當歸的變種A. acutiloba Kitagawa var. sugiyamae Hikino，另外一個是當地産的朝鮮當歸A. gigas Nakai。去過韓國的人可能都見過“身土不二”四個漢字，大概意思是一方水土養一方人，提倡人們用國貨。
歐洲有歐當歸Levisticum officinale Koch，原産亞洲西部，歐洲及北美各國多有栽培。歐當歸俗稱Lovage，葉子可用作藥草，根可用作蔬菜，種子可用作香料。 歐當歸與中國當歸有相似的味道。歐盟藥典收載了這一種。
不同的地區，不同的國家，由於資源不同、人的體質不同、生活習慣不同、飲食習慣不同，所用的藥物不可能千篇一律，不能一概而論。
十八般兵器，各有所長。用藥如用兵，對於醫生來説，只有對藥物的性能瞭如指掌，在臨床上才能做到運用自如。歐當歸和東當歸都不是《中國藥典》（2020版）的法定藥物來源種，所以從法律上來講，這些品種在中國是不能作爲當歸入藥的。
當歸是一種常用中藥，當歸植物拉丁學名Angelica sinesis，直接字面翻譯過來是“中國的天使”。這位天使能給人們帶來吉祥、歡快與安康。從藥材的品種、藥材的産地、藥用部位到中藥的炮製和藥食兩用的特質，當歸身上集中了中藥的很多特點。當歸是一個非常典型的中藥，要是能把一味當歸琢磨透了，中藥學也可以入門了。
作者簡介:
趙中振，博士，香港浸會大學，香港九龍塘浸會大學道7號, [email protected]
Dr. Zhongzhen Zhao
梁鸝，博士，香港浸會大學，香港九龍塘浸會大學道7號, [email protected] Dr. Li LIANG
