Bupleurum chinense Origin-China

Also known as

Bupleurum chinense, chai hu, thorowax root.

Introduction

The bitter, acrid, cooling root of the bupleurum plant has a Chinese name that literally means "kindling of the barbarians." First mentioned in the ancient medical text the Divine Husbandman's Classic of the Materia Medica over 2,000 years ago, bupleurum has been one of Traditional Chinese Medicine's most important herbs for "releasing the exterior," that is, for treating allergies, infections, and other health conditions at the point in the illness when symptoms first occur

Constituents

Bupleurumol, adonitol, spinasterol, linolenic acid, palmitic acid, saikosaponin, quercetin, rutin.

Parts Used The root, dried and chopped. Typical Preparations

Traditionally used in teas, sometimes encapsulated and as an extract. Combined with peony to treat menstrual problems, with bitter orange peel for irregularity or loss of appetite, with scutellaria for chills and fever.

Summary

Traditional Chinese Medicine uses bupleurum to treat: ´ Fever or alternating chills and fever ´ Fever accompanied by a bitter taste in the mouth ´ Chest congestion ´ Dizziness, mood swings, and upper body pain associated with PMS ´ Hemorrhoids ´ Anal or uterine prolapse and ´ Diarrhea.

Conditions treated by bupleurum include chronic hepatitis, irritable bowel syndrome, and liver cirrhosis. As the primary ingredient in the Japanese herbal formula sho-saiko-to, bupleurum is Japan?s most commonly used herb for treating hepatitis and liver cancer.

Precautions Take the tea with food, or use herb capsules.

For educational purposes only

This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

Information Obtained from mountain rose herbs @ http://www.mountainroseherbs.com/