食品与中药寒凉温热炎五性的现代科学认知

Chemical Basis of Physiological Properties of Food and Chinese Traditional Medicine

中医根据人体生理反应的不同,将食品、中药划分寒凉温热四性。文章立足现代食品科学和中医药研究的成果,阐述了食品、中药寒凉温热四性发生的化学基础。提出炎性食品的概念,分析其发生的化学原理及其与不合理的食品加工工艺之间的联系。研究结果对于中医药现代化研究以及促进现代食品加工技术向健康方向发展具有参考价值。

Food and Chinese traditional medicine was recognized from cold, cool, warm, and hot properties according to the physiological responses of human body in traditional Chinese culture. The chemical basis of these physiological properties is expounded in this paper based on the research achievements in food science and modem pharmaceutical studies on Chinese traditional medicine. This paper presents the chemical basis of the concept of phlogistic food and points out that advanced glycation endproducts, acrylamide, and trans-fatty acid contaminations and destruction and loss of vitamins during immoderate food processing are attributed to the real causes of junk foods.