肉寒热属性的物质基础研究

Fundamental research on matter of "four properties"in Chinese herb to meat

中医学上将中药和食品划分为寒凉温热四性。本文从食品科学和中医药角度,综述了目前研究的成果,提出肉寒热属性的研究思路,以期对中医药、食疗保健和食品新产品开发提供参考。

＂Four properties＂of Chinese herb included the＂cold and hot＂of Chinese herb and food.Food science and Chinese medicine as a research base,traditional Chinese medicine and food＂four properties＂of the current research were described respectively.The study proposed by the meat cold and heat properties of methods.The results of traditional Chinese medicine,therapeutic health care and producing new products of food had a certain reference value.