“酸甘化阴”论治贫血

‘Nourishing Yin with Sour and Sweet Taste of Chinese Medicinal’in Treatment of Anemia

中医辨证论治过程中重视中药方剂的配伍,“五味合化”理论是指导临床利用不同性味中药的合和作用治疗疾病的理论基础,“酸甘化阴”则是该理论的经典治法范例。本文从临床遵循该治法疗效颇佳的贫血疾病为切入点,论述“酸甘化阴”在该类疾病治疗中的应用。发现,将酸味与甘味的中药合用,甘补酸敛、甘缓酸收,可以发挥这两类药物的合和化生作用,不仅起到促进吸收阴津、阴液、阴精等精微物质的“取汁”作用,而且还能产生促进化生阴血的“变化而赤”功能。“酸甘化阴”理论可为治疗缺铁性贫血、巨幼细胞性贫血乃至非重型再生障碍性贫血提供疗效明确的、具有中医特色的治疗方法。

TCM attaches great importance to the compatibility of herbal prescriptions in syndrome differentiation and treatment.The theory of‘five-flavor combination’is the theoretical basis to guide clinical treatment of diseases by the combination of Chinese medicinal with different natures and flavors,and‘nourishing Yin with sour and sweet taste herbs’is the classic example of this theory.This study discussed the application of‘nourishing Yin with sour and sweet taste of Chinese medicinal’in the treatment of anemia,which has achieved a good clinical effect.It has found that the combination of sour and sweet taste of Chinese medicinal,with sweet taste in supplementing and sour taste in astringing,can play the harmonizing and mutual generation role,which can not only promote the action of‘extracting juice’in absorption of Yin fluid,Yin liquid,Yin essence and other subtle substances,but also produce the function of‘changing and reddening’of Yin blood,thus to provide a clear curative effect for the unique TCM treatment for iron deficiency anemia,megaloblastic anemia and even non-severe aplastic anemia.