What are the medicinal values ​​of Alisma?

Alisma is a plant that grows specifically in water, but because of its rich medicinal value, it is often used to treat some diseases. However, it must undergo some processing before it can be used for treatment. This is because Alisma itself is toxic. If it is taken directly, it is likely to cause poisoning. Therefore, even if you want to take it, you must take it under the guidance of a doctor. In addition, everyone's physique is different, and some people are not suitable for taking Alisma.

[Properties] The dried tubers are spherical, oblong or obovate, about 4 to 7 cm long and 3 to 5 cm in diameter; the surface is yellowish white, and light brown if the rough skin is not completely removed; there are irregular transverse ring-shaped depressions, and there are traces of countless protruding fibrous roots, especially dense at the bottom; the texture is solid, the broken surface is yellowish white, and granular. It has a slight fragrance and a slightly bitter taste. The best ones are those that are big, hard, yellow-white in color and powdery.

It is mainly produced in Fujian, Sichuan and Jiangxi, and is also produced in Guizhou, Yunnan and other places. Among the commercial products, those produced in Fujian and Jiangxi are called "Jianzexie", which are large, round and smooth; those produced in Sichuan, Yunnan and Guizhou are called "Chuanzexie", which are smaller and have rougher skin. It is generally believed that Jianzexie is of better quality.

[Chemical composition] Five triterpenoid compounds were isolated from the tuber: alisol A, alisol B, alisol A acetate, alisol B acetate and epi-alisol A; it also contains volatile oil (including furfural), a small amount of bioalkaloids, asparagine, a phytosterol, a phytosterol glycoside, fatty acids (palmitic acid, stearic acid, oleic acid, linoleic acid); it also contains resin, protein and a large amount of starch (23%).

[Preparation] Alisma orientalis: remove impurities, sort by size, soak in water until 80% is soaked, take out, dry in the sun, steam until the moisture inside and outside is even, slice, and dry in the sun. Salted Alisma: Take Alisma slices, spray them with salt water and mix well, simmer for a while, put them in a pot and stir-fry over low heat until the surface turns slightly yellow, take them out and dry them. (For every 100 catties of Zexie slices, use 2.8 catties of salt, add appropriate amount of boiling water to dissolve and clarify)

"Leigong Paozhi Lun": "Finely file, soak in wine overnight, filter out, and dry it before use."

【Nature and flavor】Sweet, cold.

① "Ben Jing": "Taste sweet, cold."

② "Bie Lu": "Salty, non-toxic."

⑨ "Medicinal Properties": "Tastes bitter."

④ "Medical Origin": "It has a flat aroma and a sweet taste."

⑤ "Bencao Mengquan": "sweet and sour, cold in nature."

Basically, this kind of medicinal material is mainly produced in Sichuan, Guizhou and other places. It usually needs to be soaked in water and dried before it can be used. When using it, it is mainly boiled into a decoction to take. It cannot be eaten directly, and it will feel a bit bitter when drinking it. This is the unique taste of this medicinal material. You should also choose smaller Alisma orientalis as the medicinal material.