What are the effects of roasted Shouwu

Roasted Polygonum multiflorum is a kind of Chinese herbal medicine, which is generally very common in Jiangsu Province. Most people will directly wash and take fresh Polygonum multiflorum after digging it up, or even eat it as a nutritional supplement. This will cause adverse reactions in their bodies. Therefore, before taking Polygonum multiflorum, you must understand its effects and side effects, and you cannot take it blindly.

The Chinese medicinal herb Polygonum multiflorum is the dried tuberous root of the Polygonum multiflorum plant of the Polygonaceae family. The chemical components it contains mainly are chrysophanol, rhein, rhein acid, rhein methyl ether, etc., in addition to phospholipids.

There are two types of Polygonum multiflorum used in clinical Chinese medicine: raw Polygonum multiflorum and processed (roasted) Polygonum multiflorum (prepared with black bean juice). The clinical effects of different varieties of Polygonum multiflorum are also different: raw Polygonum multiflorum tastes bitter, is neutral and dispersing, and has the effects of detoxifying and reducing swelling, moistening the intestines and promoting bowel movements. It is mostly used for symptoms such as urticaria itching, dry intestines and constipation, and hyperlipidemia; processed Polygonum multiflorum tastes sweet and thick, is warm in nature, and has the effects of nourishing the liver and kidneys, replenishing the essence and blood, blackening the hair, and strengthening the tendons and bones. It is mostly used for symptoms such as blood deficiency and chlorosis, dizziness and tinnitus, premature graying of hair, soreness of the waist and knees, numbness of the limbs, metrorrhagia and leukorrhea, and hyperlipidemia.

The reason why the clinical effects of processed Polygonum multiflorum are different is that the ingredients contained in the medicinal material change after processing. Experiments show that during the processing, the color of the surface of Polygonum multiflorum will deepen, and the content of total anthraquinone and combined anthraquinone will decrease as the processing time increases.

When the content of anthraquinone components in processed Polygonum multiflorum decreases, the content of phospholipids and sugar increases with the extension of processing time, making the tonic effect more prominent.

In clinical practice, the usage rate of processed Polygonum multiflorum is higher than that of raw Polygonum multiflorum. This is because the anthraquinone compounds contained in the original medicine have been reduced after processing, so the processed Polygonum multiflorum has almost no toxicity. Therefore, in clinical practice of traditional Chinese medicine, processed Polygonum multiflorum has been widely used as a common tonic medicine.

Roasted Polygonum multiflorum can nourish the liver, benefit the kidneys, nourish the blood and dispel wind. It can be used for liver and kidney yin deficiency, premature graying of hair and beard, dizziness due to blood deficiency, weakness of waist and knees, soreness of muscles and bones, spermatorrhea, metrorrhagia, long-term malaria, long-term dysentery, chronic hepatitis, carbuncle, scrofula, intestinal wind, and hemorrhoids. People with loose stools and damp phlegm should not use roasted Polygonum multiflorum. In addition, the effect of Chinese medicine also depends on the other medicines it is used with. Sometimes the effects will be different if the combinations are different.

From the article, we have learned about the effects of roasted Polygonum multiflorum. Currently, the usage rate of roasted Polygonum multiflorum is much higher than that of raw Polygonum multiflorum. That is because there is almost no toxicity in roasted Polygonum multiflorum, so it is often used as a medicine to replenish qi and nourish blood, but it must be taken in a targeted manner.