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Dang Gui and Chuan Xiong

Please watch video to learn more on Dang Gui and Chuan Xiong.

In this video, Professor explores the transformation of herbs like Dang Gui and Chuan Xiong across China, Korea, and Japan.

Dang Gui, predominantly from Gansu Province, has distinct species in each region—Angelicae sinensis in China, Angelica gigas in Korea, and Angelica acutiloba in Japan. This divergence likely arose from local cultivation and historical adaptations. Similarly, Chuan Xiong, belonging to the Umbelliferae family, has variations in China (Ligusticum chuanxiong), Korea, and Japan.

The cultivation’s location significantly impacts the medicinal quality, as seen in the case of Fu Xiong in Eastern China. This diversity raises questions about the evolution and authenticity of these herbs across regions.

Dang Gui is a common addition to Chinese cuisine as a winter tonic. It taste slightly bitter, so it often added to soups with other materials such as chicken soup and hot pots, and sometimes cooked with meat, such as duck noodle soup with Dang Gui.

Dang Gui are also good for those who have menstrual pain, anemia, insomnia, or poor liver function. But for those with loose stools, weak spleen and stomach, Dan Gui can be harmful.

Share and Learn: There are also many western herbs that have some medical effect. Have you ever take any types of herbs recipe in your country or region that are saying good to health?

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Clinical Drug Development of Chinese Herbal Medicine

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