活血化瘀中药五味药性功效的化学及生物学基础研究的思考

根据当前中药药性研究问题,确定以传统药味(辛、甘、酸、苦、咸)和功效为主线,提出"药物-五味-物质-效应-功用"的"五要素"模式和研究思路。在理清思路的基础上,提出以活血化瘀中药的五味药性为切入点,阐述中药药味相关的化学物质-功效相关的生物学基础的内在联系。用现代科学和技术手段开展中药药性理论和科学内涵研究,"五要素"是转化研究的纽带,攻克与药效作用和不同药味的差异性是难点。因此,该思路将有益于中药学的学术创新的发展。

Study on chemistry and biology based on five-tastes and function-efficacy of Chinese materia medica with invigorating blood circulation and eliminating blood stasis

According to the current research issues on the drug-properties of Chinese materia medica (CMM), authors presented a research main-line on the "five tastes" (pungent, sweet, sour, bitter, and salty) and mode and idea on the "five elements" with "drug-five tastes-substances-effects-function" for studying the function/efficacy in the theory of traditional Chinese medicines. Based on the idea, authors elaborated a "five tastes" starting point in CMM with invigorating blood circulation and eliminating blood stasis to study the relationship between the chemical substances related with "five tastes" and the biological basis to explain the CMM function-efficacy. Authors believe that in the study on the CMM drug property and the scientific connotation with modern scientific and technological means, the "five elements" is the transformation of the bond and to capture the differences between the "five flavors" and function/efficacy is difficult. Thus, the idea would be beneficial to the development of innovative pharmaceutics of CMM.