探索食物“性味”理论的科学内涵，更好地为治未病服务

中医治未病的重要手段是食疗,食疗的理论指导是食物性味学。本文认为:古代的中医发现了身体可以感知食物的刺激,并能够做出应答这一事实,并采用四气五味的假说来表述这一现象。因此,食物性味学是研究摄入食物后的身体感觉,以及身体的应答反应规律的一门学问,应努力探索、科学表达和应用食物性味学,使之更好地为中医治未病服务。

Study on Scientific Meanings of Properties and Flavors of Food for the Improvement of Disease Preventive Treatment

Diet is a significant mean of treating disease before its onset. Science of the nature and flavor about food provides theoretical guidance. This article discussed that ancient Chinese medicine discovered the fact that human body has the sensation and perception ability to the stimulation of food. And the human body can make corresponding response. The four properties and five flavors hypothesis were used to state this phenomenon. Therefore, the academic area of it includes the research of physical sensations after diet and of the regular responding pattern of the body. For the purpose of disease preventive treatment, efforts should be made to explore TCM theories, scientific expressions and rational applications.