Loquat root

Loquat root

(records of Sichuan Traditional Chinese Medicine)

[source] it is the root of loquat, a Rosaceae plant.

[nature and taste] Sichuan records of traditional Chinese medicine: "it is flat in nature, bitter in taste and non-toxic. "

[function indications] it is used to treat deficiency tuberculosis, chronic cough and joint pain.

① "Collection of commonly used folk herbal medicine": "analgesia, milk. "

② "Raw herbal medicine manual": "treating cough and hematemesis. "

③ "Sichuan Traditional Chinese medicine annals": "treating cough for a long time, treating cough due to deficiency and fatigue. "

[usage and dosage] oral administration: the same as meat simmer soup, 2-4 Liang.

[selected formula] for joint pain: four pairs of fresh loquat roots, one pig foot and half a jin of yellow rice wine. Stewed clothes. (Mindong materia medica)

[clinical application] treatment of infectious hepatitis

Chop 4-6 liang of fresh loquat root, add water and cook 1-2 hours with one chick or 8-12 liang of lean pork, concentrate to a small bowl, remove the greasy surface, drink soup or eat chicken. 1 dose stew 2 times, take on an empty stomach. Take another dose every 1-2 days. Ten cases were treated with 1-13 doses of drugs, and the longest course of treatment was 41 days. Results the average time of symptom disappearance was 4.7 days, and the average time of jaundice index decreasing to normal was 17.2 days. There were no side effects in animal test and clinical observation.

Chinese PinYin : Pi Pa Gen