• Journal of Korean Medical classics
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• v.13 no.1
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• pp.304-327
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• 2000

This report is closely related to ${\ulcorner}$Simple question Five Qi Anouncement${\lrcorner}$ that you shouldn't take a Hot Taste excessively in case of Qi pathology because a Hot Taste runs to Qi, you shouldn't take a Salty Taste excessively in case of Blood pathology because a Salty Taste runs to Blood, you shouldn't take a Bitter Taste excessively in case of Bone pathology because a Bitter Taste runs to Bone, you shouldn't take a Sweet Taste excessively in case of muscles pathology because a Sweet Taste runs to Muscles, you shouldn't take a Sour Taste excessively in case of Sinews pathology because a Sour Taste runs to Sinews. Also the report mainly describes to relations between Five Tastes and BloodVessel-Organs of human body, to pathological change of a Five Tastes' one-sided diet or taking too much, and to various disease caused by that. And the section is called 'An Essay on Five Tastes', that Five Tastes of food and medicines could make human body either healthy or damaged so you should be careful. This report is divided into two chapter, the first chapter presents to specific diseases according to runnings of Five Tastes, the second chapter shows the pathological process how the human body would change and what kind of disease attacts human body as result of taking Five Tastes. So this section is important remarkably as a viewpoint of food and medicines.

• Journal of Korean Medical classics
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• v.29 no.1
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• pp.113-123
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• 2016

Objectives : In this study, we tried to analyze the relationship between effect terms and five tastes in heat-clearing herbs. In order to analyze exactly, we also attempted to extract and refine the effect terms. And finally, we tried to infer the effects of each tastes and suppose new effects of each heat-clearing herbs based on their tastes. Methods : Firstly, we extracted the five tastes and effect terms among the heat-claearing herbs written in Herbology. After that, we divided each effect terms to single meaning term and refined them. We also grouped herbs by tastes and set the effect terms in the order of frequency. So we could analyze the relationship between the tastes and the effect terms and supposed the effect of each herbs. Results & Conclusions : We extracted 7 tastes and 87 effect terms. And they was refined to 63 effect terms. As the result of analyzing the effect terms based the tastes, all of heat-clearing herbs included the effects of heat-clearing and detoxification, regardless of tastes. The herbs which have the bitter tastes, included the effects of drying dampness, fire-purging and blood-cooling. And we supposed new effects in 10 kinds of herbs among them. The herbs which have the sweet tastes, included the effects of blood-cooling and fluid-engendering. The herbs which have the hot tastes, included the effects of inducing diuresis and swelling-dispersing. And we supposed new effects in 2 kinds of herbs, by analyzing the relationship between the tastes and effect terms.

• Journal of Korean Medical classics
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• v.29 no.2
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• pp.203-212
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• 2016

Objectives : In order to infer the effect of blood-activating and stasis-dispelling herbs by the analysis of effect terms which have extracted and refined, based on five tastes. Methods : I extracted the effect terms and five tastes of blood-activating and stasis-dispelling herbs written in Herbology. Extracted effect terms was divided into single meaning term and was refined as typical term. After that, I sorted herbs according to the five tastes and find the most highly mentioned effect terms. And I infered each herb's effects based on the relationship between five tastes and most highly mentioned terms. Results & Conclusions : I extracted 5 tastes and 53 effect terms and refined it as 43 effect terms. As the result of analyzing the effect term based the tastes, blood-activating and stasis-dispelling herbs are usually have blood-activating and pain-relieving. The herbs that have the hot taste, have the effect of moving-qi, stasis-breaking and aggregation-dispersing. And I supposed new effects of 5 kinds of herbs among them. The herbs that have the sweet tastes, have the effect of stasis-dispelling. And I supposed new effects of 2 kinds of herbs among them by analyzing the relationship between the tastes and effect terms.

• Journal of Korean Medical classics
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• v.25 no.2
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• pp.15-24
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• 2012

Objective : I would define the differences of sentences that 'A tongue can detect five basic tastes' and 'A mouth can perceive the five cereals' in Youngchu Macdo(靈樞 脈度). Methods : 1. I refer to literatures for the sentences in Youngchu Macdo 2. I look into the symptoms which may be caused by heart and pancreas troubles, respectively. Result : Human being can not detect a specific taste on his heart trouble. That is, acid, bitter, sweet, hot, and saltness can be all one. Human being may lose his appetite on his pancreas trouble. Even though the viscera and the tongue are connected to on-meridians, the function of a tongue is managed and controlled by a heart. Such a tongue perceives five basic tastes. Conclusion : A healthy tongue appreciates five basic tastes clearly and a healthy mouth may stimulate his appetite.

• Herbal Formula Science
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• v.19 no.1
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• pp.131-144
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• 2011

Objectives : The objective of this study lies in theoretical establishment of formulas for invigorating five viscera for curing the asthenic syndrome of five viscera through analyzing the component medicines and combination principles of Hyeongok's formulas for invigorating five viscera, and furthermore, maximizing the clinical use of them. Methods : This study analyzed the component medicines and combination principles of Hyeongok's formulas for invigorating five viscera based on the theory for properties and tastes of herbal medicines from the "Yellow Emperor's Canon of Internal Medicine", the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's formulas for invigorating five viscera are Bogantang, Boseemtang, Bobeetang, Bopyeotang, and Boshintang. Results : There are three methods for curing the asthenic syndrome of five viscera according to the five elements doctrine: in case of Bogantang invigorating the liver, invigorating the kidney and purging the lung; Boseemtang, invigorating the heart, invigorating the liver and purging the kidney; Bobeetang, invigorating the spleen, invigorating the heart and purging the liver; Bopyeotang, invigorating the lung, invigorating the spleen and purging the heart; Boshintang, invigorating the kidney, invigorating the lung and purging the spleen. Conclusions : First, to cure the asthenic syndrome of five viscera, the methods of invigorating five viscera, and purging five viscera should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herbal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine. As a good example, Hyeongok's formulas for invigorating five viscera are combined according to the above theories. In conclusion, this formula was created by applying to the theory for properties and tastes of herbal medicines.

• The Korea Journal of Herbology
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• v.27 no.1
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• pp.17-25
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• 2012

Objectives : The objectives of this study lie in theoretical establishment of formulas for purging five viscera for curing the sthenic syndrome of five viscera through analyzing the component medicines and combination principles of Hyeongok's formulas for purging five viscera, and furthermore, maximizing the clinical use of them. Methods : This study analyzed the component medicines and combination principles of Hyeongok's formulas for purging five viscera based on the theory for properties and tastes of herbal medicines from the "Yellow Emperor's Canon of Internal Medicine", the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's formulas for purging five viscera are Sagantang, Saseemtang, Sabeetang, Sapyeotang, and Pyeongshintang. Results : There are three methods for curing the sthenic syndrome of five viscera according to the five elements doctrine : in case of Sagantang purging the liver, purging the heart and invigorating the lung ; Saseemtang, purging the heart, purging the spleen and invigorating the kidney ; Sabeetang, purging the spleen, purging the lung and invigorating the liver ; Sapyeotang, purging the lung, purging the kidney and invigorating the heart ; Pyeongshintang, purging the kidney, purging the spleen and invigorating the spleen. Conclusions : First, to cure the sthenic syndrome of five viscera, the methods of purging five viscera, and invigorating five viscera should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herbal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine. As a good example, Hyeongok's formulas for purging five viscera are combined according to the above theories. In conclusion, this formula was created by applying to the theory for properties and tastes of herbal medicines.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1247-1260
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• 2009

This dissertation aims to study the five tastes in the Yellow Emperor's Canon of Internal Medicine. Medicinals as well as Foods are classified by the five tastes: sweet, sour, bitter, salty and pungent, which can be tasted by the tongue. With the development of the theory dealing with the medicinal properties, some flavors are summarized out of clinical actions of medicinals, therefore, there is a little difference between the flavors of medicinal herbs and the tastes got by tongue. Each taste acts on or has direct influence on a specific vital organ, and each of which has different physiologic actions. Taste also has a long-term or post digestive effect on the body and its metabolism. When each taste is consumed in moderation, it benefits the corresponding organ. Over-indulgence in any taste harms the organ and creates imbalance among the five vital organ systems. The Korean medicinal herbs with same flavor mostly possess similar actions while the medicinal herbs with different flavors show different actions in the treatment, which are shown as follows. Sour has absorbing, consolidating and astringent actions and acts on the liver. Bitter has the actions of drying or resolving dampness, purging and lowering and acts on the heart. Sweet has the nourishing, harmonizing and moistening actions and acts on the spleen. Pungent has an action of dispersing and promoting circulation of gi and blood and acts on the lungs. Salty has the effects of softening hard nodes or masses and promoting defecation, etc and acts on the kidneys. The five organ systems control and support each other. Proper coordination only exists when there is no one organ stronger or weaker than the rest. Since the five tastes have direct influences on the five organs, the diet we take should have a good combination of the five tastes in order to promote internal balance and harmony. They control our well-being and create dietary balance. Excessive consumption of any of these could result in adverse effects. In a word, when the properties of the five tastes respectively are distinguished, their natures and flavors cannot be separately considered. I think the harmonization of food and medicinals should be stressed on good nutritional diet to maintain good health. The traditional belief that food and medicine share the same origin is a part of Korean medicine tradition.

• Journal of Korean Medical classics
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• v.30 no.4
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• pp.69-82
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• 2017

Objective : This study was conducted to infer the effect of superficies-resolveing herbs by analyzing effect terms which have extracted and refined, based on four temperatures and five tastes. Method : Firstly, temperatures, tastes and effect terms were extracted from the 27 kinds of superficies-resolving herbs written in Herbology. Then, each effect terms was divided into single meaning term and refined as typical term, using the inclusive effect terms I established. After that, herbs were grouped by tastes and found the effect terms which are mentioned most frequently. And it could be supposed to be classified into each herb's new effects based on the relationship between properties and those effect terms. It is also inferred into new tastes from some herbs by analysing the representative effects group of each taste and finding which other tastes can be related to each herb's effect. Result & Conclusion : All the superficies-resolving herbs can have wind-dispelling effect and superficies-resolving effect, except Bulpleuri Radix. This herb is able to has just the wind-dispelling effect. And it's more appropriate to categorize Bulpleuri Radix to heat-clearing herb group than superficies-resolving herb group, considering its several, distinctly cold characteristics. Some effects are concentrated to wind-cold-dispersing herb group and others to wind-heat-dispersing herb group. Each tastes has its own representative effect group. And, according to its tastes' representative effect, some of herbs are reasonable to get new effect term. With not so feasible reason, 4 kinds of herbs are supposed to contain all of hot, bitter, and sweet tastes. Also It's needed to study much deeper whether Perillae Herba, Zingiberis Rhizoma Crudus and Elsholtziae Herba are belong to superficies-resolving herb group or to interior-warming or damp-dissolving aromatic herb group.

• Journal of Korean Medical classics
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• v.31 no.1
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• pp.45-55
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• 2018

Objectives : This study was conducted to infer the effect of superficies-resolveing herbs by analyzing effect terms which have extracted and refined, based on four temperatures and five tastes. Methods : Firstly, temperatures, tastes and effect terms were extracted from the 27 kinds of superficies-resolving herbs written in Herbology. Then, each effect terms was divided into single meaning term and refined as typical term, using the inclusive effect terms I established. After that, herbs were grouped by tastes and found the effect terms which are mentioned most frequently. Results & Conclusions : All the superficies-resolving herbs can have wind-dispelling effect and superficies-resolving effect, except Bulpleuri Radix. This herb is able to has just the wind-dispelling effect. And it's more appropriate to categorize Bulpleuri Radix to heat-clearing herb group than superficies-resolving herb group, considering its several, distinctly cold characteristics. Some effects are concentrated to wind-cold-dispersing herb group and others to wind-heat-dispersing herb group. Each tastes has its own representative effect group.

• Journal of Korean Medical classics
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• v.23 no.6
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• pp.27-44
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• 2010

In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing "Naekyeong" with "Euhakibmun", "Dongeuibogam". 'Ma(麻)' in "Naekyeong" means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). 'Maik(麥)' in it means both a barley(大麥;보리) and a wheat(小麥;밀). 'Guak(藿)' in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). 'Gyu(葵)' in "Euhakibmun Jangbujobun(臟腑條分)" is a miswritten word for 'Welsh onion' caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in "Naekyeong" is really salty according to "Euhakibmun" and "Dongeuibogam". But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to "Somun(素問)" and "Euhakibmun Jangbujobun", the other way is to build up the Yin(陰血) of five organs according to "Yungchu(靈樞) five tastes(五味)". The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).