Chinese medicine Astragalus pictures

Scutellaria baicalensis is a commonly used Chinese medicine. It was first recorded in "Shennong's Herbal Classic" and listed as a fine product. Its real name is Astragalus membranaceus. Li Shizhen said: "Qi means long, and Huang means slightly yellow, which is the long of the tonic, so it is called this." There are many origins of Astragalus, and the appearance of the products is also different. According to their original plants and planting areas, they are generally divided into three categories: black-skinned Astragalus, white-skinned Astragalus, and red Astragalus. However, some people don’t know what Scutellaria baicalensis looks like, so if you want to add a picture of the traditional Chinese medicine Astragalus to learn more about it, just read the detailed introduction.

1. Black skin

Other names: Bukuiqi, Guanbukuiqi, and Zhengkouqi.

Source: It is a perennial woody plant of the Leguminosae family. The main ingredient is Scutellaria baicalensis, and there is also the dried root of Scutellaria baicalensis from Inner Mongolia. Natural or cultivated.

Place of Origin: The main producing areas are Qiqihar City, Ning'an, Nenjiang, Oroqen Banner in Heilongjiang Province, Jiaohe in Jilin Province, Yanbian Autonomous Prefecture and other places.

Characteristic identification: The root is cylindrical, with a reed head (underground stem) on the top, slightly thinner at the bottom, with very few lateral roots and root hairs, and the tail is mostly broken. 30 to 90 cm long and 1 to 3 cm in diameter. The thick strips are often hollow on top. The surface is dark brown with obvious long longitudinal wrinkles and radial lines (commonly known as chrysanthemum heart). It has a slight fragrance, sweet taste, and little residue when chewed.

2. Astragalus membranaceus

Other names: Scutellaria baicalensis, Astragalus membranaceus.

Source: It is a perennial woody plant of the Leguminosae family, mainly Scutellaria baicalensis, and there is also the dried root of Scutellaria baicalensis. Most of them are cultivated, but there are also natural ones.

Origin: The main producing areas are Hunyuan, Yingxian, Fanshi, Daixian in Shanxi Province, Wuchuan, Xinghe, Zhenglan Banner and Ximeng in Inner Mongolia Autonomous Region, and central and western Zheling in Jilin Province. It is mostly cultivated in Shanxi Province, and mostly natural in Inner Mongolia Autonomous Region.

Characteristics identification: Those produced in the Hunyuan area have cylindrical roots with a reed head, 70 to 150 cm long, some reaching 2 meters, and 2 to 4 cm in diameter. The root head is slightly swollen, mostly hollow, and gradually tapers at the tail end, with root hairs, some of which are lateral roots. The surface is beige with slight longitudinal wrinkles and black spots. The skin is fine and the reticular pattern is not obvious. The cross section also shows the chrysanthemum heart. The quality is firm and heavy. It has a faint smell and tastes sweet and turbid. It has a bean smell and produces a lot of residue when chewed.

Those produced in Inner Mongolia Autonomous Region have a small reed head, which is evenly sized from head to tail, 40 to 80 cm long and 0.6 to 2 cm in diameter. The epidermis is dark red with a reticular structure, with fewer lateral roots and hairs, and a prominent chrysanthemum heart. It tastes sweet with a slight bean smell.

3. Red Astragalus

Source: The dried roots of Scutellaria baicalensis, a perennial woody plant of the Leguminosae family. Mostly natural.

Place of Origin: The main producing areas are Minxian, Dangchang, Zhouqu, Lintan, Dewulu, Zhangxian, Xihe, Lixian, Huichuan, Wushan and other places in Gansu. It is also produced in Maowenzi, Sichuan and other places.

Characteristics identification: The root is cylindrical, 40 to 60 cm long and 1 to 3 cm in diameter. The epidermis is light brown, tight, and the wrinkles are inseparable and deep. It is hard and tough, with a chrysanthemum core in cross section, little fiber and high powderiness. It has a slight odor, sweet taste, and residue when chewed.

The best time for both Astragalus exocarp and Astragalus alba is when the strips are thick and long, the chrysanthemum core is unique, the cracks are small, and the skin has few breaks. The best red Astragalus is white with a hint of red, with even and firm strips and sufficient powderiness.

Main ingredients: microbial alkali, folic acid tablets, crystalline neutralized substances, choline, carbohydrates, etc.

Medicinal value: replenishes Qi and blood, generates Yang, strengthens Qi and suppresses sweat, eliminates dampness and reduces swelling, and removes toxins and discharges pus. The basic principles are:

1. Strengthening effect. That is to say, "replenishing qi and blood". It is possible that the two are related to the effects of growth hormone and stimulating the central nervous system.

2. It helps urination. The effect is quite obvious. After taking the medicine, urination increased by 64%, but the effective dosage range is small. Too small a dosage will not help urination, while too large a dosage will reduce urination.

3. Anti-nephritis. It has a certain resistance effect on experimental nephritis, especially in terms of proteinuria. Oral administration of large amounts of Astragalus powder to rats has an inhibitory effect on the onset of hemocytic nephritis, and can delay the occurrence of proteinuria and hypercholesterolemia. For those with existing proteinuria, taking Astragalus powder internally can restore the condition faster than the control experiment. A large amount of Scutellaria baicalensis seems to improve edema and improve the body's nutritional status.

4. Lower blood pressure. Clinical trials have confirmed that it has the effect of lowering blood pressure, which may be related to softening blood vessels.

5. Antibacterial. In vitro tests show that it has antibacterial effects on Shigella dysenteriae, hemolytic streptococcal infection, Pneumococcus, and Staphylococcus aureus.

In addition, Scutellaria baicalensis also has the effect of protecting the liver and preventing the decrease of glycogen.