从"四气五味"论中药开新与医理传承之思OA

Traditional Chinese medicine(TCM)has a deep historical lineage,sustained by the differentiation of the'four properties and five flavors',a method that has remained intact for centuries.The four properties(cold,heat,warmth and coolness)serve to adjust the excesses of yin and yang;the five flavors(sour,bitter,sweet,pungent and salty)act on the organs and exert therapeutic effects,forming the cornerstone of herbal pharmacology and the framework for TCM syndrome differentiation and treatment.The development of modern TCM,influenced by Western pharmacology,tends to focus on isolating chemical compounds and analyzing the molecular mechanisms of single ingredients,while overlooking the traditional principles of the holistic nature and compound synergy.While this method has proven highly effective in the precise treatment of specific diseases,the lack of a holistic approach makes it hard to demonstrate the synergistic effects of TCM formulas.As a result,the traditional theories of the'four properties and five flavors' are diminishing,and the study and application of the overall pharmacology of TCM face significant challenges.This paper aims to trace the origins of the'four properties and five flavors',discern the differences and similarities between traditional theories and modern science,analyze the current dilemmas in TCM development,and explore a path that combines heritage and innovation to open up a new prospect for the future development of TCM.