Pharmacological Classification of Herbs According to CTM

Classification of herbs in CTM is different from the modem pharmacological method. Based on their physical properties, either color or taste, each herb can be linked with the theory of five elements (Table 5.2), named Woo-Wei in Chinese. Also, the properties of herbs can be classified according to the four-chi principle (Su-Chi in Chinese). Four-chi refers to the four properties of 

Herbs for relieving exterior syndrome Herbs for eliminating heat Herbs for purgation (cathartics) 

Herbs for eliminating wind dampness Herbs for dispelling dampness Diuretics 

Herbs for activating blood circulation and removing blood stasis Expectorants, antitussives, and dyspnea-relieving herbs Sedatives 

Note Limited toxicological data are available on medicinal plants. However, there exists a considerable overlap between those herbs used for medicinal purposes and those used for cosmetic or culinary purposes, for which a significant body of information exists. There is no reason to doubt the safety of culinary herbs used in herbal remedies, providing the intended dose and route of administration are consistent with their food use. When intended for use in larger therapeutic doses, the safety of culinary herbs requires reevaluation. 

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