ArticleJournal of traditional and complementary medicine2024
The characterization of traditional Chinese medicine natures and flavors using network pharmacology integrated strategy.
Article in Journal of traditional and complementary medicine, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers, 1 of them a synthesis that pooled it.
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Who cites it
5 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Bitter Chinese Herbal Medicine Exerts Pharmacological Effects via TAS2Rs: A Systematic Review from Natural Ligands to Therapeutic Potential.International journal of molecular sciences · 2026Pooled it
- Principles and strategies in cold/hot property studies of traditional Chinese medicine: an evolution from traditional theory to modern elucidation.Journal of pharmaceutical analysis · 2026Review
- Huoxue Jiegu compound capsule accelerates tibial fracture healing via angiogenesis-driven repair mechanisms.Frontiers in medicine · 2026Article
- Urine color tool for coronary heart disease phenotyping.Scientific reports · 2025Article
- Evaluation of the impact of Roclaglamide on MDA-MB-231 human breast adenocarcinoma cells by cell culture and molecular approaches.Saudi pharmaceutical journal : SPJ : the official publication of the Saudi Pharmaceutical Society · 2025Article
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Authors and funding
6 authors.
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Abstract
Background and aim: Due to the complexity of TCM ingredients and medication compatibility, TCM cannot be used like chemical medicines. The theory of "Four Natures and five Flavors" provides a theoretical basis for the use of TCM. "Four Natures and five Flavors" are originated from pharmacological rules based on clinical practices. Whereas, How to describe and characterize "Natures"(Warm, Hot, Cold and Cool) and "Flavors" (Pungent, Sour, Sweet, Bitter and Salty) scientifically remain the issue that needs to be solved. The aim of this study is to establish the TCM characterization models based on the integrated pharmacology network strategy and provide a deeper understanding of TCM theory. Experimental procedure: Five "Pungent-Neutral", nine "Sweet-Neutral and nine "Bitter-Neutral" TCMs were selected to characterize the "Flavors" (Pungent, Sweet and Bitter). Nine "Pungent-Warm" and nine "Bitter-Cold" TCMs were selected to characterize the "Natures" (Warm and Cold). The screened chemical ingredients were analyzed by classification and the screened characteristics targets were analyzed by GO and KEGG enrichment analysis. Results and conclusion: In the "Pungent" group, flavonoids are the most. "Pungent" may have immune-regulatory effects and potential anticancer activity. In the "Sweet" group, isoflavones are the most. "Sweet" are related to effectively invigorate health. Fatty acids in the "Warm" group are the most. Flavonoids in the "Cold' group are far more than other components. "Warm" and "Cold" are both related to fatty acid and energy metabolism.
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