Sho-Saiko-To: Scientific Evaluation and Clinical by Yukio Ogihara, Masaki Aburada

By Yukio Ogihara, Masaki Aburada

Kampo drugs is a standard medication that originated from China over thousand years in the past. It was once followed by way of the japanese and remained there for a few years till glossy instances. Kampo medication is now changing into more and more famous as a massive healing approach along Western perform. In Japan itself, each central clinic makes use of Kampo formulae as a way of remedy. This quantity makes use of Sho-Saiko-To, made of a mixture of 7 usual drugs and a major instance of the Kampo formulae, to demonstrate how those conventional drugs can be used in numerous scientific practices with the right kind professional guidance.Sho-Saiko-To offers a entire evaluation of this medicinal formulae: from its old use, cultivation of the constituent fabrics, creation, chemistry and pharmacology, caliber insurance and medical trying out of safeguard, and its use as a organic reaction modifier for the prevention and remedy of a number of liver illnesses. It serves as a reference for researchers and practitioners who desire to achieve a systematic figuring out of Sho-Saiko-To and observe how this and different Kampo medicinal drugs could be successfully built-in into Western medication.

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By Yukio Ogihara, Masaki Aburada

Kampo drugs is a standard medication that originated from China over thousand years in the past. It was once followed by way of the japanese and remained there for a few years till glossy instances. Kampo medication is now changing into more and more famous as a massive healing approach along Western perform. In Japan itself, each central clinic makes use of Kampo formulae as a way of remedy. This quantity makes use of Sho-Saiko-To, made of a mixture of 7 usual drugs and a major instance of the Kampo formulae, to demonstrate how those conventional drugs can be used in numerous scientific practices with the right kind professional guidance.Sho-Saiko-To offers a entire evaluation of this medicinal formulae: from its old use, cultivation of the constituent fabrics, creation, chemistry and pharmacology, caliber insurance and medical trying out of safeguard, and its use as a organic reaction modifier for the prevention and remedy of a number of liver illnesses. It serves as a reference for researchers and practitioners who desire to achieve a systematic figuring out of Sho-Saiko-To and observe how this and different Kampo medicinal drugs could be successfully built-in into Western medication.

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The commercial products are mainly from the wild, but recently cultivated ones are increasing. In addition to the products from China, Russian, Spanish and Persian Glycyrrhiza roots appear in the market. The Glycyrrhiza root is imported as a sweetening agent and as raw materials for foods, in addition to herbal use. The current annual quantity of the Glycyrrhiza root imported is 3000 metric tons (1995). Production: The aerial parts are cut in the fall–winter, and the roots and stolon are dug up.

The rhizome is somewhat flat and branched. The branch portions are ovate to oblong – ovate in shape, 2– 4 cm in length and 1–2 cm in width. The external surface of the rhizome is greyish white to faint greyish brown in colour, and occasionally is covered in a white powder. The cut surface of the rhizome is powdery, somewhat fibrous, and faint yellow to yellow-white in colour. 38 Masami Higuchi and Susumu Terabayashi In a transverse section, one can see a ring of endodermis and numerous vascular bundles.

The current annual quantity of the Glycyrrhiza root imported is 3000 metric tons (1995). Production: The aerial parts are cut in the fall–winter, and the roots and stolon are dug up. After removing the dirt, buds and rootlets, they are dried in the sun. One can remove the periderm prior to the drying to produce the ‘the Glycyrrhiza root without periderm’. Selection: The commercial products are graded as number 1, number 2 and number 3. Those of desirable quality are reddish brown on the outside, strongly yellow at the cut surfaces, and have a very sweet but no bitter taste.

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