| 王泓斐,刘玉良.“五菜为充”论菜品养生[J].浙江中医药大学学报,2023,47(3):332-336. |
| “五菜为充”论菜品养生 |
| “Five Dishes for Filling” on Vegetable Health |
| DOI：10.16466/j.issn1005-5509.2023.03.021 |
| 中文关键词: 黄帝内经 五菜为充 食养食疗 菜品养生 蔬菜 治未病 |
| 英文关键词: Huangdi Neijing five dishes for filling food health and diet therapy vegetable health vegetables preventive treatment of disease |
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| 中文摘要: |
| [目的] 探析“五菜为充”理论，以期更全面地指导菜品养生。[方法] 撷选《内经》相关条文，追溯其中关于“五菜”的食养原则，联系后世医家著作与文献研究，探索分析“五菜为充”的内涵、阴阳五行属性，以及与五脏、四时五味、体质等的配属关系，归纳总结“五菜”的食养原则与饮食禁忌，并结合现代研究，为“五菜”对糖尿病、心脑血管疾病等慢性病的防治及相关合理应用提供理论依据。[结果] 五菜均为药食同源之品，由《内经》阐发的“五菜养生”理论，不仅是对古人饮食结构的回顾，更是对后世食养食疗之道的指导。基于《内经》，诸医家依从“葵、韭、藿、薤、葱”五者的阴阳五行、四性五味，阐明其对人体五脏“养”与“伤”的双重作用。“五菜”只有合理搭配，适量、适时、适人地摄入，才可以达到治已病、防未病的效果。同时，现代多项药理毒理研究也证实了“五菜”所具有的药用价值与营养保健价值。[结论] 菜品养生之道博大精深，探讨分析“五菜”的膳食原则及其在慢性病防治中的应用，有助于为大众树立正确的五菜养生观，启发人们合理搭配“五菜”，依效适食，养生保健。 |
| 英文摘要: |
| [Objective] To explore and analyse the theory of “five dishes for filling”， in order to guide vegetable health more comprehensively. [Methods] Based on the relevant provisions of “five dishes”， find the principles of food health and diet therapy in Huangdi Neijing， and connect with the writings and research literature of later generations of physicians to explore and analyze the connotation of “five dishes for filling”， the attributes of Yin and Yang and the five elements， and the matching relationship with the five internal organs， four seasons and five flavors and the constitution， etc.， and combining with modern research， provide the theoretical basis for the prevention and treatment of diabetes， cardiovascular and cerebrovascular diseases， and other chronic diseases as well as rational application of “five dishes”， summarize the dietary principles and taboos of “five dishes”. [Results] “Five dishes” are homologous products of medicine and food. The theory of “five dishes for filling” elucidated by Huangdi Neijing is not only a review of the ancient diet structure， but also a guide to modern diet and nutrition therapy. Based on Huangdi Neijing， various physicians followed the Yin and Yang， five elements， four natures and five flavors of “Helianthus annuus(Kui)， Allium tuberosum(Jiu)， Agastache rugosa(Huo)， Allium macrostemon Bunge(Xie)， Allium fistulosum(Cong)”， and clarified that they had the dual effects of “nourishing” and “injuring” on the five internal organs of the human body. Only when the “five dishes” are reasonably matched and ingested in an appropriate amount， at the right time and appropriately， can they achieve the effect of treating and preventing diseases. Modern pharmacological and toxicological studies have also confirmed the medicinal value and nutritional and health care value of the “five dishes”. [Conclusion] The vegetable health is broad and profound. Through discussing the dietary principle of “five dishes” and its application in the prevention and treatment of chronic diseases， it helps to establish a correct concept of “five dishes for health” for the public， and inspires people to reasonably match “five dishes”， in order to eat according to the effect and maintain health. |
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