The TCM herb "ju hong" which in english is "tangerine peel (red part)", is categorized within the "herbs that regulate the qi" functional grouping. It is thought to enter the lung, spleen and stomach channels and exhibits acrid, aromatic, bitter (ku) and warm (wen) taste/temperature properties.
Dosages and preparations will vary according to each individual and the overall approach of a formula, but generally this herb has the following dosage and/or preparation guidelines:
Of many possible clinical applications, it may be considered to influence the following issues/symptoms:
A single herb is not often thought of as an empirical way to influence a TCM diagnostic pattern. Ju Hong, however, is a strong candidate to be considered when needing to influence spleen qi deficiency and/or stomach dampness.
Ju Hong may potentially be used, in coordination with a well tailored formula (in most cases), to influence the following conditions: digestive issues
While it may not always be included depending on the manufacturer or herbalist making the formula, ju hong is generally included in the following 1 formula:
The primary base formula to resolve phlegm damp, particularly in the lungs and GI system - cough (with white mucus), plugged ears, sinus blockage - along with GI symptoms of nausea, vomiting. Upper …
As noted above, ju hong is within the herbs that regulate the qi functional group. All the herbs in this category are listed below.
(truncated intro "... used with qi disorders involving deficiency and stagnation. these herbs are primarily used for stagnation involving the spleen and stomach, constrained liver qi, and stagnant lung qi. )".
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