Abstract
In China, rhubarb has been mainly processed with liquor or by steaming to increase its medicinal effects or decrease its side effects. The modern Chinese Pharmacopoeia describes frying rhubarb after spraying with liquor as shu-daiou and steaming rhubarb after spraying with liquor as jyuku-daiou; however pharmacologic significance of processing has not been elucidated. In this article, the author examines jyuku-daiou and shu-daiou in herbological and chemical studies.
As for jyuku-daiou, in herbological study, the rhubarb which used as a remedy against poison was not steamed after liquor processed one but simply steamed one. However in chemical study, the rhubarb which soaked in a sufficient amount of liquor before being steamed expects to be used as a remedy against poison. In addition, the rhubarb is considered to have a decreased purgative effect.
Then as for shu-daiou, frying rhubarb after processed with liquor has been used to improve blood stasis since the Jin and Yuan Dynasties in China. The rhubarb with the effect should be processed as follows; sprayed with liquor before being heated.
