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Chinese medicine for treating hypertension

A technology of hypertension and traditional Chinese medicine, which is applied in the field of traditional Chinese medicine for the treatment of hypertension, can solve the problems of threatening the life of patients and rebound, and achieve the effect of rich sources, simple preparation method and remarkable curative effect

Inactive Publication Date: 2008-10-08
刘正礼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, Chinese and Western patent medicines for lowering blood pressure sold in the drug market include Sanjing Slepine Tablets, Jiangyaling Tablets, Compound Apocynum Tablets, Compound Reserpine Tablets, and Compound Danshen Tablets, etc. These are all made from Western medicine or traditional Chinese medicine. Tablets, these drugs have only a temporary relief effect in the treatment of hypertension and coronary heart disease, and the blood pressure will rebound quickly after stopping the drug, so that the hypertension develops into hypertensive heart disease, or cerebrovascular accident, or hemiplegia due to stroke, or heart failure, seriously threatening the patient's life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Remove impurities, wash, chop and fry 10g Gastrodia elata, 10g whole insect, 10g Niu Xi, 10g salvia miltiorrhiza, 10g Zhichuanwu, 10g Gyatsum, 8g rhubarb, 10g woody fragrance, and 10g Bupleurum bupleuri. Stir-fried is to put the whole worm in a casserole and stir-fry on low heat until crisp, the temperature is 80-100°C, and the time is 40-60 minutes; cut Gastrodia elata into slices and fry in a casserole from low heat to low heat until it is slightly yellow and crisp , the temperature is 80-110°C, and the time is 50-70 minutes; put Zhichuanwu into a casserole from low to low heat and fry until crisp, the temperature is 80-120°C, and the time is 60-80 minutes; put Bupleurum Put it in a casserole and stir-fry until it is crisp and the leaves do not turn black. The temperature is 80-110°C and the time is 40-60 minutes; The temperature is 80-150°C, and the time is 60-80 minutes; put the rhubarb and woody incense in a casserole and stir-fry until crispy, the temperature is 8...

Embodiment 2

[0023] 18g Gastrodia elata, 10g whole insect, 18g Niu Xi, 18g Salvia miltiorrhiza, 16g Aconitum aconiti, 18g Rhizoma chinensis, 12g rhubarb, 16g woody fragrance, and 12g Bupleurum chinensis were removed from impurities, washed, chopped and fried until cooked. Stir-fried is to put the whole worm in a casserole and stir-fry on low heat until crisp, the temperature is 80-100°C, and the time is 40-60 minutes; cut Gastrodia elata into slices and fry in a casserole from low heat to low heat until it is slightly yellow and crisp , the temperature is 80-110°C, and the time is 50-70 minutes; put Zhichuanwu into a casserole from low to low heat and fry until crisp, the temperature is 80-120°C, and the time is 60-80 minutes; put Bupleurum Put it in a casserole and stir-fry until it is crisp and the leaves do not turn black. The temperature is 80-110°C and the time is 40-60 minutes; The temperature is 80-150°C, and the time is 60-80 minutes; put the rhubarb and woody incense in a casserol...

Embodiment 3

[0025] 30g Gastrodia elata, 20g whole insect, 30g Niu Xi, 30g Salvia miltiorrhiza, 30g Aconitum aconitum, 30g Gyatsum chinensis, 20g rhubarb, 24g Muxiang, and 24g Bupleurum chinensis were removed from impurities, washed, chopped and fried until cooked. Stir-fried is to put the whole worm in a casserole and stir-fry on low heat until crisp, the temperature is 80-100°C, and the time is 40-60 minutes; cut Gastrodia elata into slices and fry in a casserole from low heat to low heat until it is slightly yellow and crisp , the temperature is 80-110°C, and the time is 50-70 minutes; put Zhichuanwu into a casserole from low to low heat and fry until crisp, the temperature is 80-120°C, and the time is 60-80 minutes; put Bupleurum Put it in a casserole and stir-fry until it is crisp and the leaves do not turn black. The temperature is 80-110°C, and the time is 40-60 minutes; , the temperature is 80-150°C, and the time is 60-80 minutes; put the rhubarb and woody incense in a casserole an...

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PUM

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Abstract

The Chinese medicine for treating hypertension is prepared with gastrodia tuber, scorpion, achyranthes root, red sage, prepared Sichuan aconite root and other four kinds of Chinese medicinal materials, and through depurating, washing, crushing, frying, grinding, sieving, mixing and packing. The Chinese medicine for treating hypertension has obvious curative effect, capacity of lowering and stabilizing blood pressure, less recurrence and other advantages.

Description

technical field [0001] The invention relates to a medicine for treating hypertension, specifically a traditional Chinese medicine for treating hypertension. Background technique [0002] In recent years, Chinese and Western patent medicines for lowering blood pressure sold in the drug market include Sanjing Slepine Tablets, Jiangyaling Tablets, Compound Apocynum Tablets, Compound Reserpine Tablets, and Compound Danshen Tablets, etc. These are all made from Western medicine or traditional Chinese medicine. Tablets, these drugs have only a temporary relief effect in the treatment of hypertension and coronary heart disease, and the blood pressure will rebound quickly after stopping the drug, so that the hypertension develops into hypertensive heart disease, or cerebrovascular accident, or hemiplegia due to stroke, Or heart failure, which seriously threatens the life of the patient. Contents of the invention [0003] The purpose of the present invention is to provide people w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/8988A61K36/74A61K36/714A61K36/708A61K36/53A61K36/285A61K36/233A61K36/21A61K35/64A61P9/12A61K35/646
Inventor 刘正礼
Owner 刘正礼