Pharmaceutical name英文药名：
Rhizoma zingiberis officinalis
Distribution分布：
most part of China 中國大多地區。
Properties (characteristics)性味：
acrid, warm .
辛，溫。
Channels (meridians) entered歸經：
lung, spleen, stomach
肺，脾，胃。
Actions & Indications主 治：
Sheng jiang means fresh ginger: Evaporates the exterior and rids of coldness, warms the middle burner (jiao) and alleviates stuffy nose, pain of intestine hernia, vomiting, stops coughing with chronic lung disorders with phlegm, reduces the toxicity of other herbs (like fu zi, ban xia). For sweaty feet, frost bite, sore mouth and tongue, body odor from armpits, itchiness, for preventing sea sickness.
Gan jiang means dry ginger. Gan jiang is mainly used in warming the middle, purge coldness, correct yangxu condition which is to improve circulation, rid of cold and pain of chest and of abdomen, lower back pain and chronic diarrhea.
Pao jiang (hei jiang) means baked ginger. It is for warming the digestive system, getting rid of heat due to deficiency, for cold pain of chest and abdomen, flatulence, diarrhea. dysentry, stop bleeding, rid of clot blood, vomiting blood, diarrhea with blood, excessive bleeding during premenopausal stage.
Sheng jiang pi means fresh ginger peels: It is acrid, cool, being used in edema, difficulty in urination; taken as decoction.
生薑 主治 ：驅寒溫中﹐通鼻﹐治小腸氙氣﹐嘔吐﹐肺 虛痰多久咳﹐減輕其他藥物毒素(如 附子﹐半夏)﹐腳汗多﹐凍瘡﹐口舌生瘡 ﹐狐臭﹐皮膚發癢﹐防暈船。
乾 薑主治 ：
溫 中 ， 散 寒 ， 回 陽 ，宣 通 脈 。 心 腹 冷 痛 ， 腰 痛 ， 瀉 下 ，
反 胃 乾 嘔 ， 淤 血 ， 肕 血 。
炮 薑 (黑薑)主 治 ： 溫 脾 胃 ， 退 虛 熱 。 心 腹 冷 痛 ， 脹 滿 ，下 痢 ， 霍 亂 ，止血、去 瘀血﹐肕 血 ， 吐 血 ， 血 痢 ， 崩 漏 。
生薑皮主治：為 生薑根莖切下的外表皮。性味辛，涼。功能和脾行水消腫，主要用於水腫，小便不利。煎服。
Medical functions藥理：
1. Protects live cells from damage from CCl4 ,
2. Anti-bacteria (especially Salmonella)
3. Lowers blood lipids
4. Cholagogue (promotes bile secretion)
5. Reduces pain
6. Calming
7. Anti inflammation
8. Anti coagulation of platelets
9. Anti allergy
10.Anti tumors
11.Anti hair growth: external use
12.Prevents sea sickness
13.Effect on E. Coli (see Modern Research item)
The ingredient, gingerol, possesses the effect of :
anti peptic ulcer, promoting flowing of bile, protecting liver, cardiac stimulation, inhibiting platelet coagulation, preventing dizziness, anti-tumor, inhibiting CNS, improving auto-immune function, antibiotic (especially Salmonella), killing parasites, anti-inflammation, and anti-oxident, anti bacteria and anti-trichomoniasis
生姜藥理：
保護 細胞避免被四氯化炭所傷，抗菌，尤其是沙門尼拉菌，降低血脂，促進膽汁分泌。止痛，鎮靜，消炎，防止血小板凝聚，防敏感，抗腫瘤，外用可防止毛髮 生長，防止暈浪，對大腸桿菌之作用 （見現代研究條）。
注：姜 辣素（gingerol)能抑制腸內的異常發酵和促積氣排出 。 具有健胃抗胃潰瘍、利膽、保肝、強心、抑制血小板聚集、防暈、抗腫瘤、中樞抑制、增強免疫力、抗菌、殺虫、消炎之作用，還具有很強 的抗氧化能 力，抗陰道毛滴蟲症。
Chemical ingredients化學成份：
2-heptanol/第二庚醇
1,3,3-trimethyltricyclo[2,2,1,0] heptane/1,3,3-三甲基三环[2.2.1.02,6]-庚烷
tricycline/三環烯
α-pinene/α-蒎烯
β-fenchene/β-葑烯
β-pinene/β-蒎烯
5-hepten-2-one-6-mehtyl/6-甲-5-庚烯-2-酮
myrcene/月桂烯
octanal/正辛醛
α-thujene/α-侧柏烯
zingiberol/姜醇
zingiberene/姜烯
α-curcumene/α-姜黃烯
linalool/芳樟醇
cineole/桉油素
phellandrene/水芹烯
camphene/樟腦萜(莰芬)
citral/柠檬醛
linalol/伽羅木醇
methylheptenone/甲基庚烯酮
nonyl aldehyde/壬醛
gingerol/姜辣醇
gingediol/姜辣二醇
methylgingediol/甲基姜辣二醇
gingediacetate/姜辣二醇双乙酸酯
methylgingediacetate/甲基姜辣二醇双乙酸酯
L-2-Amino-3-ureidopropionic acid (albizziin)/L-脲基丙氨酸
zingerone/姜酮
shogaol/姜烯酚
3,7,11-Trimethyl-2,6,10-dodecatrien-1-ol (farnesol)/3,7,11-三甲基-2,6,10-十二烷三烯-1-醇
hexahydrocurcumin/六氢姜黄素
bisabolene/紅沒藥烯
curcumene/姜黄烯
d-borneol/d-龍腦
borneol/龍腦
isoborneol/異龍腦
terpinen-4-ol/松油烯-4-醇
neal/燈花醛
geranial/牻牛兒醛 (香茅醛)
borneyl acetate/乙酸龍腦酯
citronellyl acetate/相貌醇乙酸酯
α-cubebene/α-荜澄茄油烯
geranyl acetate/牻牛兒醇乙酸
α-copaene/α-蒎烯
β-clemene/β-榄香烯
β-caryophyliene/β-石竹烯
γ-clemene/γ-榄香烯
α-bergamotene/α-佛手柑油烯
trans-β-farnesene/反式β-金合欢烯
1-(4-hydroxy-3-methoxyphenyl)-3, 5-octanediol/1-(4-羥基-3-甲氧基苯基)-3-(4-甲基苯基)3,5-辛二醇
5-diacetoxyoctane/5-二乙酸氧基辛烷
Dosage用量：
Fresh ginger: 3 ~ 8 grams per day in decoction.
Dry ginger:1 ~ 3 grams per day, in powder form.
Fresh ginger skin: 3 ~ 10 grams per day in decoction.
生薑： 每日3～8 克。入湯剤。
乾薑：每日 3 克。作粉剤。
生薑皮：每日：3～10g。入 湯剤。
Samples of formulae處方舉例：
sheng jiang: gui zhi tang, ma huang tang,
hei jiang (pao jiang): sheng hua tang, huang qi gui zhi wu wu tang
gan jiang: li zhong tang
生姜：桂 枝湯, 麻黃湯, 黃耆桂枝五物湯
炮姜： 生化湯
乾薑：理 中湯
Modern Research現代研究：
Gingerol Decreases after Processing and Storage of Ginger[1]
Effect on E. coli: an active ingredient of ginger can significantly blocked the binding of enterotoxin to cell-surface receptor G M1, resulting in the inhibition of fluid accumulation in the closed ileal loops of mice.[2]
生薑加工後或存儲過久其薑酮醇量會減低。【1】
生薑的化學 成份之一，薑酮，能防止大腸桿菌分泌的腸毒素粘附於细胞的感受器所 以防止腹瀉。【2】
Cautions禁忌：
do not use in case of yinxu (yin deficient) or in stomach heat with vomiting.
陰虛內 熱及實熱証或胃熱嘔吐者禁服。
[1] http://www3.interscience.wiley.com/journal/119264711/abstract
[2] J Agric Food Chem. 2007 Oct 17;55(21):8390-7. Epub 2007 Sep 20.
Chemical Ingredient bibliography
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