10 Super-Antioxidant Chinese Herbs
We just came across a study in 2008 by researchers from the Centre for Phytochemistry and Pharmacology, Southern Cross University and Shanxi Provincial People's Hospital entitled "Antioxidant activity of 45 Chinese herbs and the relationship with their TCM characteristics."
45 Chinese herbs that regulate blood circulation were analyzed for antioxidant activity. The study showed a significant correlation between an herb's antioxidant level and its flavor category (i.e. pungent, sweet, sour, bitter, or salty). Bitter and/or sour herbs had the highest antioxidant values while pungent and/or sweet herbs had the lowest. Flavors also correspond with the yin/yang relationship.
10 super-antioxidant herbs were identified in this study based on a range of 40-1990 umol Trolox Equivalen/g (or ORAC) with 1990 representing the highest antioxidant levels identified.
10 Super-Antioxidant Chinese Herbs (ranked from highest antioxidant content to lowest):
1. Ji Xue Teng (Spatholobus suberectus): 1990 (ORAC); Flavor: bitter, sweet; Nature: warm;
Function: make free the passage of blood in the vessels, promote blood circulation and disperse blood stasis.
In PlumDragon product/s: Ancestor's Advanced Iron Palm Dit Da Jow; Ancestor's Advanced Iron Palm Dit Da Jow Herb Pack; Iron Palm Dit Da Jow; Ji Xue Teng
2. Di Yu (Sanguisorba officinalis): 1940 (ORAC);
Flavor: bitter, sour; Nature: cold;Function: stop internal and external bleeding.
In PlumDragon product/s: Jade Goddess; Di Yu
3. He Cao Ya (Agrimonia pilosa): 1440 (ORAC);
Flavor: bitter, sour; Nature: neutral; Function: stop internal and external bleeding.
4. Liu Ji Nu (Artemesia anomala): 1400 (ORAC);
Flavor: bitter; Nature: warm; Function: make free the passage of blood in the vessels, promote blood circulation and disperse blood stasis.
In PlumDragon product/s: Hung Gar Kiu Sao Golden Bridge Dit Da Jow; Golden Lotus Iron Palm Dit Da Jow; Qi Li San (7 Tael Powder); PlumDragon Dit Da Wan; Iron Bone Training Powder; Liu Ji Nu
5. Dan Shen (Salvia miltiorrhiza); 1320 (ORAC);
Flavor: bitter; Nature: cold; Function: make free the passage of blood in the vessels, promote blood circulation and disperse blood stasis.
In PlumDragon product/s: Bruise Juice; Bruise Dit Da Jow Herb Pack; Chan Ning Tong Iron Palm Dit Da Jow; Iron Bone Training Powder; Dan Shen
6. Huai Hua (Sophora japonica); 1300 (ORAC);
Flavor: bitter; Nature: cool; Function: stop internal and external bleeding.
7. Ou Jie (Nelumbo nucifera); 1300 (ORAC);
Flavor: bitter; Nature: neutral; Function: stop internal and external bleeding.
In PlumDragon product/s: Ou Jie
8. Shan Zha (Crataegus pinnatfida); 1240 (ORAC);
Flavor: sour, sweet; Nature: warm; Function: make free the passage of blood in the vessels, promote blood circulation and disperse blood stasis.
9. Ze Lan (Lycopus lucidus); 1220 (ORAC);
Flavor: bitter, pungent; Nature: warm; Function: make free the passage of blood in the vessels, promote blood circulation and disperse blood stasis.
In PlumDragon product/s: Hung Gar Iron Palm Dit Da Jow; Ku Yu Cheong Iron Palm Dit Da Jow; Ze Lan
10. Ai Ye (Artemisia argyi); 1150 (ORAC);
Flavor: pungent, bitter; Nature: warm; Function: stop internal and external bleeding.
In PlumDragon product/s: Lau Gar Iron Palm Hand Wash; Ai Ye
As can be seen here, 9 of the 10 super-antioxidant herbs listed have a bitter flavor component. Bitter flavor (belonging to yin) has the actions of drying and eliminating dampness, lowering rebellious qi and purging heat. The study suggests that herbs that are bitter in flavor could be used clinically in cases where damp-heat syndrome is present.
