One of China's
most famous herbalist, Li Chih Shen, said that "Tienchi
is more valuable then gold." It has long been recognized
as one of China's best tonic herbs for building the
blood, improving the circulation and preventing anxiety.
Much research has
been done on Tienchi, similar to Panax ginseng. The
root comes in the raw form (sliced) or cooked (steam-processed)
each with different attributes.
Research findings
indicate that raw Tienchi positively affects the heart
and tributaries. Research in China shows that Tienchi
increases blood flow in the coronary artery, ( the artery
that supplies the heart with blood) and increases the
consumption of oxygen in the middle muscular layer of
the heart. This results in the lowering of blood pressure
and improving regularity of the heart beat. This has
led to the findings that Tienchi can prevent insufficiency
caused by stagnation of blood in the heart. Research
further indicates that Tienchi can relieve chest pain
and/or the feeling of oppression in the chest due to
angina pectoris induced by coronary insufficiency. Tienchi
has also been found to stop internal and external bleeding,
while being able to disperse blood clots. Tienchi has
been distributed to members of the armed services of
several Asian countries to be used in case of injury.
Tienchi has further
been demonstrated to significantly reduce the cholesterol
levels in the blood and coating the arteries. Research
has also confirmed the ancient precaution that Tienchi
should not be used during pregnancy. Tienchi has
the capacity to cause expulsion of blood clots lodged
anywhere in the system.
Steamed Tienchi
is rich in iron, calcium, proteins, saponins, flavinoids
and more. However, steamed or otherwise cooked, Tienchi's
effects are somewhat different then those of the raw
variety. It becomes a very efficient blood tonic, strengthening
the body and promoting growth. Like the raw variety,
steamed Tienchi reduces blood cholesterol levels.
Tienchi is more scarce then the other tonic herbs. It comes
either as a whole, sliced, or powdered form. For cooking
as part of a herbal recipe, the sliced variety is preferred
as the whole root is very hard to slice. The taste of Tienchi
is not as pleasant as most other tonic herbs, it's somewhat
bitter flavor can take some getting used to. For this reason
capsules are preferred by some. Also, we have "Essence
of Tienchi Flower Infusion" on our Chinese
Herbal Infusion page.
|
