Bran-fried Atractylodes rhizome
Ingredient Profile
| Chinese Name | 麸炒白术 |
|---|---|
| Pinyin | Fu Chao Bai Zhu |
| Latin Name | Atractylodis Macrocephalae Rhizoma Praeparata |
Modern Research Perspective
Bran frying can change Atractylodes constituents, including volatile sesquiterpenes. Experimental studies have examined gastrointestinal, immune, inflammatory, and metabolic mechanisms, but findings are processing- and dose-dependent.
Human evidence for bran-fried Atractylodes as a standardized single material is limited. Processing specifications, dose, allergy, interactions, and long-term safety need better clinical documentation.
Traditional Function
Bran-fried Atractylodes Rhizome is traditionally used to strengthen the Spleen, dry dampness, support digestion, and stabilize the exterior. Bran frying is part of the medicinal identity and is selected according to Spleen deficiency and dampness patterns.