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Statistical Analysis of the Medicinal Parts of Foods and Medicinals: A Comprehensive Examination of the Properties of 112 Traditional Chinese Medicinal Herbs

Release Date:

2025-04-22 16:52

With the advancement of globalization, living standards have steadily improved, societal rhythms have accelerated, and environmental pollution has grown increasingly severe—issues that are mounting day by day. Consequently, the number of people experiencing sub-health conditions and chronic diseases continues to rise. Surveys reveal that the incidence of hypertension, hyperlipidemia, diabetes, and other such conditions in China is on the rise year after year, with an accompanying trend toward younger onset. In recent years, driven by the “Healthy China” initiative, there has been a strong emphasis on the preventive health philosophy of “treating disease before it manifests.” Coupled with a gradual increase in public awareness of wellness and health, resources classified as both medicine and food have garnered significant attention and recognition. Owing to their safety, convenience, and widespread availability, while simultaneously offering therapeutic and health‑promoting benefits, these dual‑purpose resources and their derivative products are becoming increasingly competitive in the market. Health‑functional foods such as Jiangzhong’s Hougu Biscuits have thus won widespread favor among consumers.

▲Image source: Internet

Food and medicine share a common origin; food itself is medicine, possessing both nutritional and therapeutic value. The Yellow Emperor’s Classic of Internal Medicine was the first to propose the principles of “food and medicine sharing a common origin” and “prevention before illness,” advocating the use of dietary therapy, tonification through food, or medicinal cuisine to regulate the body and enhance immune function, thereby preventing disease—emphasizing proactive prevention and addressing potential health risks before they arise. In 2012, the National Health and Family Planning Commission published a list of 86 traditional Chinese medicinal materials classified as “both food and medicine.” An additional 15 were added in 2014, followed by 9 more in 2018. To date, the Commission has officially recognized a total of 110 such medicinal‑food substances. Recent research has demonstrated that these dual‑purpose ingredients exhibit significant pharmacological benefits, including blood pressure reduction, blood glucose control, and antioxidant activity.

This paper reviews the historical development of the “medicine–food homology” concept in China and conducts statistical analysis and pattern identification regarding the types, therapeutic effects, medicinal parts, properties and flavors, meridian tropism, and toxicity of Chinese medicinal materials that embody this principle. By systematically elucidating the patterns governing the pharmacological properties of such materials, the study aims to provide a reference for the research and development of medicine–food homology resources and to promote traditional Chinese medicine culture.

Historical Origins of the Concept of “Medicine and Food Share a Common Source”

Yu Shenchu once argued in his book A Brief History of Chinese Medicine: “The earliest origins of medicine and pharmacology were nurtured within the dietary practices of primitive humans; this, one might say, represents the general pattern underlying the emergence and development of human medicine.” Throughout China’s traditional medicinal culture, the principle of “medicine and food share a common origin” has long been both theorized and put into practice. The Yellow Emperor’s Inner Canon was the first to articulate the concept of dual utility—both as medicine and as food—and subsequent classical texts across the dynasties have consistently documented related ideas. The notion of “medicine and food sharing a common origin,” also known as the dual use of medicine and food, posits that there is no rigid boundary between the two: like medicines, foods can prevent and treat various ailments, and people frequently harness their therapeutic properties for health maintenance, disease prevention, and treatment.

▲Image source: Original paper

Study on the Principles of Medicinal Properties of Food-as-Medicine Traditional Chinese Medicines

At present, the National Health Commission has published the latest catalog of “medicinal‑food homology” herbs, which includes 110 traditional Chinese medicines that can be used both as medicine and food. Among these, ginger (fresh ginger and dried ginger) and almonds (bitter almonds and sweet almonds) are separately listed, as their properties, flavors, meridian tropism, and therapeutic indications differ slightly. Accordingly, this study conducts statistical analysis on 112 medicinal herbs, drawing on the 2020 edition of the Chinese Pharmacopoeia and the eleventh edition of the textbook “Chinese Materia Medica,” to examine their categories, functions, medicinal parts, properties and flavors, meridian tropisms, and potential toxicity.

Statistical analysis of the categories reveals that Chinese medicinal materials with both food and medicinal properties comprise both plant‑derived and animal‑derived ingredients, with plant‑derived materials predominating. Among them, 106 species—including cloves—account for approximately 94.64%, while animal‑derived materials, such as the Chinese rat snake, oyster, donkey-hide glue, chicken gizzard lining, honey, and the Qishen snake, make up only about 5.36%.

Based on the distinct therapeutic effects of Chinese medicinal herbs that share both food and medicinal properties, a systematic classification and statistical analysis reveal that tonifying herbs constitute the largest group, with 24 varieties accounting for 21.43%; followed by heat-clearing herbs, exterior-releasing herbs, warming‑interior herbs, phlegm‑transforming, cough‑relieving, and asthma‑alleviating herbs, and qi‑regulating herbs, comprising 12, 11, 10, 9, and 8 varieties, respectively; other categories represent a relatively small proportion.

▲▲Image source: Original paper

Statistical analysis of the medicinal parts of Chinese herbs classified as “food‑medicine homology” reveals the following distribution: fruit‑type herbs predominate, with 28 varieties—including star anise—accounting for 25.00%; root or rhizome‑type herbs comprise 20 varieties, such as Chinese yam, representing 19.86%; seed‑type herbs include 19 varieties, like sword bean, making up 16.96%; flower‑type herbs consist of 10 varieties, including cloves, at 8.93%; whole‑plant or aerial‑part herbs number 9, such as small thistle, accounting for 8.04%; leaf‑ or stem‑branch‑type herbs total 8 varieties, like mulberry leaves, at 7.14%; tuber or bulb‑type herbs encompass 4 varieties, including Gastrodia, contributing 3.57%; fruit‑ or seed‑type herbs comprise 3 varieties—jujube seeds, fructus Alpiniae Oxyphyllae, and sour jujube seeds (or fruits)—at 2.68%, with jujube seeds and fructus Alpiniae Oxyphyllae used medicinally while the seeds and fruits of sour jujube are both edible and medicinal; animal‑derived herbs include two species—Chinese rat snake and bamboo viper—at 1.79%; and other categories—such as bark, fruiting bodies, and sclerotia—comprise 9 varieties, including cinnamon, Ganoderma lucidum, and Poria cocos, accounting for 8.04%.

Statistical analysis of the properties of Chinese medicinal herbs that are also used as food reveals that “warm” and “neutral” natures predominate: 33 herbs with a “warm” nature, accounting for 29.46%; and 33 herbs with a “neutral” nature, also accounting for 29.46%. Herbs with a “cold” nature number 14, representing 12.50%; those with a “cool” nature total 11, comprising 9.82%; herbs with a “slightly warm” nature include 9 varieties, making up 8.04%; those with a “slightly cool” nature comprise 7 varieties, or 6.25%; herbs with a “hot” nature consist of 4 items, accounting for 3.57%; and one herb with a “very hot” nature—cinnamon—accounts for 0.89%.

Statistical analysis of the flavor profiles of Chinese medicinal herbs that are also food reveals the following: herbs with a “sweet” flavor predominate, including 65 varieties such as sword bean; herbs with a “pungent” flavor number 39, including clove; herbs with a “bitter” flavor total 22, including bitter almond; herbs with a “sour” flavor comprise 14, including purslane; herbs with a “astringent” flavor include 7, such as ginkgo; herbs with a “salty” flavor amount to 6, including kelp; herbs with a “slightly bitter” flavor consist of 5, such as orange blossom; herbs with a “mild” flavor encompass 4, including white hyacinth bean flower; there is 1 herb with a “slightly sour” flavor—Buzha leaf—and 1 herb with a “slightly pungent” flavor—Du Zhong leaf.

Statistical analysis of the meridian tropism of Chinese medicinal herbs with food‑medicine homology reveals that the majority are attributed to the Lung, Stomach, and Spleen meridians. Specifically, 53 herbs are associated with the Lung meridian, including Houttuynia cordata; 51 herbs with the Stomach meridian, including Fructus Diospyri Kaki; and 50 herbs with the Spleen meridian, including Clove. Additionally, 41 herbs are linked to the Liver meridian, such as Clove; 30 to the Kidney meridian, including Chinese yam; 24 to the Heart meridian, including Longan aril; 21 to the Large Intestine meridian, including Purslane; 4 to the Gallbladder meridian, including Chicory; 4 to the Small Intestine meridian, including Adzuki beans; 3 to the Bladder meridian, including Raspberry, Chicken Gizzard Membrane, and Fresh or Dried White Grass Root; and 1 to the Triple Burner meridian, namely Gardenia.

In addition, a statistical analysis was conducted to assess the toxicity of Chinese medicinal herbs classified as both food and medicine. Among them, 109 herbs—including cloves—were found to be non‑toxic, accounting for 92.86%; three herbs were identified as toxic: ginkgo (toxic), bitter apricot kernel (slightly toxic), and Qishe snake (toxic), collectively representing 7.14%.

Summary

“When consumed on an empty stomach, it serves as food; when taken by patients, it functions as medicine.” The principle of “food and medicine sharing a common origin” boasts a long history in China. In recent years, as the health‑care industry has continued to gain momentum, products based on this principle have attracted considerable attention. Resources embodying this concept hold significant application value across pharmaceuticals, foods, and health supplements, with substantial potential for further development and utilization.

Statistical analysis of the various characteristics and patterns of Chinese medicinal herbs that are both food and medicine reveals the following: these herbs are predominantly plant‑derived, with animal‑derived ones being relatively rare. In terms of therapeutic functions, tonifying herbs constitute the largest category, followed by herbs that clear heat, release the exterior, warm the interior, resolve phlegm and relieve cough with asthma‑relieving effects, and regulate qi; other categories are comparatively less common. Regarding the parts used, fruit‑type herbs predominate, with roots or rhizomes and seeds also abundant; flowers, whole plants or aerial parts, and leaves or stems are less frequent; while tuberous or bulbous, fruit‑ or seed‑based, and animal‑derived preparations are even rarer. As for nature, “warm” and “neutral” herbs are most prevalent, with “cold,” “cool,” “slightly warm,” and “slightly cool” herbs accounting for a smaller proportion, whereas “hot” and “very hot” herbs are quite scarce. In terms of flavor, “sweet” herbs are dominant, with “pungent,” “bitter,” and “sour” herbs following; “astringent,” “salty,” “slightly bitter,” “mild,” “slightly sour,” and “slightly pungent” flavors are comparatively less common. With respect to meridian tropism, herbs primarily affect the Lung, Stomach, and Spleen meridians, with those targeting the Liver, Kidney, Heart, and Large Intestine meridians ranking next, while herbs influencing the Gallbladder, Small Intestine, Bladder, and Triple Burner meridians are relatively few. Furthermore, among these herbs, only three are classified as toxic.

This paper conducts a preliminary exploration of the historical origins of the “medicine–food homology” concept and, through multidimensional analysis, summarizes the patterns and characteristics of the medicinal properties of herbs classified as both medicine and food. Such an approach facilitates a comprehensive understanding and systematic grasp of these medicinal‑food‑homologous herbs, aiming to provide valuable guidance for the research, development, and utilization of such resources, while also promoting traditional Chinese medicine culture.

* Reference content: “Research on the Historical Origins and Pharmacological Principles of the Doctrine of Food and Medicine as One” by Yang Minghan, Liang Zhengting, Ge Liang, and Lan Wei

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Article reprinted from: FFL Future Food Lab Official Account

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