%0 Journal Article
%T Study on Scientific Meanings of Properties and Flavors of Food for the Improvement of Disease Preventive Treatment<br>探索食物“性味”理论的科学内涵，更好地为治未病服务
%A Liang Rong
%A Wang Zhaoping
%A <br>梁嵘
%A 王召平
%J 世界科学技术-中医药现代化
%D 2011
%I 
%X Diet is a significant mean of treating disease before its onset. Science of the nature and flavor about food provides theoretical guidance. This article discussed that ancient Chinese medicine discovered the fact that human body has the sensation and perception ability to the stimulation of food. And the human body can make corresponding response. The four properties and five flavors hypothesis were used to state this phenomenon. Therefore, the academic area of it includes the research of physical sensations after diet and of the regular responding pattern of the body. For the purpose of disease preventive treatment, efforts should be made to explore TCM theories, scientific expressions and rational applications.
%K Treating disease before its onset
%K properties and flavor about the food
%K four properties and five flavors
%K sensory physiology
%K metabolic regulation<br>治未病
%K 食物性味
%K 四气五味
%K 感觉生理
%K 代谢调控
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=A9DB1C13C87CE289EA38239A9433C9DC&cid=B5F35A1FC27C1FF7&jid=44257A35316DB0727BA6BC707B9EDAAB&aid=656E32E02735604B3E43BD809CB8D7E4&yid=9377ED8094509821&vid=FC0714F8D2EB605D&iid=E158A972A605785F&sid=2868AE484E7BAD6B&eid=A586B761C9AA2FAA&journal_id=1674-3849&journal_name=世界科学技术-中医药现代化&referenced_num=0&reference_num=0