RESUMEN
Simmering method is one of the traditional processing methods of Chinese materia medica， which has been documented in the herbal literature and medical books of the past dynasties and has a great variety， but at present， there are not many specific varieties of Chinese materia medica involved， and there are few related researches. By reviewing the ancient and modern related information， the authors have organized and analyzed the historical evolution， processing purpose， modern representative Chinese materia medica（processing technology， quality evaluation， pharmacological research） of simmering method. After sorting out， it was found that the simmering method was widely used in ancient times， which was first seen in Huashi Zhongzangjing of the Eastern Han dynasty， and was enriched and developed through the Tang， Song， Jin， Yuan， Ming and Qing dynasties， and entered its heyday in Ming and Qing dynasties along with the economic prosperity and development of the Ming dynasty， involving as many as 159 varieties of Chinese materia medica， and gradually perfecting the processing theory of the simmering method. However， the number of varieties that still use the simmering method in modern times significantly decreased. The main purposes of using simmering method in modern Chinese materia medica are to reduce adverse reactions， moderate medicinal properties， enhance therapeutic effects， remove non-medicinal parts， and facilitate further processing， etc. This paper combed the key information of simmering methods for Chinese materia medica from ancient to modern times， which can provide a literature basis for the clinical application and modern research of simmered products of Chinese materia medica.
RESUMEN
Objective: To investigate the effect of Rhei Radix et Rhizoma on gastrointestinal function of normal rats and explore its therapeutic mechanism,and compare the difference of this herb before and after simmering. Method: Healthy SD rats were randomly divided into 7 groups,including the blank group,the high,medium and low dose groups of raw Rhei Radix et Rhizoma(1.5,3.0,6.0 g·kg-1·d-1) and the high,medium and low dose groups of simmered Rhei Radix et Rhizoma(1.5,3.0,6.0 g·kg-1·d-1),eight rats in each group were continuous intragastric administration for 10 days,the effect of Rhei Radix et Rhizoma on gastrointestinal function of rats were evaluated by body weight,food intake,gastric remnant rate,small intestine propelling rate,stomach weight coefficient and gastrointestinal tissue morphology;enzyme-linked immunosorbent assay(ELISA) was used to detect contents of motilin(MTL) in rat plasma and gastrin(GAS),tumor necrosis factor-α(TNF-α),interleukin-10(IL-10) in rat serum,the mechanism of effect of Rhei Radix et Rhizoma on gastrointestinal function was explored and the effect of Rhei Radix et Rhizoma on gastrointestinal function of normal rats before and after simmering was compared. Result: In each administration group,weight growth of rats was slowed down,gastric emptying and intestinal propulsion were inhibited,inflammatory reaction was triggered,and gastric mucosal injury was increased.Compared with the blank group, except for the low-dose and medium-dose groups of simmered Rhei Radix et Rhizoma,stomach weight coefficient,gastric remnant rate and content of TNF-α of rats were significantly increased(PPPPα of rats were all decreased to different degrees. Conclusion: Gastrointestinal dysfunction caused by Rhei Radix et Rhizoma is related to inhibiting the expression of gastrointestinal hormones and promoting the expression of inflammatory cytokines, in addition,the effect of "stomach injured by bitterness and cold property" of Rhei Radix et Rhizoma is weakened after simmering,which provides scientific basis for clinical rational use of Rhei Radix et Rhizoma.