Chen Ziming, a famous physician of the South Song Dynasty

Yongxuan Liang, Hongmei Kaneko

The application of medicine and food homology in the management of chronic heart failure

Chronic heart failure (CHF) is a pathological state in which the cardiac ejection fraction is insufficient to meet an individual's metabolic needs owing to changes in the cardiac structure or function. Various etiologies such as myocardial infarction and inflammation are implicated, and the main symptoms are dyspnea, lower limb edema, fatigue, and discomfort during rest or exercise. CHF is the primary outcome of cardiovascular disease, and the increasing morbidity and mortality rates highlight the significant risks of this condition. According to traditional Chinese medicine, the pathogenesis of CHF is deficiency of heart qi and heart yang, which predominantly affects the heart, but may also impede the function of other zang-organs such as the spleen and kidney, and aggravate the symptoms of heart failure. With technological advancements and enhanced awareness of health conditions and disease prevention, China has promoted traditional medicine practices such as medicine and food homology (MFH), which has received increasing attention in recent years. This concept stipulates that certain medicines and foods have the same origin; ergo, these foods have medicinal properties, with many being used in the prevention and treatment of CHF. However, the efficacy and safety of MHF substances have yet to be determined, and there is no consensus regarding the development of disease prevention and treatment strategies. This article therefore reviews the current evidence for MFH in the prevention and treatment of CHF by summarizing the therapeutic potential of this practice and discussing treatment strategies and aims to improve the understanding of Chinese medicine and food homologous substances in the treatment of this condition, as well as highlight the current literature and avenues for future research.

Huoli Yin, Herong Cui, Zixuan Zhang, Yi Li, Longyu Tang, Yiting Wang, Qing Xia, Dongling Liao, Haimin Lei

Health benefits of honey: A critical review on the homology of medicine and food in traditional and modern contexts

Honey, a natural substance, has long been valued for its dual role in both food and medicine in diverse cultural traditions, particularly in traditional Chinese medicine (TCM). It is rich in sugars, amino acids, enzymes, polyphenols, and flavonoids that contribute to its antimicrobial, antioxidant, and immunomodulatory properties. Additionally, honey is effective in managing some conditions, such as antibiotic-resistant infections, inflammation, and oxidative stress-related diseases. This review explores the extensive health benefits of honey, emphasizing the homology between food and medicine, as proposed by TCM philosophy. Further, this review explores the traditional applications of honey in respiratory health, wound healing, and gastrointestinal support, along with modern scientific validation of these uses. Moreover, the role of honey as a dietary supplement, functional food, and preservative in culinary practices is examined. Overall, this review highlights the synergy between ancient wisdom and contemporary science, advocating for the continued exploration of the role of honey in health, nutrition, and medicine.

Mohamed G. Sharaf El-Din, Abdelaziz F.S. Farrag, Liming Wu, Yuan Huang, Kai Wang