ABSTRACT
Generally, these tastes relate to the medicinal effect. Sour-tasting items exert an astringent effect; sweet-tasting ones, a soothing and tonic effect; bitter tasting ones, an antipyretic and moisture-drying effect; acrid-tasting ones, a dispersing and stimulating effect; salty ones, a purgative effect; and blandtasting ones, a diuretic effect. Based on the principles posed by the four ener gies and five tastes, one can easily understand the medicinal action of Chinese functional foods and herbs.
