Dang Gui (Radix Angelicae Sinensis)

Dang Gui

Dang Gui (Radix Angelicae Sinensis) is from the root of Angelica sinensis (Oliv.) Diels, family Umbelliferae. It is thought that the highest quality medicinal material is produced in Min County, Gansu Province. The roots are dug at the end of autumn. The fibrous roots are removed, dried with a mild fire and then cut into slices. It is used in either its crude form or stir-baked with wine.

Category: Tonifying – Tonify the Blood.

Common Name: Chinese Angelica Root.

Channels Entered: Heart, Liver and Spleen.

Properties and Functions: Dang Gui is sweet and pungent in flavour and warm in nature. Its main functions are:

  • Tonfiying the Blood and regulating menstruation.
  • Invigorate Blood circulation and disperse Cold.
  • Moistens the intestines and unblocks the bowels.
  • Relieves pain.

Indications: Dang Gui is clinically indicated for the following:

Dosage: 5 – 15g – It is most commonly used in its raw form, however, the prepared form, stir-baked with alcohol is better at promoting blood ciculation.

Cautions and Contra-Indications: It is contra-indicated in cases with excessive Dampness, fullness in the San-Jiao and also in cases with diarrhoea. It should be used with caution during pregnancy.