Mackerel meat is used as medicine. It is sweet and mild in nature and has nourishing and strengthening properties. It is used to treat chronic gastrointestinal diseases, tuberculosis injuries, neurasthenia, etc.

The heart of mackerel contains cytochrome C, vitamin C, etc., the gastric mucosa contains hyaluronidase, vitamin B12, etc., the pancreas contains insulin, the testes contain protamine, and the eggs contain phospholipids, sterols, and sphingomyelin. etc. Liver contains vitamins A, D, etc. Fish oil is rich in EPA and AA, which are important components in preventing arteriosclerosis, cerebral thrombosis, myocardial infarction and other cardiovascular and cerebrovascular diseases.

Note: Mackerel must be eaten fresh. Once it is separated from the tide (death time exceeds 2 days), the fish will produce excessive histamine, which can cause food poisoning. Poisoning symptoms: Within 30 minutes to 3 hours after eating, The face and upper body are flushed, drunkenness occurs, palpitations, headaches or urticaria occur, but the body temperature is normal and there is no diarrhea or abdominal pain.

Basic source of medicinal materials: it is the meat of mackerel, an animal from the family Scombridae.

Nature and flavor: sweet; neutral

Meridians: spleen and lung meridians

Efficacy: nourishing and strengthening

Research: First recorded in "Chinese Medicinal Animals".

Indications: Weakness of the spleen and stomach; indigestion; consumption of the lungs; neurasthenia.

According to various opinions: "Chronicles of Chinese Medicinal Animals": Meat has the function of nourishing and strengthening. Mainly used to treat gastrointestinal diseases, tuberculosis, neurasthenia and other diseases.

Harvesting and storage: It can be caught all year round, remove the internal organs, wash and use fresh.

Adverse reactions and treatment:

Mackerel

Allergic food poisoning reaction, within 30 minutes to 3 hours after eating, flushing of the face and upper body, and drunkenness , palpitations, headache or urticaria, but the body temperature is normal and there is no diarrhea or abdominal pain. Rather than being caused by heterogeneity. Most of the substances that cause poisoning are thought to be caused by the histamine contained in red meat. When the fish body is spoiled or stale, a large number of bacteria will grow and multiply, especially Morgan Proteus, which can decarboxylate histidine in the fish body to form histamine. Some people also think that it is due to the synergistic effect of Sdurine and histamine contained in fish. Some people think that it is due to the autolysis of the fish itself, which produces a large amount of putrefactive amines due to deterioration and decomposes to form histamine.

Efficacy classification: tonic medicine

Usage and dosage: Oral administration: cooked food, 100-200g.

Source: "Chinese Materia Medica"

The above content is for reference only. Please follow the guidance of the doctor for all diagnosis and treatment.