title: [Effects of Processing on Phellodendri Chinensis Cortex Based on Material and Energy Metabolism].
abstract: OBJECTIVE
  To compare the pharmacodynamic indicators of Phellodendri Chinensis Cortex with its processed products, in order to study the processing mechanism.
  
  
  METHODS
  The effects of raw Phellodendri Chinensis Cortex and its processed products on 17 kinds of indicators in rats were compared, such as the biological characteristics (weight and rectal temperature), material metabolism (lactic acid, acetone acid and triglyceride), energy metabolism (Na+ - K+ -ATPase, Ca2+ -Mg2+ -ATPase, LDH, SDH and liver glyco- gen), thyroid function axis (T3, T4, TSH and TRH), cyclic nucleotide ( cAMP, cGMP and cAMP/cGMP value).
  
  
  RESULTS
  Phellodendri Chinensis Cortex and its salt processing product changed the indicators including weight, rectal temperature, material metabolism, energy metabolism, thyroid function shaft and cyclic nucleotide in rats. The effect of salt processing product was better than that of the raw one, but wine processing product had little effects.
  
  
  CONCLUSIONS
  The "cold" influence of Philodendri Chinensis Cortex is enhanced after pro- cessing with salt,but induced after processing with wine.
authors.forename: Shan
authors.initials: S
authors.lastname: Xu
authors.forename: Fan
authors.initials: F
authors.lastname: Zhang
authors.forename: Peng-peng
authors.initials: PP
authors.lastname: Liu
authors.forename: Tian-zhu
authors.initials: TZ
authors.lastname: Jia
mesh_terms: D000818:Animals; D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D004734:Energy Metabolism; D032102:Phellodendron / Q000737:chemistry*; D010946:Plants, Medicinal / Q000737:chemistry*; D051381:Rats; D012965:Sodium Chloride; D014920:Wine
chemical_list: D004365:Drugs, Chinese Herbal; D012965:Sodium Chloride