Herb Whole plant / Aerial parts (全草 quán cǎo)

Ma Chi Xian

Purslane · 马齿苋

Portulaca oleracea L. · Herba Portulacae

Also known as: Portulaca Herb

Ma Chi Xian (Purslane) plant

Images shown are for educational purposes only

Purslane is a common edible plant that doubles as a powerful medicinal herb in Chinese medicine, often called a "natural antibiotic." It is best known for treating dysentery and other intestinal infections, as well as skin sores, eczema, and abnormal bleeding. Cold in nature and safe even in large doses, it is one of the most accessible herbs for clearing heat and toxins from the body.

Category Heat-clearing herbs Herbs that clear Heat and resolve Toxicity (清热解毒药)
Therapeutic focus Digestive Health Skin Health Immune Support Women's Health

TCM Properties

Temperature

Cold

Taste

Sour (酸 suān)

Channels entered

Liver, Large Intestine

Parts used

Whole plant / Aerial parts (全草 quán cǎo)

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Educational content • Consult qualified TCM practitioners for diagnosis and treatment

What This Herb Does

Every herb has a specific set of actions — here's what Ma Chi Xian does in the body, explained in both everyday and TCM terms

Therapeutic focus

In practical terms, Ma Chi Xian is primarily used to support these areas of health:

Digestive Health Skin Health Immune Support Women's Health

TCM Actions

In TCM terminology, these are the specific therapeutic actions that Ma Chi Xian performs to restore balance in the body:

Clears Heat and Resolves Toxicity Cools the Blood and Stops Bleeding Stops Dysentery Clears Damp-Heat

How these actions work

Clears Heat and resolves toxins: Ma Chi Xian is cold in nature and has a strong ability to clear Heat and eliminate toxic pathogens from the body. This makes it especially useful for conditions involving infections and inflammation, such as skin abscesses, boils, carbuncles, and infected sores. It can be taken internally as a decoction or applied topically as a fresh poultice. Its antibacterial properties have earned it the nickname "natural antibiotic" in Chinese medical practice.

Cools the Blood and stops bleeding: Because it is sour in taste and cold in nature, and enters the Liver channel (which governs Blood), Ma Chi Xian can cool Blood that is overheated and stop abnormal bleeding. This applies to conditions like blood in the stool, hemorrhoidal bleeding, and uterine bleeding (崩漏 bēng lòu). The sour taste provides an astringent quality that helps to contain and stop the flow of Blood.

Stops dysentery: This is the herb's most celebrated action. Ma Chi Xian enters the Large Intestine channel and powerfully clears Heat and toxins from the gut, making it the go-to herb for bacterial dysentery with symptoms like bloody or mucus-laden stools, abdominal pain, and tenesmus (a painful straining urge to pass stool). It can be used alone or combined with other Heat-clearing herbs for this purpose.

Clears Damp-Heat: Ma Chi Xian also addresses Damp-Heat conditions beyond the intestines, including painful or bloody urination (hot lin syndrome), vaginal discharge, and eczema or other weeping skin conditions. Its cold, slippery nature helps drain Damp-Heat downward and out of the body.

Patterns Addressed

In TCM, symptoms cluster into recognizable patterns of disharmony. Ma Chi Xian is used to help correct these specific patterns.

Why Ma Chi Xian addresses this pattern

Ma Chi Xian is cold in nature and sour in taste, entering the Large Intestine channel directly. Its cold nature clears the Heat component of this pattern, while its slippery quality helps expel Damp-Heat from the intestines. The sour taste provides an astringent action that helps control the dysenteric discharge. This makes it the primary single herb for treating Hot dysentery (热毒血痢), where Heat and toxins in the Large Intestine cause bloody, mucus-laden stools with tenesmus and abdominal pain.

A practitioner would look for one or more of these signs

Dysentery

Bloody or mucus-laden stools from Damp-Heat in the intestines

Abdominal Pain

Cramping abdominal pain with urgent straining (tenesmus)

Diarrhea

Frequent loose stools with burning sensation

Fever

Fever accompanying intestinal infection

Commonly Used For

These are conditions where Ma Chi Xian is frequently used — but only when they arise from the specific patterns it addresses, not in all cases

Arises from: Large Intestine Dryness

TCM Interpretation

In TCM, dysentery is understood as the result of Damp-Heat or Toxic Heat invading the Large Intestine. External pathogens (often from contaminated food or drink in hot weather) lodge in the intestines, where Heat and Dampness obstruct the Qi mechanism and damage the blood vessels and intestinal lining. This produces the characteristic bloody, mucus-laden stools with abdominal pain and tenesmus. The pattern is one of excess: the body's interior is overloaded with Heat and Dampness that need to be cleared and drained.

Why Ma Chi Xian Helps

Ma Chi Xian is considered a primary herb for dysentery precisely because its properties align with this pathomechanism. Its cold nature directly clears the Heat in the Large Intestine. Its sour taste provides an astringent quality that helps stop the discharge of blood and mucus without trapping the pathogen inside. Its ability to resolve toxins targets the infectious agent driving the condition. Clinically, it can be used as a single herb (decocted or as fresh juice) for mild cases, or combined with Huang Qin and Huang Lian for more severe presentations. Modern research confirms that purslane extracts have significant antibacterial activity against dysentery bacilli, providing a biomedical basis for this classical indication.

Also commonly used for

Diarrhea

Acute infectious diarrhea from intestinal Damp-Heat

Boils

Skin abscesses, carbuncles, and furuncles

Hemorrhoids

Bleeding hemorrhoids from Heat in the Blood

Abnormal Uterine Bleeding

Postpartum bleeding or functional uterine bleeding

Urinary Tract Infection

Hot, painful urination (hot lin syndrome)

Contact Dermatitis

Acute inflammatory skin reactions with weeping lesions

Appendicitis

Used in folk practice as fresh juice for early-stage appendicitis

Thin Vaginal Discharge

Yellow or red-white vaginal discharge from Damp-Heat

Herb Properties

Every herb has an inherent temperature, taste, and affinity for specific channels — these properties determine how it interacts with the body

Temperature

Cold

Taste

Sour (酸 suān)

Channels Entered

Liver Large Intestine

Parts Used

Whole plant / Aerial parts (全草 quán cǎo)

Dosage & Preparation

These are general dosage guidelines for Ma Chi Xian — always follow your practitioner's recommendation, as dosages vary based on the formula and your individual condition

Standard dosage

9-15g (dried herb); 30-60g (fresh herb)

Maximum dosage

Up to 60g dried herb or 120g fresh herb in acute dysentery or toxic sore conditions, under practitioner supervision. As this herb is also an edible vegetable, larger amounts are generally well tolerated.

Dosage notes

For treating hot-type dysentery (the herb's primary indication), larger doses are typically used: 30-60g of fresh herb, or 15-30g dried. Fresh herb is considered more effective for dysentery and is often juiced. For bleeding conditions such as uterine bleeding or bloody stool, fresh juice taken orally is preferred. For topical application on sores, abscesses, eczema, or insect bites, fresh herb is pounded and applied directly, with no fixed internal dosage needed. When first introducing the herb, especially as a food, it is advisable to start with a small amount and gradually increase, as some people may experience digestive discomfort initially. Do not add brown sugar (红糖) when preparing as a drink, as its warming nature counteracts the herb's cooling therapeutic action; white sugar is acceptable for flavoring.

Preparation

No special decoction handling is required. Ma Chi Xian is simply added to the pot and decocted normally. Fresh herb is often preferred for clinical use and may be juiced directly (捣汁) rather than decocted. When preparing as food, blanching in boiling water for 30-60 seconds before cooking reduces oxalic acid content and removes the slightly bitter, astringent taste.

Common Herb Pairs

These ingredients are traditionally combined with Ma Chi Xian for enhanced therapeutic effect

Huang Lian
Huang Lian Ma Chi Xian 30g : Huang Lian 6g

Together, Ma Chi Xian and Huang Lian create a powerful combination for clearing Heat-toxins and stopping dysentery. Huang Lian (Coptis) is bitter and cold, strongly drying Dampness and clearing Heat from the Stomach and Large Intestine, while Ma Chi Xian adds its sour astringency to stop bloody discharge and its toxin-resolving action to eliminate the pathogenic factor. The pair covers both the Dampness and the Blood-level damage of dysentery.

When to use: Severe Damp-Heat dysentery with bloody mucus stools, abdominal pain, and tenesmus.

Huang Qin
Huang Qin 1:1 (each 15g)

Huang Qin (Scutellaria) clears Heat and dries Dampness, particularly in the Large Intestine and Lungs. Combined with Ma Chi Xian, the pair broadens the Heat-clearing scope and strengthens the action against intestinal Damp-Heat. Huang Qin also helps stop bleeding by clearing Heat from the Blood level, complementing Ma Chi Xian's astringent, Blood-cooling properties.

When to use: Damp-Heat diarrhea or dysentery, especially when accompanied by fever or upper-body Heat signs.

Di Yu
Di Yu 1:1 (each 15g)

Di Yu (Sanguisorba root) is bitter, sour, and cold, specializing in cooling Blood and stopping bleeding in the lower body, particularly the Large Intestine. Paired with Ma Chi Xian, the combination powerfully cools Blood Heat in the intestines and stops bleeding. Di Yu provides stronger hemostatic action while Ma Chi Xian contributes stronger toxin-resolving and anti-dysenteric effects.

When to use: Bloody dysentery, hemorrhoidal bleeding, or blood in the stool due to Heat in the Large Intestine.

Pu Gong Ying
Pu Gong Ying 1:1 (each 30g fresh, or 15g dried)

Pu Gong Ying (Dandelion) is a major Heat-clearing and toxin-resolving herb that excels at treating skin sores and abscesses. Combined with Ma Chi Xian, the pair doubles the toxin-resolving power for external Toxic Heat conditions. Both herbs can be used internally and topically, creating a comprehensive approach to carbuncles, boils, and infected wounds.

When to use: Skin infections, carbuncles, boils, or breast abscesses due to Toxic Heat.

Comparable Ingredients

These ingredients have overlapping uses — here's how to tell them apart

Bai Tou Weng
Ma Chi Xian vs Bai Tou Weng

Both Ma Chi Xian and Bai Tou Weng (Pulsatilla root) are key herbs for treating Heat-toxin dysentery. However, Bai Tou Weng is bitter and cold and excels at clearing Heat-toxins specifically in the lower burner and Large Intestine. It is the chief herb in the classic formula Bai Tou Weng Tang for amoebic dysentery. Ma Chi Xian is sour and cold with a broader range: it is also effective for skin sores, bleeding disorders, and Damp-Heat conditions beyond the gut. Ma Chi Xian is also far safer in large doses and is edible, making it more suitable for mild or chronic cases and for use as a food therapy.

Huang Lian
Ma Chi Xian vs Huang Lian

Both clear Heat from the Large Intestine and treat dysentery. Huang Lian (Coptis) is bitter and cold, strongly drying Dampness and directly clearing Heat. It is one of the coldest, most bitter herbs and must be used cautiously in those with Spleen deficiency. Ma Chi Xian is sour and cold with a slippery quality, making it gentler on the digestive system. Ma Chi Xian also cools the Blood and stops bleeding, whereas Huang Lian primarily dries and drains. For dysentery, they are often used together.

Yu Xing Cao
Ma Chi Xian vs Yu Xing Cao

Both are Heat-clearing, toxin-resolving herbs that can be used fresh and are safe in large doses. Yu Xing Cao (Houttuynia) is acrid and cold, entering the Lung channel, and excels at clearing Lung Heat and draining pus from Lung abscess. Ma Chi Xian enters the Large Intestine and Liver channels and excels at intestinal infections and skin conditions. Choose Yu Xing Cao for Lung-related infections and Ma Chi Xian for intestinal and skin conditions.

Common Substitutes & Adulterants

Related species and common adulterations to be aware of when sourcing Ma Chi Xian

Because Ma Chi Xian (Portulaca oleracea) is an extremely common, easily recognized plant that grows abundantly as a weed, deliberate adulteration is relatively uncommon compared to more expensive herbs. However, it may occasionally be confused with other species of Portulaca, particularly ornamental varieties such as Portulaca grandiflora (moss rose), which has much larger, brightly colored flowers and narrow linear leaves, making it visually distinct. In some regions, other succulent weeds may be mistakenly collected alongside Ma Chi Xian. The authentic herb is identified by its characteristic combination of prostrate fleshy stems, obovate (spatula-shaped) thick leaves, and small yellow flowers. When dried, it forms wrinkled, curled masses with yellowish-brown stems showing clear longitudinal ridges.

Educational content — always consult a qualified healthcare provider or TCM practitioner before using any herb.

Toxicity Classification

Classical Chinese pharmacopoeia toxicity rating for Ma Chi Xian

Non-toxic

Ma Chi Xian is classified as non-toxic in the Chinese Pharmacopoeia and has a long history of use both as medicine and as an edible vegetable. Clinical use of its decoction by mouth shows no significant toxicity. When given as an injection in larger doses, mild nausea has been reported. The plant does contain notable amounts of oxalic acid (approximately 671-869 mg per 100g fresh weight), which is comparable to spinach. Blanching in boiling water before eating reduces oxalate content. People prone to kidney stones should be cautious about consuming large quantities. The herb also contains norepinephrine and potassium salts, which at normal dietary and medicinal doses are not harmful but contribute to its pharmacological activity on blood vessels and blood sugar.

Contraindications

Situations where Ma Chi Xian should not be used or requires extra caution

Avoid

Pregnancy. Ma Chi Xian has a cold, slippery nature and has been shown pharmacologically to stimulate uterine contractions. Classical texts such as the Ben Cao Gang Mu note it can 'make the fetus slippery' (滑胎). It may increase the risk of miscarriage or premature labor.

Avoid

Spleen and Stomach deficiency cold (脾胃虚寒) with loose stools or diarrhea. The Ben Cao Jing Shu explicitly warns: 'When the Spleen and Stomach are deficient and cold, and there is intestinal slipperiness with diarrhea, do not use.' The herb's cold nature will further damage already weakened digestive function.

Avoid

Cold-type diarrhea caused by simple exposure to cold (as opposed to Damp-Heat dysentery). Ma Chi Xian treats Heat-type dysentery only. Using it for cold-type diarrhea will worsen the condition.

Caution

Concurrent use with Bie Jia (turtle shell, Trionyx sinensis). The Ben Cao Jing Shu states that Ma Chi Xian must not be combined with Bie Jia in decoctions, as the two are considered incompatible.

Caution

People with kidney stones or high oxalate risk. Purslane contains significant amounts of oxalic acid (671-869 mg/100g fresh weight), which may contribute to oxalate kidney stone formation in susceptible individuals.

Caution

During menstruation with heavy flow. The herb's blood-moving and cold properties may increase menstrual bleeding in women who already have excessive flow.

Classical Incompatibilities

Traditional Chinese pharmacological incompatibilities — herbs or substances to avoid combining with Ma Chi Xian

Ma Chi Xian does not appear on the classical Eighteen Incompatibilities (十八反) or Nineteen Mutual Fears (十九畏) lists. However, the Ben Cao Jing Shu specifically warns that it should not be combined with Bie Jia (鳖甲, turtle shell/Trionyx sinensis carapace) in decoctions: '煎饵方中不得与鳖甲同入.' This is a traditionally recognized incompatibility specific to this herb.

Special Populations

Important considerations for pregnancy, breastfeeding, and pediatric use

Pregnancy

Contraindicated during pregnancy. Ma Chi Xian has a cold, slippery (寒滑) nature and the Ben Cao Gang Mu explicitly records that it can 'make the fetus slippery' (滑胎), meaning it promotes fetal expulsion. Modern pharmacological studies confirm that purslane extracts stimulate uterine smooth muscle contraction in animal models, with effects reportedly comparable to or stronger than ergometrine (a pharmaceutical used to contract the uterus after delivery). Ma Chi Xian injection preparations have even been used clinically in China as a substitute for ergometrine to manage postpartum hemorrhage. For these reasons, pregnant women should strictly avoid Ma Chi Xian in any form, whether as medicine or as a food vegetable, throughout all stages of pregnancy.

Breastfeeding

There is limited specific data on the safety of Ma Chi Xian during breastfeeding. While it has a long history as an edible vegetable and is generally considered safe as food, its cold nature may theoretically affect lactation or the infant's digestion through breast milk transfer. Traditionally, postpartum women are advised to avoid cold-natured foods and herbs to protect the Spleen and Stomach. The herb's norepinephrine content and uterine-contracting properties are additional considerations. Breastfeeding mothers should use Ma Chi Xian only under practitioner guidance, and in small amounts if at all.

Children

Ma Chi Xian has historically been considered suitable for children. The Tang Ben Cao (Xin Xiu Ben Cao) specifically noted that it is 'especially good for children' (小儿尤良). It has been used traditionally to treat childhood conditions such as erysipelas (丹毒), dysentery, and hookworm. Modern clinical use includes treatment of pediatric whooping cough using a 50% Ma Chi Xian syrup. However, because the herb is cold in nature and children's digestive systems are often delicate, dosage should be reduced proportionally (typically one-third to one-half of the adult dose for school-age children). It should not be given to very young children (under 3 years) without practitioner guidance, and should be avoided in children with weak digestion or loose stools.

Drug Interactions

If you are taking pharmaceutical medications, be aware of these potential interactions with Ma Chi Xian

There are no extensively documented drug interactions with Ma Chi Xian in the formal pharmacological literature. However, the following theoretical interactions warrant caution based on the herb's known pharmacological properties:

  • Antihypertensive medications: Purslane contains significant potassium salts and has demonstrated blood pressure-lowering effects. Concurrent use with antihypertensive drugs may theoretically enhance hypotensive effects.
  • Hypoglycemic agents (insulin, metformin, etc.): Purslane contains norepinephrine and has shown blood sugar-lowering effects in some studies. People on diabetes medication should monitor blood glucose when consuming Ma Chi Xian regularly.
  • Oxytocic drugs: Given the herb's demonstrated ability to stimulate uterine contractions, concurrent use with oxytocin or similar uterine-stimulating drugs could potentially produce additive effects.
  • Anticoagulant/antiplatelet drugs: The herb has blood-invigorating (活血) properties and may theoretically enhance the effects of warfarin or similar medications, though this has not been confirmed in clinical studies.

Dietary Advice

Foods and dietary considerations when taking Ma Chi Xian

While taking Ma Chi Xian, avoid eating cold and raw foods if the digestive system is already weakened, as the herb's cold nature combined with cold foods may further tax the Spleen and Stomach. Do not consume turtle meat (鳖肉) or preparations containing turtle shell (鳖甲) concurrently. When preparing Ma Chi Xian as a beverage, use white sugar for sweetening if needed, and avoid brown sugar (红糖), which has a warming nature that counteracts the herb's cooling therapeutic effect. The herb pairs well with rice porridge (congee), which helps buffer its cold nature while delivering its medicinal benefits, as in the classical Ma Chi Xian Porridge (马齿粥) from the Sheng Hui Fang.

Botanical Description

Physical characteristics and morphology of the Ma Chi Xian source plant

Portulaca oleracea L. is an annual succulent herb in the Portulacaceae (purslane) family. The plant is entirely hairless, with prostrate or semi-erect stems that spread outward from a single taproot, forming mats up to about 60 cm across. The cylindrical stems are fleshy and smooth, pale green to dark reddish-purple in color, and branch profusely. Leaves are alternate or nearly opposite, flat, thick, and succulent, obovate (spoon-shaped) and 1 to 3 cm long, resembling horse teeth in shape, hence the Chinese name Ma Chi Xian (马齿苋, "horse-tooth amaranth"). The upper leaf surface is dark green, while the underside is often pale green or reddish-purple.

Small yellow flowers (about 6 mm across) with 5 petals bloom in clusters of 3 to 5 at stem tips from May through August. The flowers open briefly, typically only in morning sunlight. Fruits are small, egg-shaped capsules that split open around the middle to release numerous tiny, glossy black-brown seeds. The plant thrives in full sun and is remarkably tolerant of drought, poor soil, and both heat and moisture, growing commonly in gardens, farmland, roadsides, and disturbed ground throughout temperate and tropical regions worldwide.

Sourcing & Harvesting

Where Ma Chi Xian is sourced, when it's harvested or collected, and how to assess quality

Harvesting season

Summer to autumn (August to September), when stems and leaves are at their most luxuriant. The whole above-ground plant is cut, washed, briefly blanched or steamed, then sun-dried.

Primary growing regions

Ma Chi Xian grows wild throughout China, from north to south, and is found worldwide in temperate and tropical regions. It is not strongly associated with a single 'terroir' region (道地药材) the way many other Chinese herbs are, because it grows abundantly as a common weed in gardens, farmland, and roadsides everywhere. In China, it is widely collected across most provinces. Its ease of growth and ubiquity mean that regional quality differences are minimal compared to herbs with strong terroir traditions.

Quality indicators

Good quality dried Ma Chi Xian herb should be yellowish-brown in color, with intact stems and leaves that are wrinkled and curled but not crumbled into powder. The stems should be cylindrical with clear longitudinal groove marks. Complete leaves, when spread out, should be recognizably obovate (spoon-shaped). The herb should have a faint, mild odor and a slightly sour taste. Fresh herb is preferred for many clinical applications and should have plump, succulent, dark green leaves with reddish-purple stems, appearing vibrant and juicy rather than wilted or yellowed. Avoid material that is excessively broken, darkened, moldy, or has lost its characteristic mild sourness.

Classical Texts

Key passages from the classical Chinese medical texts that describe Ma Chi Xian and its therapeutic uses

Ben Cao Jing Ji Zhu (《本草经集注》, Tao Hongjing)

Original: 马齿苋，又名五行草，以其叶青，梗赤，花黄，根白，子黑也。

Translation: "Ma Chi Xian is also called Five-Element Herb (Wu Xing Cao), because its leaves are green, its stems are red, its flowers are yellow, its roots are white, and its seeds are black."

Xin Xiu Ben Cao (《新修本草》, Tang Dynasty, Su Jing et al.)

Original: 马苋，亦名马齿草，味辛，寒，无毒。主诸肿，疣目，捣揩之，饮汁。主反胃，诸淋，金疮，血流，破血，症癖，小儿尤良。

Translation: "Ma Xian, also called Ma Chi Cao, is acrid in flavor, cold in nature, and non-toxic. It treats various swellings and warts by pounding and rubbing. Drinking its juice treats nausea, various urinary disorders, bleeding from wounds, and breaks up blood masses. It is especially good for children."

Ben Cao Gang Mu (《本草纲目》, Li Shizhen)

Original: 散血消肿，利肠滑胎，解毒通淋，治产后虚汗。

Translation: "Disperses Blood and reduces swelling, frees the intestines and makes the fetus slippery, resolves toxins and promotes urination, treats postpartum spontaneous sweating."

Ben Cao Jing Shu (《本草经疏》)

Original: 凡脾胃虚寒，肠滑作泄者勿用；煎饵方中不得与鳖甲同入。

Translation: "Whenever the Spleen and Stomach are deficient and cold, or the intestines are slippery with diarrhea, do not use it. In decoctions, it must not be combined with Bie Jia (turtle shell)."

Ben Cao Zheng Yi (《本草正义》)

Original: 马齿苋，最善解痈肿热毒，亦可作敷药。

Translation: "Ma Chi Xian is most excellent at resolving abscesses, swellings, and Heat-toxin. It can also be used as a topical poultice."

Historical Context

The history and evolution of Ma Chi Xian's use in Chinese medicine over the centuries

Ma Chi Xian has one of the longest histories of any Chinese medicinal herb used as food. It appears in the Shen Nong Ben Cao Jing era (though possibly conflated with Xian Shi/amaranth seeds), and was clearly described in Tao Hongjing's Ben Cao Jing Ji Zhu (around 500 CE), where its distinctive alias Wu Xing Cao (五行草, "Five-Element Herb") was recorded, referring to the five colors present in the plant: green leaves, red stems, yellow flowers, white roots, and black seeds. The name Ma Chi Xian itself means "horse-tooth amaranth," because the fleshy leaves resemble horse teeth in shape.

A well-known historical anecdote involves the Tang Dynasty prime minister Wu Yuanheng, who developed a stubborn chronic leg ulcer (臁疮) that even imperial physicians could not cure. A minor official suggested simply crushing fresh Ma Chi Xian and applying it as a poultice, which healed the sore within days. Another prime minister, Li Jiang, recorded this in his medical text Bing Bu Shou Ji Fang (《兵部手集方》), and Li Shizhen later cited this story when incorporating the herb's wound-healing properties into the Ben Cao Gang Mu. Sun Simiao's Qian Jin Yao Fang (7th century) listed Ma Chi Xian in six formulas for conditions including toothache, boils, body odor, hemorrhoids, and childhood erysipelas.

Folk names like Chang Ming Cai (长命菜, "long-life vegetable") and Chang Shou Cai (长寿菜, "longevity vegetable") reflect the popular belief that this resilient plant, which thrives even in harsh summer heat, can promote health and long life. In modern times, Ma Chi Xian has become one of the most important herbs for treating bacterial dysentery, earning the popular nickname "nature's antibiotic" (天然抗生素).

Modern Research

4 published studies investigating the pharmacological effects or clinical outcomes of Ma Chi Xian

1

Systematic Review and Meta-Analysis of Purslane on CRP and Oxidative Stress Biomarkers in Metabolic Syndrome (2021)

Baradaran Rahimi V, Rakhshandeh H, Askari VR. Complementary Therapies in Medicine, 2021, Vol. 59, 102737

A meta-analysis of 10 randomized controlled trials found that purslane supplementation significantly reduced C-reactive protein (CRP) levels, a key marker of inflammation, suggesting anti-inflammatory and antioxidant benefits in people with metabolic conditions. However, results showed significant heterogeneity across studies.

PubMed
2

Randomized Triple-Blinded Controlled Trial of P. oleracea Seeds on Dyslipidemia in Obese Adolescents (2015)

Sabzghabaee AM, Kelishadi R, Jelokhanian H, Asgary S, Ghannadi A, Badri S. Medical Journal of the Islamic Republic of Iran, 2014, Vol. 28, 83

A triple-blinded RCT in obese adolescents found that taking 500 mg purslane seed powder capsules twice daily for one month had positive effects on serum lipid profiles. The herbal intervention was well tolerated in the adolescent population.

PubMed
3

Randomized Double-Blind Placebo-Controlled Trial of P. oleracea Extract for Functional Constipation (2022)

Choi YJ, et al. Journal of Neurogastroenterology and Motility, 2022, Vol. 28(4), 618-628

In a study of 60 patients with functional constipation (Rome IV criteria), an ethanol extract of P. oleracea aerial parts significantly improved complete spontaneous bowel movements and constipation-related symptoms compared to placebo over 8 weeks. Colonic transit time was also improved.

PubMed
4

Systematic Review and Meta-Analysis: Purslane on Anthropometric and Lipid Parameters (2025)

Ahmed M, et al. Food Chemistry International, 2025

A comprehensive meta-analysis of 10 randomized clinical trials evaluated the effects of purslane supplementation on body weight, BMI, waist circumference, and lipid profiles in patients with metabolic conditions. Results supported purslane's potential benefits for metabolic health improvement.

Link

Research on individual TCM herbs is growing but still limited by Western clinical trial standards. These studies provide emerging evidence and should be considered alongside practitioner expertise.