Herb Leaf (叶 yè)

Pi Pa Ye

Loquat leaf · 枇杷叶

Eriobotrya japonica (Thunb.) Lindl. · Eriobotryae Folium

Also known as: Ba Ye (巴叶), Lu Ju Ye (芦桔叶), Loquat Leaf,

Pi Pa Ye (Loquat leaf) plant

Images shown are for educational purposes only

Loquat leaf is a gentle, cooling herb best known for soothing coughs caused by Lung Heat. It works by directing rebellious Qi downward, which is why it also helps settle nausea and vomiting from Stomach Heat. It is a key ingredient in many popular cough syrups and respiratory formulas in Chinese medicine.

Category Herbs that relieve coughing and wheezing (止咳平喘药)
Therapeutic focus Respiratory Health Cough and Phlegm Relief Digestive Health Skin Health

TCM Properties

Temperature

Slightly Cool

Taste

Bitter (苦 kǔ)

Channels entered

Lungs, Stomach

Parts used

Leaf (叶 yè)

Available in our store
View in Store
From $22.00

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 Pi Pa Ye does in the body, explained in both everyday and TCM terms

Therapeutic focus

In practical terms, Pi Pa Ye is primarily used to support these areas of health:

Respiratory Health Cough and Phlegm Relief Digestive Health Skin Health

TCM Actions

In TCM terminology, these are the specific therapeutic actions that Pi Pa Ye performs to restore balance in the body:

Clears Lung Heat and Stops Cough Descends Qi and Transforms Phlegm Directs Rebellious Qi Downward and Stops Vomiting Clears Stomach Heat and stops vomiting Generates Fluids and Relieves Thirst

How these actions work

'Clears Lung Heat and stops coughing' means Pi Pa Ye cools down excess Heat that has accumulated in the Lungs, which is the root cause of a hot, productive cough with yellow or sticky phlegm. Its bitter taste and cool nature make it naturally suited for this task. This is the herb's most well-known action and the reason it appears in many popular cough remedies.

'Transforms Phlegm and descends Qi' refers to the herb's ability to direct Lung Qi downward. In health, Lung Qi should descend. When Lung Qi rebels upward, the result is coughing, wheezing, and shortness of breath. Pi Pa Ye's bitter, descending nature helps restore this proper downward flow while also helping to thin and expel sticky Phlegm. As the Ben Cao Gang Mu noted, once Qi descends, Fire settles and Phlegm follows suit.

'Harmonizes the Stomach and stops vomiting' works on the same principle of directing Qi downward, but applied to the Stomach instead of the Lungs. The Stomach's natural direction is also downward. When Stomach Qi rebels upward, it causes nausea, vomiting, hiccups, and belching. Pi Pa Ye's cool, bitter nature clears Stomach Heat and restores the Stomach's normal descending function. It is often combined with Zhu Ru (Bamboo Shavings) and Lu Gen (Reed Rhizome) for this purpose.

'Relieves thirst' is a secondary action that stems from the herb's ability to clear Heat from the Stomach. When Stomach Heat burns up body fluids, it causes intense thirst and dry mouth. By clearing the Heat, Pi Pa Ye helps preserve and restore fluids, relieving thirst. This makes it useful in patterns of excessive thirst related to Heat.

Patterns Addressed

In TCM, symptoms cluster into recognizable patterns of disharmony. Pi Pa Ye is used to help correct these specific patterns.

Why Pi Pa Ye addresses this pattern

Pi Pa Ye is bitter and slightly cool, entering the Lung channel directly. Its cool nature counters the pathological Heat lodged in the Lungs, while its bitter taste exerts a descending and drying action that redirects rebellious Lung Qi downward and helps resolve sticky, Heat-generated Phlegm. This dual mechanism of clearing Heat and descending Qi addresses the core pathology of Lung Heat, where Heat causes the Lung's normal descending function to reverse, producing coughing, wheezing, and yellow Phlegm.

A practitioner would look for one or more of these signs

Hypochondrial Pain That Is Worse On Coughing And Breathing

Cough with yellow, sticky phlegm

Wheezing

Wheezing or shortness of breath

Dry Mouth

Dry mouth and throat

Thirst

Commonly Used For

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

Arises from: Lung Heat Lung Dryness

TCM Interpretation

In TCM, cough is not treated as a single disease but is understood through the lens of which organ is affected and what pathogenic factor is responsible. Most coughs involve the Lungs, whose Qi should naturally descend. When pathogenic Heat or Dryness invades the Lungs, it damages the Lungs' delicate tissue and disrupts the normal downward flow of Lung Qi. The Qi rebels upward, producing coughing. The character of the cough and phlegm tells the practitioner about the nature of the pathogenic factor: yellow, sticky phlegm points to Heat, while scanty or absent phlegm with a dry throat suggests Dryness.

Why Pi Pa Ye Helps

Pi Pa Ye is particularly well-suited for cough because it operates on two levels simultaneously. Its cool, bitter nature clears the Heat or mild Dryness that caused the problem, while its strong descending action redirects the rebellious Lung Qi back to its proper downward path, directly stopping the cough. Classical sources emphasize that Pi Pa Ye's key mechanism is 'descending Qi' (下气), noting that once Qi descends, Fire settles, Phlegm resolves, and the cough naturally stops. In its honey-processed form, it gains additional moistening properties that make it especially effective for dry coughs where Lung fluids have been depleted.

Also commonly used for

Bronchitis

Acute or chronic bronchitis with Heat signs

Epigastric Fullness And Pain Relieved By Vomiting

Vomiting due to Stomach Heat or rebellious Stomach Qi

Hiccups

Persistent hiccups or belching from Heat

Wheezing

Wheezing or dyspnea from Lung Heat

Excessive Thirst

Thirst from Stomach Heat or fluid depletion

Morning Sickness

Nausea during pregnancy (with appropriate guidance)

Herb Properties

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

Temperature

Slightly Cool

Taste

Bitter (苦 kǔ)

Channels Entered

Lungs Stomach

Parts Used

Leaf (叶 yè)

Dosage & Preparation

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

Standard dosage

6-10g

Maximum dosage

Up to 15-20g in decoction for acute cough or vomiting under practitioner supervision. If using fresh leaves, up to 15-30g may be used.

Dosage notes

Use 6-10g as a standard decoction dose. For Lung heat cough, honey-processed (Mi Zhi) Pi Pa Ye is preferred, as honey processing reduces the cold nature and enhances moistening of the Lungs. For Stomach heat vomiting and nausea, raw (unprocessed) Pi Pa Ye is preferred and may also be processed with ginger juice to strengthen its anti-emetic effect. Fresh leaves can be used at higher doses (15-30g). The Ben Cao Gang Mu specifically notes: use honey-roasted for Lung disease, ginger-roasted for Stomach disease. Lower doses (6g) are appropriate for mild conditions or as part of a multi-herb formula; higher doses (10-15g) for more prominent cough or vomiting symptoms.

Preparation

The leaf must be thoroughly cleaned of the dense rusty-yellow trichomes (fine hairs) on the underside before use. Traditionally, rough cloth is used to wipe off the hairs. In decoction, Pi Pa Ye should be wrapped in cloth (包煎, bao jian) to prevent loose hair fragments from entering the liquid, as they can irritate the throat and worsen coughing. After removing hairs, the leaves are moistened, cut into thin shreds, and dried.

Processing Methods

In TCM, the same herb can be prepared in different ways to change its effects — here's how processing alters what Pi Pa Ye does

Processing method

The cut loquat leaf strips are mixed with diluted honey (approximately 20g refined honey per 100g of herb), allowed to absorb the honey thoroughly, then stir-fried over low heat until the leaves are no longer sticky, slightly yellow, and have a mild sheen. They are then removed and cooled.

How it changes properties

Honey processing moderates Pi Pa Ye's cool nature, making it less cold. More importantly, it significantly enhances the herb's ability to moisten the Lungs and stop coughing. The honey adds a sweet, moistening quality that strengthens the Lung-nourishing aspect. The processed form is better at treating dryness-related cough, while the raw form is stronger at clearing Heat.

When to use this form

Preferred for Lung Dryness cough, chronic dry cough with little or no phlegm, cough due to Lung Yin deficiency, and dry throat. When the cough pattern involves more dryness than active Heat, honey-processed Pi Pa Ye is the standard choice.

Common Herb Pairs

These ingredients are traditionally combined with Pi Pa Ye for enhanced therapeutic effect

Zhu Ru
Zhu Ru 1:1 (Pi Pa Ye 9g : Zhu Ru 9g)

Pi Pa Ye and Zhu Ru (Bamboo Shavings) both clear Heat and descend rebellious Qi, but they complement each other: Pi Pa Ye focuses on clearing Lung and Stomach Heat and descending Qi, while Zhu Ru is especially effective at clearing Phlegm-Heat and calming the Stomach. Together they produce a stronger antiemetic and Heat-clearing effect than either herb alone.

When to use: Stomach Heat causing nausea, vomiting, hiccups, or belching, especially when accompanied by a sensation of Heat in the chest or epigastrium, yellow tongue coating, and thirst.

Sang Bai Pi
Sang Bai Pi 1:1 (Pi Pa Ye 9g : Sang Bai Pi 9g)

Sang Bai Pi (Mulberry Root Bark) drains Lung Heat and calms wheezing, while Pi Pa Ye clears Lung Heat and descends Lung Qi. Together they create a powerful combination for clearing Lung Heat from both upper and lower aspects, calming cough and resolving Phlegm more effectively than either alone.

When to use: Lung Heat cough with thick yellow phlegm, wheezing, and shortness of breath. Also used together in formulas for Heat-type acne (such as Pi Pa Qing Fei Yin).

Xing Ren
Xing Ren 2:1 to 1:1 (Pi Pa Ye 9g : Xing Ren 6g)

Both herbs descend Lung Qi and stop coughing, but Xing Ren (Bitter Apricot Seed) is stronger at moistening the intestines and moving Qi downward, while Pi Pa Ye is better at clearing Heat. They share a common active compound (amygdalin), and combining them enhances the overall antitussive effect beyond what either achieves individually.

When to use: Cough with Qi rebellion, wheezing, or shortness of breath, particularly in the context of warm-dryness injuring the Lungs. Both appear together in Qing Zao Jiu Fei Tang.

Ban Xia
Ban Xia 1:1 (Pi Pa Ye 9g : Ban Xia 9g)

Ban Xia (Pinellia Rhizome) is warm and drying, powerfully descending Qi and transforming Phlegm, while Pi Pa Ye is cool and clears Heat. Paired together, they balance each other: Ban Xia's warmth is tempered by Pi Pa Ye's coolness, producing a versatile anti-nausea and anti-cough combination that works across both Hot and Cold presentations.

When to use: Nausea, vomiting, or cough where both Phlegm and mild Heat are present, requiring a combined drying-and-cooling approach. The pair is especially useful when Stomach Qi is rebelling upward with both Phlegm accumulation and Heat signs.

Key Formulas

These well-known formulas feature Pi Pa Ye in a prominent role

Pi Pa Qing Fei Yin 枇杷清肺飲 King

This formula from Yi Zong Jin Jian is the definitive prescription for Lung Heat-type acne (肺风粉刺). Pi Pa Ye serves as King, showcasing its ability to clear Lung and Stomach Heat that manifests on the skin as inflamed facial pimples. The formula pairs it with Sang Bai Pi, Huang Lian, and Huang Bai to enhance the Heat-clearing effect. Modern clinical studies have confirmed its effectiveness for treating acne and seborrheic dermatitis.

Qing Zao Jiu Fei Tang 清燥救肺湯 Assistant

This classic formula from Yi Men Fa Lu by Yu Chang treats warm-dryness injuring the Lungs. Pi Pa Ye serves as Assistant alongside Xing Ren, using its bitter descending nature to redirect rebellious Lung Qi downward. The formula showcases how Pi Pa Ye's descending and mild cooling action complements moistening and Yin-nourishing herbs like Mai Men Dong and E Jiao to treat dry cough, wheezing, and thirst from Lung Dryness.

Xin Yi Qing Fei Yin 辛夷清肺飲 Assistant

From Wai Ke Zheng Zong, this formula treats nasal polyps and nasal congestion caused by Lung Heat. Pi Pa Ye plays an Assistant role, contributing its Lung Heat-clearing and Qi-descending properties to support the primary action of Xin Yi (Magnolia Flower) in opening the nasal passages. The formula illustrates Pi Pa Ye's role in treating upper respiratory conditions linked to Lung Heat.

Comparable Ingredients

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

Sang Bai Pi
Pi Pa Ye vs Sang Bai Pi

Both clear Lung Heat and stop coughing, but Sang Bai Pi (Mulberry Root Bark) is cold and focuses more strongly on draining Lung Heat and calming wheezing, also promoting urination to reduce edema. Pi Pa Ye is milder in temperature (slightly cool) and has the additional important action of harmonizing the Stomach and stopping vomiting, making it the better choice when cough is accompanied by nausea or when a gentler cooling action is needed.

Qian Hu
Pi Pa Ye vs Qian Hu

Both descend Lung Qi and transform Phlegm to treat cough. However, Qian Hu (Hogfennel Root) is slightly cool and acrid, with a stronger dispersing action that makes it better for the early stages of Wind-Heat cough where exterior symptoms are still present. Pi Pa Ye lacks this exterior-releasing function but is superior for clearing internal Lung Heat, and it uniquely also treats Stomach Heat with vomiting, which Qian Hu does not.

Zi Wan
Pi Pa Ye vs Zi Wan

Zi Wan (Purple Aster Root) is warm and moistening, making it suitable for chronic cough and cold-type cough with difficult expectoration. Pi Pa Ye is cool and descending, suited for Heat-type cough. Zi Wan is used regardless of whether the cough is from Cold or Heat because of its mild nature and strong expectorant effect, while Pi Pa Ye should not be used for Cold cough or when there is Stomach Cold with vomiting.

Common Substitutes & Adulterants

Related species and common adulterations to be aware of when sourcing Pi Pa Ye

Pi Pa Ye can be confused with Shi Nan Ye (石楠叶, Photinia leaf), which is also a leathery Rosaceae leaf sometimes used in folk medicine. Key differences: Shi Nan Ye has finer, more densely packed serrations along the leaf edge and is smooth (hairless) on both surfaces, whereas authentic Pi Pa Ye has sparse serrations on the upper portion and dense rusty-yellow trichomes on the underside. Another potential look-alike is the leaf of Da Hua Wu Ya Guo (大花五桠果, Dillenia), which has shorter, coarser hairs on the back and an astringent taste when chewed, unlike the mildly bitter taste of true Pi Pa Ye. The leaves of citrus family trees (e.g. pomelo, orange) are also leathery but can be distinguished by a distinct articulated joint at the base of the leaf blade where it meets the petiole. When purchasing processed (shredded) herb, always verify with a reputable supplier, as shredded form makes visual identification more difficult.

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

Toxicity Classification

Classical Chinese pharmacopoeia toxicity rating for Pi Pa Ye

Non-toxic

Pi Pa Ye is classified as non-toxic in the Chinese Pharmacopoeia. A 13-week subchronic toxicity study in rats found no treatment-related adverse effects at doses up to 1,000 mg/kg/day. Genotoxicity testing also showed no mutagenic potential. The main safety concern is mechanical, not chemical: the dense trichomes (fine hairs) on the underside of the leaf must be thoroughly removed before use. If ingested, these hairs irritate the mucous membranes of the throat and respiratory tract, causing coughing, throat swelling, and potentially vomiting. The leaf contains trace amounts of amygdalin (a cyanogenic glycoside), which can release tiny amounts of hydrogen cyanide during metabolism. At standard medicinal doses this produces a mild sedative effect on the respiratory centre (contributing to its cough-suppressing action) and poses no toxicity risk. Ursolic acid, a major active constituent, has been reported to have some toxicity to sperm cells in laboratory settings, though clinical significance at normal doses is unclear.

Contraindications

Situations where Pi Pa Ye should not be used or requires extra caution

Caution

Wind-cold cough (cough with clear, thin, white phlegm, chills, runny nose with clear discharge). Pi Pa Ye is cooling in nature and designed for heat-type coughs. Using it for cold-type coughs can worsen the condition by further chilling the Lungs.

Caution

Stomach cold with vomiting (vomiting of clear fluid, preference for warmth, cold limbs). Pi Pa Ye's cool, descending nature is intended for stomach heat patterns. It may aggravate vomiting caused by cold in the Stomach.

Caution

Spleen and Stomach deficiency cold with poor digestion, loose stools, and reduced appetite. The herb's cold nature can further weaken digestive function in people with underlying cold-deficiency patterns.

Avoid

Unprocessed leaves with trichomes (fine hairs) still attached must never be taken internally. The tiny hairs on the underside of the leaf irritate the throat, mouth, and respiratory tract, paradoxically triggering coughing, inflammation, and even vomiting.

Special Populations

Important considerations for pregnancy, breastfeeding, and pediatric use

Pregnancy

Generally considered safe at standard decoction doses during pregnancy. In traditional Chinese medicine, Pi Pa Ye has actually been used to treat pregnancy-related nausea (morning sickness / 妊娠恶阻) by directing Stomach Qi downward. However, its cool nature means it should be used with caution in pregnant women with underlying Spleen-Stomach cold deficiency. There are no well-documented reports of teratogenicity or uterine-stimulating effects. Concentrated extracts or high doses have not been specifically studied in pregnancy, so standard doses under practitioner guidance are advised.

Breastfeeding

Generally considered compatible with breastfeeding at standard decoction doses. In Chinese folk medicine, loquat root (and to some extent the leaf) used with pig trotters is a traditional galactagogue (milk-promoting remedy). There are no known reports of adverse effects on nursing infants or on breast milk production from standard use of Pi Pa Ye. Its cooling nature may theoretically affect digestion in very young infants if transferred in significant amounts through breast milk, so very large doses should be avoided.

Children

Pi Pa Ye can be used in children at appropriately reduced doses (typically one-third to one-half of adult dosage depending on age and body weight). It has traditionally been used for childhood Lung heat cough and even for infant vomiting of milk (小儿吐乳). Ensure all leaf hairs have been completely removed, as children's airways are more sensitive to irritation. Honey-processed (Mi Zhi) Pi Pa Ye is preferred for paediatric cough as it is gentler and more moistening. Avoid prolonged use in children with weak digestion or loose stools due to the herb's cooling nature.

Drug Interactions

If you are taking pharmaceutical medications, be aware of these potential interactions with Pi Pa Ye

No major drug interactions have been well-documented in clinical literature for Pi Pa Ye at standard doses. However, based on its known pharmacological constituents, the following theoretical considerations apply:

  • Hypoglycaemic medications: Loquat leaf triterpene acids (particularly corosolic acid) have demonstrated blood-sugar-lowering effects in animal studies. Concurrent use with insulin or oral hypoglycaemics (e.g. metformin, glipizide) may theoretically potentiate hypoglycaemia. Blood sugar should be monitored.
  • Sedative/CNS-depressant drugs: The amygdalin content, which releases trace hydrogen cyanide, mildly suppresses the respiratory centre. While clinically insignificant at standard doses, caution is warranted if combined with opioid cough suppressants, benzodiazepines, or other respiratory depressants.
  • Anticoagulant/antiplatelet drugs: Some in vitro studies suggest loquat leaf extracts may have mild anti-inflammatory effects that could theoretically interact with anticoagulants, though no clinical reports exist.

Overall, the risk of clinically significant drug interactions at standard decoction doses is low. Patients on multiple medications should inform their healthcare provider.

Dietary Advice

Foods and dietary considerations when taking Pi Pa Ye

When taking Pi Pa Ye for cough or vomiting conditions, avoid cold, raw, and greasy foods that can generate phlegm or impair Stomach function. Spicy, deep-fried, and heavily seasoned foods should also be limited, as they can aggravate Lung heat. Light, easily digestible foods such as congee, steamed vegetables, and pears are supportive. If Pi Pa Ye is being used for Stomach heat vomiting, foods that are gentle on the Stomach (bland soups, rice porridge) are most appropriate.

Botanical Description

Physical characteristics and morphology of the Pi Pa Ye source plant

Eriobotrya japonica (Thunb.) Lindl. is an evergreen tree in the Rosaceae (Rose) family, typically growing 5 to 10 metres tall with a rounded crown. The trunk is short and stout, with young branches covered in rusty-brown woolly hairs. The leaves are large, leathery, and oblong to lance-shaped, measuring 12 to 30 cm long and 3 to 9 cm wide. The upper leaf surface is dark green and glossy, while the underside is densely covered with yellow-brown velvety trichomes (fine hairs), with prominent raised veins. The leaf margins have sparse serrations on the upper half and are smooth near the base.

Unusually for a fruit tree, loquat flowers appear in autumn and early winter (October to December), producing stiff terminal panicles of small, fragrant white flowers with five petals. The fruits ripen from late spring to early summer (May to June), becoming spherical or pear-shaped, 2 to 5 cm across, turning yellow to orange when ripe. Each fruit contains 1 to 5 large brown seeds. The tree thrives in warm, humid subtropical climates and prefers well-drained, humus-rich, slightly acidic to neutral soils in low hills and plains.

Sourcing & Harvesting

Where Pi Pa Ye is sourced, when it's harvested or collected, and how to assess quality

Harvesting season

Year-round; leaves can be collected in any season. They are dried to 70-80% before being bundled and fully dried. Late spring and early summer harvests are traditional.

Primary growing regions

Pi Pa Ye is native to China, originally from Sichuan and Hubei provinces, and is now widely cultivated throughout the Yangtze River basin and southern China. Major producing regions include Sichuan, Fujian, Zhejiang, Jiangsu, Anhui, Jiangxi, Hunan, Hubei, Guangdong, Guangxi, Yunnan, and Guizhou. Sichuan is traditionally considered part of the herb's daodi (道地) region, reflecting the plant's original wild habitat. The tree grows well in warm, humid subtropical climates on low hills and plains. It is now also cultivated in Japan, India, and parts of southern Europe and the Americas.

Quality indicators

Good quality Pi Pa Ye leaves should be large, complete (not broken into fragments), and thick-textured with a leathery feel. The upper surface should be greyish-green in colour with a slight sheen. The underside should have been thoroughly cleaned of its rusty-yellow trichomes (fine hairs) during processing. The leaf should feel crisp and snap cleanly when bent. The taste should be slightly bitter, with a faint, mild aroma. Avoid leaves that are overly dark, mouldy, yellowed, excessively fragmented, or that still have significant hairs remaining on the underside. For honey-processed (Mi Zhi) Pi Pa Ye, the shredded pieces should appear slightly glossy and not sticky to the touch, with a mild sweet-bitter flavour.

Classical Texts

Key passages from the classical Chinese medical texts that describe Pi Pa Ye and its therapeutic uses

Ming Yi Bie Lu (名医别录)

Original: 主卒啘不止，下气。

Translation: "Treats sudden, unceasing retching and hiccups; directs Qi downward."

This is the earliest recorded classical entry for Pi Pa Ye (approximately 1,500 years ago), establishing its core function of descending rebellious Qi.

Ben Cao Gang Mu (本草纲目) — Li Shizhen

Original: 枇杷叶，治肺胃之病，大都取其下气之功耳。气下则火降痰顺，而逆者不逆，呕者不呕，渴者不渴，咳者不咳矣。

Translation: "Pi Pa Ye treats diseases of the Lung and Stomach, largely by virtue of its ability to direct Qi downward. When Qi descends, fire subsides and phlegm flows smoothly — what was rebellious becomes orderly, vomiting ceases, thirst is quenched, and coughing stops."

Dian Nan Ben Cao (滇南本草) — Lan Mao

Original: 入肺，止咳嗽，止喘促，消痰。久咳，喉中如曳锯之声。肺有顽痰，结在肺中，痰丝随风气升降，故有吼喘之声。枇杷叶入肺，能斩断顽痰丝，消散吼喘止气促。

Translation: "Enters the Lung, stops coughing and shortness of breath, resolves phlegm. In chronic cough, the throat makes a sawing sound. Stubborn phlegm collects in the Lung, its strands rising and falling with the wind-Qi, producing the sound of wheezing. Pi Pa Ye enters the Lung and can sever these stubborn phlegm strands, dispelling the wheezing and stopping the breathlessness."

Chong Qing Tang Sui Bi (重庆堂随笔)

Original: 枇杷叶，凡风温、温热、暑、燥诸邪在肺者，皆可用以保柔金而肃治节；香而不燥，凡湿温、疫疠、秽毒之邪在胃者，皆可用以澄浊气而廓中州。

Translation: "Pi Pa Ye — for all cases of wind-warmth, warm-heat, summer-heat, and dryness pathogens lodged in the Lung, it can protect and soften the Metal [Lung] while restoring its governing function. Fragrant yet not drying, for all cases of damp-warmth, epidemic toxin, and foul pathogens in the Stomach, it can clarify turbid Qi and restore order to the Middle Burner."

Ben Cao Hui Yan (本草汇言)

Original: 枇杷叶，安胃气，润心肺，养肝肾之药也。

Translation: "Pi Pa Ye is a medicinal that calms the Stomach Qi, moistens the Heart and Lung, and nourishes the Liver and Kidney."

Historical Context

The history and evolution of Pi Pa Ye's use in Chinese medicine over the centuries

Pi Pa Ye was first recorded as a medicinal substance in the Ming Yi Bie Lu (名医别录, Supplementary Records of Famous Physicians), compiled around the 5th century CE, where it was classified in the middle grade. The herb's name derives from the shape of the loquat leaf, which resembles the ancient Chinese pipa (琵琶) lute. Li Shizhen noted in the Ben Cao Gang Mu that the alternate name "lu ju" (芦桔) was actually a misnomer borrowed from the kumquat (金桔). Archaeological evidence from a Han Dynasty tomb in Jiangling, Hubei (dated to around 1975 excavation) confirms that the loquat tree was already known and cultivated in China over 2,000 years ago.

The herb's clinical application expanded significantly over the centuries. The early texts focused on its ability to stop hiccups and direct Qi downward. By the Tang Dynasty, the Shi Liao Ben Cao expanded its uses to include treating Lung heat cough and skin sores. The Ming Dynasty Ben Cao Gang Mu added its ability to harmonize the Stomach, clear summer-heat toxin, and treat foot Qi. The Qing Dynasty work Chong Qing Tang Sui Bi provided a particularly elegant expansion of its indications, recognizing it as useful for a wide range of warm-disease (Wen Bing) pathogens affecting both the Lung and Stomach. Processing methods also evolved: the Lei Gong Pao Zhi Lun described wiping the hairs off with rough cloth and roasting with ghee, while the Ben Cao Gang Mu specified using ginger juice for Stomach conditions and honey for Lung conditions. The famous cough syrup Nin Jiom Pei Pa Koa (念慈菴蜜炼川贝枇杷膏), first created in the Qing Dynasty, remains one of the most recognizable Chinese patent medicines worldwide.

Modern Research

5 published studies investigating the pharmacological effects or clinical outcomes of Pi Pa Ye

1

Comprehensive review of traditional uses, phytochemistry, pharmacology, and toxicity of Eriobotrya japonica leaves (2022)

Liu Y, Zhang W, Xu C, Li X. Traditional uses, phytochemistry, pharmacology, and toxicity of Eriobotrya japonica leaves: A summary. J Ethnopharmacol. 2022;298:115566.

A systematic review covering publications from 1931 to 2022 found that loquat leaves contain over 164 identified compounds (mainly triterpenes, flavonoids, sesquiterpene glycosides, and organic acids) with demonstrated anti-diabetic, anti-inflammatory, anti-tumour, antioxidant, hepatoprotective, bronchodilatory, and antitussive activities. High doses used in animal studies showed no side effects or toxicity symptoms.

PubMed
2

13-week subchronic toxicity study of Eriobotrya japonica leaf extract in rats (2018)

Cha SB, Bae JS, Kim HS, et al. J Ethnopharmacol. 2018;224:201-210.

Sprague-Dawley rats were given loquat leaf extract at doses of 250, 500, and 1,000 mg/kg/day for 13 weeks. No treatment-related adverse effects were observed in any parameter measured (clinical signs, body weight, blood chemistry, organ weights, histopathology), confirming safety at these doses.

PubMed
3

Loquat leaf triterpenoid acids ameliorate metabolic syndrome in high-fat diet mice (2020)

Li WL, Wu JL, Ren BR, et al. J Ethnopharmacol. 2021;264:113381.

Triterpenoid acids extracted from loquat leaves (200 mg/kg orally for 12 weeks) significantly improved lipid profiles, reduced body weight gain, and improved insulin resistance in mice fed a high-fat diet, performing comparably to pioglitazone (a standard diabetes drug) on several metabolic parameters.

PubMed
4

Anti-inflammatory effect of triterpene acids from loquat leaf on chronic bronchitis in rats (2007)

Li WL, Zhang XJ, Ren BR, et al. Am J Chin Med. 2007;35(3):527-537.

Triterpene acids from loquat leaves significantly inhibited inflammatory cytokines (IL-1, TNF-alpha) and prostaglandin E2 production in alveolar macrophages of rats with induced chronic bronchitis. The effect was mediated through suppression of NF-kB activation, providing a pharmacological basis for the herb's traditional use in treating chronic cough.

PubMed
5

Genotoxicity evaluation of Eriobotrya japonica leaf extract (2018)

Cha SB, Kim HS, Bae JS, et al. J Ethnopharmacol. 2019;228:18-28.

Comprehensive genotoxicity testing using bacterial reverse mutation, in vitro chromosomal aberration, and in vivo micronucleus assays (all conducted under OECD guidelines and Good Laboratory Practice) found no evidence of mutagenic or genotoxic potential for loquat leaf extract.

PubMed

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.