Ingredient Processed / Derived product (加工品 jiā gōng pǐn)

Yi Tang

Maltose (Barley Malt Sugar) · 饴糖

N/A (processed product from grains including Oryza sativa L. and Hordeum vulgare L.) · Saccharum Granorum

Also known as: Jiāo Yí (胶饴), Táng Xī (糖稀), Yíng (饧),

Yi Tang (Maltose (Barley Malt Sugar)) plant

Images shown are for educational purposes only

Yi Tang is a traditional grain-derived malt sugar that has been used in Chinese medicine for nearly three thousand years. It gently warms and nourishes the digestive system, eases cramping stomach and abdominal pain, and soothes dry coughs. It is the key ingredient in several classical formulas designed to strengthen weak digestion.

Category Qi-tonifying herbs (补气药)
Therapeutic focus Digestive Health Abdominal Pain Relief Respiratory Health Fatigue and Low Energy

TCM Properties

Temperature

Warm

Taste

Sweet (甘 gān)

Channels entered

Spleen, Stomach, Lungs

Parts used

Processed / Derived product (加工品 jiā gōng pǐn)

Educational content • Consult qualified TCM practitioners for diagnosis and treatment

What This Ingredient Does

Every ingredient has a specific set of actions — here's what Yi Tang does in the body, explained in both everyday and TCM terms

Therapeutic focus

In practical terms, Yi Tang is primarily used to support these areas of health:

Digestive Health Abdominal Pain Relief Respiratory Health Fatigue and Low Energy

TCM Actions

In TCM terminology, these are the specific therapeutic actions that Yi Tang performs to restore balance in the body:

Tonifies the Middle and Augments Qi Relaxes Spasms and Relieves Urgency Moistens the Lungs and Stops Cough Generates Fluids

How these actions work

'Tonifies the middle and supplements Qi' means Yi Tang nourishes and strengthens the Spleen and Stomach, which are the central digestive organs in TCM responsible for producing Qi and Blood from food. Because it is made from grain, it has a natural affinity for the digestive system. It is used when someone is fatigued, has poor appetite, or feels generally weakened from overwork or chronic illness.

'Moderates urgency and relieves pain' (缓急止痛 huǎn jí zhǐ tòng) refers to its ability to relax cramping or spasmodic abdominal pain. The sweet taste in TCM theory has a 'slowing' or 'relaxing' quality. When the digestive system is cold and weak, the muscles of the abdomen can tighten and cramp. Yi Tang's sweet warmth eases this tension, which is why it is the key ingredient in the famous Xiao Jian Zhong Tang (Minor Middle-Building Decoction) for abdominal pain that improves with warmth and pressure.

'Moistens the Lungs and stops cough' describes its use for dry, unproductive coughs caused by Lung dryness or weakness. Its moist, sticky quality coats and soothes the throat and respiratory tract. It is sometimes sucked on its own to soothe a scratchy throat, or combined with other Lung-nourishing herbs for chronic dry cough with little sputum and a weak voice.

Patterns Addressed

In TCM, symptoms cluster into recognizable patterns of disharmony. Yi Tang is used to help correct these specific patterns.

Why Yi Tang addresses this pattern

Yi Tang is sweet and warm, entering the Spleen and Stomach channels. Its sweet nature directly supplements the Spleen Qi that is deficient in this pattern, while its warmth counteracts the Cold that has settled in the middle burner. Crucially, its sweet taste has a 'moderating' and 'relaxing' quality (缓 huǎn) that addresses the cramping abdominal tension ('urgency,' 里急 lǐ jí) that is the hallmark of this pattern. Classical commentary describes it as the ideal substance for building the middle because it is derived from grain, making it inherently compatible with the Spleen and Stomach. This is why Zhang Zhongjing made it the King herb in Xiao Jian Zhong Tang.

A practitioner would look for one or more of these signs

Abdominal Pain Relieved By Pressure And Warmth

Cramping pain in the stomach or abdomen that feels better with warmth and gentle pressure

Eye Fatigue

Tiredness and lack of strength from overwork or chronic illness

Poor Appetite

Reduced desire to eat due to weakened digestion

Loose Stools

Soft or poorly formed stools from Spleen weakness

Commonly Used For

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

Arises from: Middle Jiao Deficiency Cold

TCM Interpretation

In TCM, peptic ulcer disease is most commonly understood as a condition rooted in Middle Jiao Deficiency Cold. The Spleen and Stomach lack sufficient warmth and Qi to maintain the integrity of the digestive lining. Cold causes the muscles and tissues to contract, producing the characteristic cramping or gnawing epigastric pain. The pain tends to improve with eating (because food temporarily warms and fills the stomach) and worsen on an empty stomach. Over time, deficient Spleen Qi fails to generate enough Blood and fluids, potentially leading to pallor, fatigue, and even bleeding.

Why Yi Tang Helps

Yi Tang directly warms and nourishes the middle burner, addressing the root Spleen and Stomach deficiency-cold that underlies the ulcer. Its sweet, sticky quality coats and soothes the digestive tract, providing a gentle, protective layer. Its 'moderating urgency' action relaxes the spasmodic pain. In Xiao Jian Zhong Tang and Huang Qi Jian Zhong Tang, Yi Tang serves as King herb, and these are among the most commonly used classical formulas for peptic ulcer of the deficiency-cold type.

Also commonly used for

Chronic Gastritis

Chronic superficial gastritis with deficiency-cold pattern

Irritable Bowel Syndrome

IBS with cramping abdominal pain and cold pattern

Chronic Fatigue Syndrome

General fatigue and weakness from Spleen Qi deficiency

Chronic Hepatitis

Chronic hepatitis with Spleen deficiency and hypochondriac pain

Abdominal Pain

Functional abdominal pain in children and adults

Constipation

Habitual constipation from dryness

Ingredient Properties

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

Temperature

Warm

Taste

Sweet (甘 gān)

Channels Entered

Spleen Stomach Lungs

Parts Used

Processed / Derived product (加工品 jiā gōng pǐn)

Dosage & Preparation

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

Standard dosage

30-60g

Maximum dosage

Up to 60g per dose dissolved in decoction, taken in divided portions throughout the day. Higher doses are not typically necessary.

Dosage notes

Standard dose is 30-60g dissolved in strained decoction. For supplementing Spleen Qi and relieving abdominal pain (as in Jian Zhong Tang formulas), the higher range of 45-60g is typically used. For moistening the Lungs and stopping cough, smaller amounts of 15-30g may suffice, often taken by slowly dissolving in the mouth (噙化, qín huà). Yi Tang should be dissolved (烊化, yáng huà) into the strained decoction after the other herbs have been cooked and the dregs removed. It should not be boiled together with the other herbs, as it will become extremely sticky and difficult to strain. When used in pill or paste form, it serves as both a therapeutic ingredient and a binding agent.

Preparation

Yi Tang must not be decocted together with the other herbs. It should be dissolved (烊化, yáng huà) into the hot, strained decoction after all other herbs have been cooked and the dregs removed. Add Yi Tang to the warm liquid and stir until completely dissolved. This is because its extreme stickiness would foul the decoction process, making straining impossible and causing herb material to clump together. It can also be taken by slowly dissolving a piece in the mouth (噙化) for throat and cough conditions.

Common Ingredient Pairs

These ingredients are traditionally combined with Yi Tang for enhanced therapeutic effect

Gui Zhi
Gui Zhi Yi Tang 30g : Gui Zhi 9g (approximately 3:1)

Yi Tang paired with Gui Zhi creates a classic 'sweet and pungent generate Yang' (辛甘化阳) combination. Yi Tang's sweet warmth supplements the Spleen and moderates cramping, while Gui Zhi's pungent warmth unblocks Yang Qi and disperses Cold. Together they warm the middle burner far more effectively than either alone, simultaneously tonifying deficiency and dispelling cold.

When to use: Middle Jiao Deficiency Cold with cramping abdominal pain that improves with warmth, cold limbs, and weak digestion. This is the core pairing in Xiao Jian Zhong Tang.

Bai Shao
Bai Shao Yi Tang 30g : Bai Shao 18g (approximately 5:3)

Yi Tang's sweet warmth combined with Bai Shao's sour-bitter coolness creates an 'sour and sweet generate Yin' (酸甘化阴) pairing. Yi Tang relaxes cramping through its sweet nature while Bai Shao nourishes Blood, softens the Liver, and relieves spasm. Together they address both the Qi deficiency and the Liver overacting on a weak Spleen (Liver-Spleen disharmony) that causes abdominal cramping.

When to use: Abdominal cramping and pain due to middle deficiency with Liver-Spleen disharmony, especially when the pulse is wiry (string-like). Another core pairing from Xiao Jian Zhong Tang.

Gan Jiang
Gan Jiang Yi Tang 30g : Gan Jiang 12g (approximately 5:2)

Yi Tang supplements the middle Qi while Gan Jiang powerfully warms the interior and dispels deep Cold. Together they form a strong warming and tonifying combination that addresses severe middle burner Yang deficiency with intense Cold symptoms. Gan Jiang adds a dispersing, activating warmth that complements Yi Tang's nourishing warmth.

When to use: Severe middle burner Cold with intense abdominal pain, vomiting, inability to eat, and cold sensation in the abdomen. This pairing appears in Da Jian Zhong Tang.

Huang Qi
Huang Qi Huang Qi 15-30g : Yi Tang 30g (approximately 1:1 to 1:2)

Both herbs tonify Qi, but through different mechanisms. Huang Qi powerfully raises and consolidates Qi while Yi Tang gently nourishes and moistens the middle. Together they create a stronger Qi-building effect than either herb alone, with Huang Qi lifting what has sunk and Yi Tang filling what is empty.

When to use: Severe Qi deficiency with fatigue, shortness of breath, poor appetite, and abdominal pain from deficiency, as in Huang Qi Jian Zhong Tang.

Key Formulas

These well-known formulas feature Yi Tang in a prominent role

Xiao Jian Zhong Tang 小建中湯 King

This is the defining formula for Yi Tang. It serves as King herb, used in the largest dose (one sheng in the original text), showcasing its core actions of warming the middle, supplementing deficiency, and moderating urgency to relieve cramping abdominal pain. The formula treats Middle Jiao Deficiency Cold with Liver-Spleen disharmony and is one of Zhang Zhongjing's most celebrated prescriptions from the Shang Han Lun and Jin Gui Yao Lue.

Da Jian Zhong Tang 大建中湯 Deputy

In Da Jian Zhong Tang, Yi Tang works alongside the more intensely warming Shu Jiao (Sichuan pepper) and Gan Jiang (dried ginger) to treat severe middle burner Cold with violent abdominal pain and vomiting. Here Yi Tang supplements the Spleen while buffering the harshness of the pungent, hot herbs, demonstrating its nourishing and moderating role.

Huang Qi Jian Zhong Tang 黃芪建中湯 Deputy

This formula adds Huang Qi to Xiao Jian Zhong Tang to powerfully boost the Qi-tonifying effect. Yi Tang retains its role of warming and nourishing the middle while Huang Qi takes on the primary Qi-raising function. It treats severe deficiency fatigue ('all insufficiencies') with abdominal urgency, showing how Yi Tang anchors any 'Jian Zhong' (middle-building) formula.

Comparable Ingredients

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

Gan Cao
Yi Tang vs Gan Cao

Both Yi Tang and Gan Cao (Licorice root) are sweet, tonify the middle Qi, and moderate urgency to relieve pain. However, Gan Cao has a broader range of actions including resolving toxicity, harmonizing other herbs in a formula, and stopping cough through a different mechanism. Yi Tang is stronger at nourishing and moistening the middle burner and has a unique ability to nourish Blood alongside Qi. Gan Cao does not nourish Blood. Yi Tang is weaker than Gan Cao at relaxing muscles to relieve pain when used alone.

Dang Shen
Yi Tang vs Dang Shen

Both tonify Spleen Qi, but Dang Shen is a stronger standalone Qi tonic that also generates fluids and can be used for coughs with profuse sputum. Yi Tang is better for dry, non-productive coughs from Lung dryness, and its key advantage is its pain-moderating action for abdominal cramping, which Dang Shen lacks. Yi Tang also has a moistening, coating quality that Dang Shen does not share.

Feng Mi
Yi Tang vs Feng Mi

Both are sweet, warming food-substances that tonify the middle and moisten dryness. Feng Mi (Honey) is more strongly moistening for the intestines and better for constipation, and is also used externally and as a processing agent. Yi Tang has a stronger 'moderating urgency' action for cramping abdominal pain and is more specifically used in classical formulas for Middle Jiao Deficiency Cold with pain.

Common Substitutes & Adulterants

Related species and common adulterations to be aware of when sourcing Yi Tang

Yi Tang (jiāo yí, the medicinal form) is sometimes confused with or substituted by ordinary commercial maltose syrup or corn syrup, which may have different sugar profiles and lack the traditional fermentation process using barley malt. Modern industrial maltose is a purified crystalline powder (as listed in the 2020 Chinese Pharmacopoeia under excipients), which differs significantly from the traditional soft, sticky, amber-coloured jiāo yí described in classical texts. The hard form of Yi Tang (xíng/饧, a white candy block) should not be substituted for the soft form in prescriptions. Honey (Feng Mi) is sometimes used as a substitute when Yi Tang is unavailable, as both are sweet, warm, and nourishing to the Spleen, though their therapeutic profiles differ.

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

Toxicity Classification

Classical Chinese pharmacopoeia toxicity rating for Yi Tang

Non-toxic

Yi Tang is classified as non-toxic and is fundamentally a food product. It contains no known toxic alkaloids, glycosides, or other harmful compounds. However, excessive consumption can generate internal Dampness and Heat (as Zhu Danxi cautioned: 'Yi Tang belongs to Earth and is formed by Fire; Fire generates Damp-Heat'). Overconsumption may lead to abdominal bloating, loose stools, increased Phlegm production, and dental problems. In children, excessive intake can promote intestinal parasites and damage teeth, per classical warnings. The primary safety concern in modern use is its effect on blood sugar, as it is essentially a concentrated sugar.

Contraindications

Situations where Yi Tang should not be used or requires extra caution

Avoid

Damp-Heat accumulation in the middle burner (Spleen and Stomach). Yi Tang is sweet and warm, which can worsen internal Dampness and Heat, potentially generating more Phlegm and aggravating the condition.

Avoid

Fullness and distention in the middle burner (epigastric bloating, abdominal distention). Classical sources including Pin Hui Jing Yao state 'not suitable for use in cases of middle fullness.' The sweet, rich nature of Yi Tang can worsen stagnation.

Avoid

Nausea and vomiting (the 'vomiting patient'). Zhang Zhongjing cautioned that Xiao Jian Zhong Tang should not be used in vomiting patients because the sweet flavour can exacerbate nausea.

Avoid

Diabetes mellitus or blood sugar disorders. Yi Tang is essentially a sugar product (primarily maltose) and will raise blood glucose levels. People with diabetes or insulin resistance should avoid it.

Avoid

Phlegm-Heat cough with copious yellow sputum. Yi Tang's sweet, warm, moistening nature can generate more Phlegm and worsen Heat-type cough patterns.

Caution

Infantile malnutrition (gan disease) with food stagnation. The Ben Cao Gang Mu specifically warns against use in gan conditions. The sweetness can worsen food accumulation and Dampness in children.

Caution

Dental problems, gum disease, or tooth decay. Classical texts note that Yi Tang can damage the teeth, and Zhu Danxi warned it generates Damp-Heat. Excessive use should be avoided in people with dental concerns.

Caution

Kidney disease or Kidney deficiency patterns. The Ben Cao Qiu Zhen notes that 'Kidney disease especially forbids its use,' as the sweet, Damp nature of Yi Tang can burden Kidney function.

Special Populations

Important considerations for pregnancy, breastfeeding, and pediatric use

Pregnancy

Generally considered safe at standard medicinal doses during pregnancy. The Ben Cao Hui Yan actually records a classical recipe using Yi Tang with Sha Ren (Amomum) in warm water for threatened miscarriage (胎坠不安), suggesting it was traditionally regarded as pregnancy-safe and even used to calm a restless fetus. However, as with all substances during pregnancy, use should be guided by a qualified practitioner and kept within standard dosage ranges. Its high sugar content means excessive intake should be avoided, particularly in gestational diabetes.

Breastfeeding

No specific contraindications during breastfeeding. Yi Tang is essentially a food-grade sugar product and has been traditionally used as a nutritive supplement for postpartum women to support recovery and Spleen Qi. Its sweet, warming, and nourishing properties were considered beneficial for mothers after childbirth. However, breastfeeding mothers with concerns about blood sugar levels or who are managing postpartum diabetes should use it cautiously.

Children

Yi Tang has been traditionally used for children, particularly for cough (the classical recipe of radish juice with Yi Tang for childhood whooping cough is well known). However, classical sources specifically warn that children should not consume excessive amounts, as it can damage the teeth and promote intestinal parasites ('worms love sweetness, teeth belong to the Kidneys, sweet Earth overcomes Water'). The dosage for children should be reduced proportionally based on age and body weight, typically one-third to one-half of the adult dose. It should be avoided entirely in children with food stagnation, abdominal distention, or infantile malnutrition (gan disease).

Drug Interactions

If you are taking pharmaceutical medications, be aware of these potential interactions with Yi Tang

Hypoglycaemic medications (insulin, metformin, sulfonylureas, etc.): Yi Tang is a concentrated sugar product (approximately 89.5% maltose). It will directly raise blood glucose levels and could counteract the effects of blood sugar-lowering medications. Diabetic patients on any form of glucose management should avoid Yi Tang.

Blood glucose monitoring interference: Maltose can interfere with certain glucose monitoring systems that use glucose dehydrogenase pyrroloquinoline quinone (GDH-PQQ) test strips, producing falsely elevated glucose readings. This has been documented to cause dangerous clinical errors including inappropriate insulin administration. Only glucose oxidase-based test strips should be used in patients who have consumed maltose products.

No other specific pharmaceutical drug interactions are well-documented for Yi Tang. As a simple sugar, its pharmacological profile is straightforward, but its caloric and glycaemic impact should be considered in the context of any metabolic or endocrine condition under pharmaceutical management.

Dietary Advice

Foods and dietary considerations when taking Yi Tang

While taking Yi Tang or formulas containing it, avoid excessive cold, raw foods, and icy drinks, as these counteract its warm, Spleen-supportive nature. Greasy and rich foods that generate Dampness should also be limited, since Yi Tang itself has a Damp-generating tendency when overused. People using Yi Tang-containing formulas should favour easily digestible, warm, cooked foods that support the Spleen, such as congee, well-cooked grains, and root vegetables. Avoid excessive sour foods, which can counteract the sweet, relaxing nature of Yi Tang.

Botanical Description

Physical characteristics and morphology of the Yi Tang source source material

Yi Tang (饴糖, Maltose Syrup) is not a botanical herb derived from a single plant, but rather a processed sugar product made from grain. It is produced by fermenting and saccharifying starchy cereals using malt (sprouted barley or wheat) as the enzyme source. The traditional method involves cooking glutinous rice (or non-glutinous rice, millet, sorghum, or wheat) into a porridge, then mixing it with crushed barley malt and allowing the malt enzymes to convert the starch into maltose over several hours of gentle warming.

The result is a thick, viscous, amber to yellowish-brown syrup with a strongly sweet taste and sticky consistency. There are two forms: soft Yi Tang (胶饴, jiāo yí), which is the viscous liquid form used medicinally, and hard Yi Tang (白饴糖 or 饧, xíng), which is the solidified form made by whipping air into the soft syrup until it sets into a porous, yellowish-white candy block. Only the soft form (jiāo yí) is used in medicine.

Sourcing & Harvesting

Where Yi Tang is sourced, when it's harvested or collected, and how to assess quality

Harvesting season

Not applicable. Yi Tang is a processed food product made year-round by fermenting cooked grain (glutinous rice, millet, wheat, or corn) with barley malt. Classical sources note that autumn-produced Yi Tang was considered best for medicinal use.

Primary growing regions

Yi Tang is a processed product, not a wild-harvested plant, so it is produced throughout China wherever grain cultivation occurs. Traditionally, the highest quality medicinal Yi Tang (jiāo yí) was made from glutinous rice (nuò mǐ, 糯米), and southern China (where glutinous rice is the predominant crop) was the preferred source region. Northern China traditionally used millet (xiǎo mǐ) as the base grain. Modern industrial production commonly uses corn starch with enzymatic saccharification. The classical texts and the Shu Ben Cao specifically noted that Yi Tang made from glutinous rice was superior for medicinal use.

Quality indicators

The best quality Yi Tang for medicinal use is the soft form (jiāo yí, 胶饴): a thick, viscous liquid with a translucent pale yellow to amber colour. It should have a purely sweet taste with no off-flavours, sourness, or bitterness. The consistency should be like thick honey, highly sticky and stretchy when pulled. Good quality Yi Tang has a pleasant malt aroma. The hard, white, crystalline form (xíng, 饧) is used only as a food confection and is not suitable for medicinal use. Avoid product that is overly dark, has a burnt smell, tastes sour (indicating fermentation gone wrong), or contains visible impurities.

Classical Texts

Key passages from the classical Chinese medical texts that describe Yi Tang and its therapeutic uses

Ming Yi Bie Lu (名医别录) — Wei-Jin Period

Original: 味甘，微温。主补虚乏，止渴，去血。

Translation: Sweet in flavour, slightly warm. It mainly supplements deficiency and exhaustion, stops thirst, and resolves [stagnant] blood.

Qian Jin Shi Zhi (千金·食治) — Sun Simiao, Tang Dynasty

Original: 补虚冷，益气力，止肠鸣、咽痛，除唾血，却咳嗽。

Translation: It supplements deficiency-cold, boosts Qi and strength, stops intestinal rumbling and sore throat, eliminates blood-streaked sputum, and alleviates coughing.

Ri Hua Zi Ben Cao (日华子本草) — Song Dynasty

Original: 益气力，消痰止嗽，并润五脏。

Translation: It boosts Qi and strength, dispels Phlegm, stops coughing, and moistens all five Yin organs.

Ben Cao Jing Shu (本草经疏) — Miao Xiyong, Ming Dynasty

Original: 饴糖，甘入脾，而米麦皆养脾胃之物，故主补虚乏，仲景建中汤用之是也。

Translation: Yi Tang: its sweet flavour enters the Spleen, and since rice and wheat both nourish the Spleen and Stomach, it mainly supplements deficiency and exhaustion. This is precisely why Zhongjing used it in the Jian Zhong Tang formulas.

Yao Zheng Xu Bian (药征续编) — Murai Kinzan, Edo Period Japan

Original: 胶饴之功，盖似甘草及蜜，故能缓诸急。

Translation: The function of jiāo yí is broadly similar to Gan Cao (licorice) and honey: it can relax all types of urgency [cramping, spasmodic pain].

Historical Context

The history and evolution of Yi Tang's use in Chinese medicine over the centuries

Yi Tang is one of the oldest artificially produced sugars in Chinese civilisation, with a history spanning nearly 3,000 years. References to 'yí' (饴) and 'xíng' (饧) appear in ancient Zhou Dynasty texts including the Shi Jing (Book of Songs) and the Li Ji (Book of Rites), where it was used both as a food sweetener and in ritual offerings. The character 饴 itself reflects its food-grain origin, combining the radical for 'food' (饣) with a phonetic component.

Its earliest systematic medicinal documentation appears in the Ming Yi Bie Lu (名医别录), compiled during the Wei-Jin period. However, it was Zhang Zhongjing (张仲景) in the Eastern Han Dynasty who elevated Yi Tang to a central therapeutic role. In his Shang Han Lun and Jin Gui Yao Lue, Yi Tang serves as the chief (jun) herb in the famous Jian Zhong Tang ('Construct the Middle') family of formulas: Xiao Jian Zhong Tang, Da Jian Zhong Tang, and Huang Qi Jian Zhong Tang. These remain among the most important formulas for treating Spleen and Stomach deficiency-cold with abdominal pain. The use of a common food substance as the chief ingredient of a major medicinal formula is distinctive and reflects the classical principle that food and medicine share the same origin (药食同源).

Yi Tang also has deep cultural significance. It was traditionally made into candy figurines (糖人) sold at festivals, and was shaped into sticky 'sugar melons' (糖瓜) offered to the Kitchen God (灶王爷) on the 23rd day of the 12th lunar month to sweeten his report to heaven. The Tian Gong Kai Wu (天工开物) by Song Yingxing (Ming Dynasty) documents the production method in detail.

Modern Research

4 published studies investigating the pharmacological effects or clinical outcomes of Yi Tang

1

Randomized controlled trial: effects of Daikenchuto (TU-100) on gastrointestinal and colonic transit in functional constipation (RCT, 2013)

Iturrino J, Camilleri M, Wong BS, et al. Alimentary Pharmacology & Therapeutics, 2013, 37(8): 776-785.

This double-blind, placebo-controlled trial at the Mayo Clinic enrolled 45 female patients with functional constipation. Daikenchuto (Da Jian Zhong Tang), a formula in which maltose powder comprises about 89% of the preparation, was tested at two dosages for 28 days. The study found that Daikenchuto stimulates gastrointestinal motility and decreases rectal compliance, though the underlying mechanisms remained unclear.

DOI
2

Multicenter RCT of Daikenchuto for gastrointestinal dysfunction after colon surgery (RCT, 2015)

Katsuno H, Maeda K, Kaiho T, et al. Journal of Gastroenterology, 2015, 50(4): 413-420.

This large phase III exploratory trial (JFMC39-0902) enrolled 386 patients undergoing open colectomy for colon cancer across 51 Japanese sites. Patients received either Daikenchuto (15 g/day, containing maltose as the primary excipient) or placebo postoperatively. Moderate effects on gastrointestinal recovery were observed approximately one week after surgery, though the clinical benefits were not conclusively demonstrated.

PubMed
3

Daikenchuto alleviates experimental colitis by reshaping microbial profiles and enhancing ILC3s (Preclinical, 2022)

Ikeguchi M, et al. Frontiers in Immunology, 2022, 13: 882633.

In a mouse model of DSS-induced colitis, Daikenchuto (which contains maltose as a major component) significantly attenuated colitis severity while maintaining beneficial gut microbiota (Lactobacillaceae), increasing colonic propionate levels, and protecting epithelial integrity. This suggests mechanisms through which the formula supports gastrointestinal health.

PubMed
4

Multicenter RCT: Daikenchuto for chronic constipation with abdominal bloating (RCT, 2023)

Hoshino N, Hida K, et al. Neurogastroenterology and Motility, 2023.

A multicenter, double-blind, placebo-controlled trial enrolled 67 patients with chronic constipation (Rome III criteria). After 4 weeks of treatment, Daikenchuto resulted in significantly higher overall treatment efficacy than placebo, with pronounced improvements in stool consistency and lower gastrointestinal symptom scores.

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.