Volume 9, Issue 3 (12-2019)
cmja 2019, 9(3): 3744-3747 |
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1- Department of Iranian Medicine, School of Iranian Traditional Medicine, Qom University of Medical Sciences and Health Services, Qom, Iran. , moradi.medicine@yahoo.com
2- Research Institute for Islamic & Complementary Medicine, Iran University of Medical Sciences, Tehran, Iran.; School of Traditional Medicine, Iran University of Medical Sciences, Tehran, Iran.
3- Department of Traditional Pharmacy, School of Traditional Medicine, Tehran University of Medical Sciences, Tehran, Iran.
4- Department of Iranian Medicine, School of Iranian Traditional Medicine, Qom University of Medical Sciences and Health Services, Qom, Iran.
2- Research Institute for Islamic & Complementary Medicine, Iran University of Medical Sciences, Tehran, Iran.; School of Traditional Medicine, Iran University of Medical Sciences, Tehran, Iran.
3- Department of Traditional Pharmacy, School of Traditional Medicine, Tehran University of Medical Sciences, Tehran, Iran.
4- Department of Iranian Medicine, School of Iranian Traditional Medicine, Qom University of Medical Sciences and Health Services, Qom, Iran.
Abstract: (3728 Views)
Hypertension can be classified into HOT and COLD in Persian medicine. In HOT hypertension, cardiac output is increased which causes an increase in heart rate or stoke volume; therefore, treated with bloodletting (cold temperament), food such as barley is recommended. In COLD hypertension, blood viscosity or arterial sympathetic tone is increased which is usually associated with mental stress which is treated with relaxation techniques such as dry cupping and hot food such as olive.
Type of Study: Applicable |
Subject:
Traditional medicine
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