• The Journal of Korean Medical History
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• v.20 no.1
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• pp.7-12
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• 2007

Wang Hao Gu is a famous Chinese medical scientist of the 13 century. He studied the oldest classic in China, Huangjaenaekyung, and also studied Zhangzhongjing's medical documents. He was influenced by contemporary medical scientists Zhang Yuan Su and Li Dong Yuan, and came up with an original medical theory Yinzheng. Although he is of considerable importance in the history of medicine, not many studies on him were done in Korea although Korean medicine was influenced by Chinese medicine. This study focuses on the study of his insight on medical stuffs and theory of Shanghan.

• The Journal of Korean Medical History
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• v.28 no.2
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• pp.23-36
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• 2015

Objectives : This research had been designed to survey Li Chan 's viewpoint of physiological characteristics of tripple energizers and discover his own medical distinction in them. Methods : First, look up contents related with it's physiological characteristics in his book, Introduction to Medicine. Second, investigate which books they had derived from. Third, decide whether the contents were originative or not. Results & Conclusions : Even though his viewpoint of it's characteristics mostly followed Neijing (內經) and Nanjing (難經), he partially changed and added some theories in his book. For example, he regarded that tripple energizers played a role in not only 6 vowels but also 5 viscera, developed man's essence-spirit and made his joints strong. These came from Wang Haogu (王好古)'s CiShiNanJi (此事難知), Suwen (素問) ShengQiTongTianLun (生氣通天論) and so on.

• Journal of Korean Medical classics
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• v.35 no.4
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• pp.97-114
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• 2022

Objectives : Background research on the history of Huangbo's taste being written as 'pungent' was undertaken, after which its clinical meaning was examined from the medical perspective that was behind the medicinal's taste designation. Furthermore, through various understandings on the 'pungent' taste within the process of clinical application, the meaning of 'pungent' in Korean medicinal research was re-evaluated. Methods : Description of Huangbo's taste as 'pungent' as written in medical texts were chronologically examined to determine its origin. The clinical meaning of the pungent taste of Huangbo was examined within the broad medical perspective of doctors who were behind these descriptions. Results & Conclusions : The pungent taste of Huangbo was first described by Zhang Yuansu, followed by doctors of the Yishui School such as Li Dongyuan, Wang Haogu, etc., during which such knowledge was established and contributed to recognition of Huangbo's effect as tonifying Kidney deficiency and treatment of fire within water, after reaching the Kidney. Li Dongyuan understood the meaning of Huangbo's pungent taste as eliminating Yin fire and restoring the upward direction, ultimately restoring the general 'Rising-Falling-Floating-Sinking' mechanism within the context of his inner damage treatment. On the other hand, Zhu Danxi interpreted the pungentness of Huangbo based on his understanding of the nature of fire and action towards it. It seems as Huangbo's effects were understood within a relatively narrow frame, application of its pungent taste became vague, which gave rise to criticism by later period doctors, ultimately leading to an ambiguous understanding of the pungent taste of Huangbo.