What are the differences between wine-processed Polygonatum and common Polygonatum?

The distinction between wine-processed Polygonatum and Polygonatum lies in their preparation methods. It is necessary to consult a doctor for syndrome differentiation before taking the medicine. Polygonatum is a traditional Chinese medicine for nourishing yin. It tastes sweet, has a neutral nature, and is associated with the spleen, lung, and kidney meridians. After ingestion, it can tonify qi, nourish yin, invigorate the spleen, moisten the lung, and benefit the kidney. It can improve symptoms such as spleen-stomach qi deficiency, fatigue, insufficient stomach yin, dry cough due to lung deficiency, and insufficient essence and blood.

Wine-processed Polygonatum is primarily formed after soaking Polygonatum in wine. The preparation process usually involves washing Polygonatum, drying it to about 70-80% moisture content, placing it in a gauze bag, tying the bag tightly, and soaking it in a wine jar to eliminate its irritants. In contrast, Polygonatum that has not undergone soaking in alcohol may not have its irritants eliminated. As this medicine is a Chinese patent medicine, it is necessary to consult a doctor for syndrome differentiation before taking it to avoid blind use and potential adverse effects. Since Polygonatum tends to promote dampness, patients with spleen deficiency with dampness, excessive cough with phlegm, and cold-induced loose stools should avoid taking it to prevent discomfort after medication. If discomfort occurs after taking the medicine, discontinue use immediately and seek medical attention at a formal hospital to avoid delaying treatment. During daily life and medication, it is also important to maintain a light diet and avoid spicy and irritating foods such as chili peppers and black pepper, as they may affect the normal efficacy of the medication.