Introduction of Dang Gui: Dong Quai, Chinese Angelica Root
✵The article records the herb Chinese Angelica—its English name, Latin name, Pinyin name, properties and flavors, botanical source—Angelica sinensis (Oliv.) Diels., and provides a detailed introduction to the botanical features, growth characteristics, and ecological environment of this plant species; the characteristics of the herb; its pharmacological actions, medicinal efficacy, and administration guidelines.
Radix Angelicae Sinensis (Chinese Angelica)
Pinyin Name: Dāng Guī
English Name: Chinese Angelica, Chinese Angelica Root, Dong Quai
Latin Name:Radix Angelicae Sinensis Properties and Flavors: Warm in nature; pungent and sweet in taste
Brief Introduction:Radix Angelicae Sinensis is the dried root of Angelica sinensis (Oliv.) Diels. It is used (1) to nourish the blood for treating blood deficiency of the heart and liver; (2) to activate blood circulation and regulate menstruation for treating menstrual disorders; and (3) as an emollient and mild laxative for treating chronic constipation in the elderly and debilitated individuals. The herb is commonly known as Radix Angelicae Sinensis, Chinese Angelica Root, or Dāng Guī.
Botanical Source: Classical herbal book define Radix Angelicae Sinensis (Chinese Angelica) as the dried root of Angelica sinensis (Oliv.) Diels., a species of the genus Angelica L., family Apiaceae (Umbelliferae), order Apiales. This widely used species is described below:
Angelica sinensis (Oliv.) Diels.
Botanical Description: The plant is commonly known as Angelica sinensis, Chinese Angelica, Dāng Guī, Dong Quai, or Tang Kuei. It is the dried root of Angelica polymorpha Maxim. var. sinensis (Oliv.) Diels., synonymously referred to as Angelica sinensis (Oliv.) Diels., a member of the Apiaceae family (Umbelliferae, parsley family). The herb exhibits mild laxative activity, though it is primarily employed for its uterine tonic, antispasmodic, and alterative (blood-purifying) effects.
Angelica Sinensis is native to eastern Asia. It flowers from August to September, and its seeds mature from September to October. The flowers are hermaphroditic (bearing both stamens and gynoecia) and insect-pollinated. The plant is self-fertile and tolerates semi-shade (light woodland) or full sun, requiring moist soil.
Angelica sinensis (Oliv.) Diels. is a perennial aromatic herb of the Apiaceae family. It grows 0.4–1 meter tall. Roots are terete (cylindrical), branched, bearing numerous succulent fibrous roots; they are yellowish-brown and strongly aromatic. The stem is erect, green or purplish, longitudinally deeply grooved, smooth, and glabrous.
Leaf: Trifoliolate; leaves are bipinnatifid to tripinnatifid; petioles are 3–11 cm long; base expanded into a tubular membranous sheath, purple or green; basal and lower cauline leaves are ovate, 8–18 cm long × 15–20 cm wide; leaflets are in three pairs; lower pair of petiolules are 0.5–1.5 cm long; adapical pair of lobules are sessile; terminal lobes are ovate or ovate-lanceolate, 1–2 cm long × 5–15 mm wide, 2–3-lobed; margin is incised-serrate, teeth are acute; lower surface and margins sparsely covered with mamillate white pubescence; upper cauline leaves reduced to saccate (pouch-like) sheaths and pinnate leaflets.
Flowers: Compound umbel is apical; peduncles are 4–7 cm long, densely pilose; rays 9–30; 2 involucre bracts, linear or absent; umbellules have 13–36 flowers; 2–4 bracteoles, linear; calyx teeth 5, ovate; flowers are white; pedicels are densely pilose; petals are ovate-oblong, apex is narrow-acuminate and inflexed (recurved); style is short; stylopodium is conical. Flowering occurs from June to July.
Fruit: fruits are elliptic to ovate, 4–6 mm long × 3–4 mm wide; dorsal ribs are linear and protuberant; lateral ribs broadened into thin, wing-like structures, as wide as or slightly wider than the fruit body; wing margins are lilac; each dorsal furrow contains one vitta (oil duct); commissure contains two vittae. Fruiting from July to September.
The cultivated A. sinensis (Oliv.) Diels. from Min County exhibits several distinguishing features: stems are purple; leaves are ternately tripinnatifid and purple; basal and lower cauline leaves are ovate; terminal lobes are ovate or ovate-lanceolate; margin is incised-serrate; flowers are white, petal margins are lilac.
Ecological Environment: Angelica sinensis (Oliv.) Diels. is native to eastern Asia and grows in highland areas and cool, damp regions of western and northwestern China. Cultivated plants thrive at altitudes of approximately 2,000 meters above sea level.
Growth Characteristics: This species is a cool-temperature, long-day plant tolerant of cold and cool climates. It is best cultivated at altitudes of 1,500–3,000 meters above sea level. At lower altitudes, bolting rates increase significantly, and mature plants often fail to survive summer heat. During the seedling stage, it prefers shade with light transmittance of about 10%; direct, intense sunlight must be avoided. Mature plants tolerate strong light. Ideal cultivation sites have deep, loose, fertile, humus-rich sandy loam soils with good drainage. It is unsuitable for low-lying, waterlogged areas; heavy, easily compacted clay soils; or infertile sandy soils. Continuous cropping should be avoided.
Characteristics of the Herb: The dried root consists of three parts: the root head (Dāng Guī Tóu), the main taproot (Dāng Guī Shēn), and the fibrous roots plus root tips (Dāng Guī Wěi). The root head and taproot are short and stout, slightly cylindrical, bearing 3–5 (or more) lateral rootlets in the lower portion; total length is 15–25 cm. The surface is yellowish-brown to tan (chocolate brown), with irregular vertical wrinkles and elliptical lenticels (or elongated lenticel-like protrusions). The root head measures 1.5–3.5 cm in length and 1.5–3 cm (or up to 4 cm) in diameter; it exhibits annular cross striations, a blunt apex, and often bears several protruding root-stem scars. Residues of purple or yellow-green stem and leaf sheaths persist at the upper end, and the tip displays multiple layers of scaly leaf base remnants. The taproot surface is uneven. Lateral rootlets measure 0.3–1 cm (or 0.4–1 cm) in diameter—thicker proximally and tapering distally—often twisted, with occasional fibrous root scars.The herb is firm and hard but hygroscopic: it readily absorbs moisture from air or during processing (e.g., steaming), becoming soft and pliable. The fracture surface is yellowish-white or light yellowish-brown (fallow); the cortex is thick, fissured, and studded with numerous brown punctate secretory cavities and brownish oil spots. The xylem is light, with fine, dense radial lines; the cambium ring is yellowish-brown. The herb possesses a strong aromatic odor and tastes sweet, pungent, and slightly bitter.
Higher-grade medicinal material features a thick, elongated taproot, oily or oleose texture, brown bark, fullness, a yellowish-white fracture surface, and a pronounced aromatic fragrance. Inferior medicinal material is woody, dry, non-oily, or exhibits a greenish-brown fracture surface—and is unsuitable for medicinal use.
High-grade taproots are large, long, with few lateral rootlets and a yellowish-white cross-section emitting a strong aroma. Low-grade taproots are short, highly branched (many rootlets), weakly aromatic, and exhibit a reddish-brown cross-section.
Collection: Angelica sinensis is harvested in late autumn. After removal of lateral rootlets and brief sun-withering, roots are bundled, suspended on racks, and slowly dried over gentle heat. They are then sliced and used either raw or processed by stir-baking with wine.
Chinese Angelica Root is classified into several forms and grades: Wine-Processed Chinese Angelica (prepared with wine), Whole Chinese Angelica Root, Chinese Angelica Root Body (Dāng Guī Shēn), Chinese Angelica Root Tail (Dāng Guī Wěi), and Chinese Angelica Rootlets.
Dong Quai—the dried, processed root of Angelica sinensis—is also known as Chinese Angelica and has been used for millennia in traditional Chinese medicine. It remains one of the most widely used herbs in TCM, primarily indicated for women’s health conditions. It is sometimes termed “Female Ginseng” due to its traditional applications in gynecologic disorders—including dysmenorrhea and pelvic pain—as well as postpartum recovery, convalescence from illness, and fatigue or low vitality. It is also employed to nourish the blood, support cardiovascular health, alleviate hypertension, reduce inflammation, relieve headaches, combat infections, and mitigate neuropathic pain.
Pharmacological Actions: (1) The volatile oil exerts a bidirectional effect on uterine smooth muscle; lowers blood pressure; improves myocardial ischemia; exhibits antiarrhythmic, antiasthmatic, immunomodulatory, and anti-inflammatory activities. (2) It reduces blood lipid levels and significantly promotes hematopoiesis. (3) It enhances immune function. (4) It exerts hepatoprotective effects. (5) It demonstrates in vitro antibacterial activity against Shigella dysenteriae, Salmonella typhi, Bacillus paratyphosus, Escherichia coli, Corynebacterium diphtheriae, Vibrio cholerae, and hemolytic streptococci (Groups A and B).
Medicinal Efficacy: Nourishes the blood and activates blood circulation; nourishes and harmonizes the blood; regulates menstruation and alleviates pain; moistens dryness and acts as a mild laxative for constipation due to intestinal dryness. It is indicated for syndromes of blood deficiency—such as sallow complexion, dizziness, palpitations, headache, irregular menstruation (menoxenia), amenorrhea (menischesis), dysmenorrhea (abdominal pain before or during menstruation), menorrhagia and metrorrhagia (excessive or irregular uterine bleeding), deficiency-cold abdominal pain, abdominal masses or accumulations, Wei Bi (limb numbness, weakness, or impaired sensation), rheumatic arthralgia, skin and muscle numbness, constipation due to intestinal dryness, bloody dysentery with tenesmus, carbuncles, gangrene, sores, and traumatic injuries. Yellow millet Wine-processed Angelica root specifically enhances blood-activating and menstruation-regulating effects and is indicated for amenorrhea, dysmenorrhea, rheumatic arthralgia, and traumatic injuries.
Administration of Radix Angelicae Sinensis (Dāng Guī):
Reference:
Administration Guide of Radix Angelicae Sinensis (Dāng Guī)
TCM Books:
(1) Internally: 6–12 grams per day, typically as a water decoction; (2) Internally: Water decoction, 1.5–3 qián (≈ 4.5–9 grams); wine-infused preparation; pills; powders; ointments (for topical application). ③. Internally: Water decoction, 6–12 grams; wine-infused preparation; pills; powders; ointments (for topical application).
Contraindications, Precautions, and Adverse Reactions: Radix Angelicae Sinensis is contraindicated with sweet sedge (Acorus calamus), Sargassum spp. (Hai Zao), and fresh ginger (Zingiber officinale, Sheng Jiang). It should not be used in case of bleeding from excessive heat; It should be cautiously used in case of overabundance of dampness and abdominal distension, diarrhea.
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1. Introduction of Dang Gui: Dong Quai, Chinese Angelica Root
✵The article records the herb Chinese Angelica—its English name, Latin name, Pinyin name, properties and flavors, botanical source—Angelica sinensis (Oliv.) Diels., and provides a detailed introduction to the botanical features, growth characteristics, and ecological environment of this plant species; the characteristics of the herb; its pharmacological actions, medicinal efficacy, and administration guidelines.
Pinyin Name: Dāng Guī
Botanical Description: The plant is commonly known as Angelica sinensis, Chinese Angelica, Dāng Guī, Dong Quai, or Tang Kuei. It is the dried root of Angelica polymorpha Maxim. var. sinensis (Oliv.) Diels., synonymously referred to as Angelica sinensis (Oliv.) Diels., a member of the Apiaceae family (Umbelliferae, parsley family). The herb exhibits mild laxative activity, though it is primarily employed for its uterine tonic, antispasmodic, and alterative (blood-purifying) effects.
Angelica sinensis (Oliv.) Diels. is a perennial aromatic herb of the Apiaceae family. It grows 0.4–1 meter tall. Roots are terete (cylindrical), branched, bearing numerous succulent fibrous roots; they are yellowish-brown and strongly aromatic. The stem is erect, green or purplish, longitudinally deeply grooved, smooth, and glabrous.
Leaf: Trifoliolate; leaves are bipinnatifid to tripinnatifid; petioles are 3–11 cm long; base expanded into a tubular membranous sheath, purple or green; basal and lower cauline leaves are ovate, 8–18 cm long × 15–20 cm wide; leaflets are in three pairs; lower pair of petiolules are 0.5–1.5 cm long; adapical pair of lobules are sessile; terminal lobes are ovate or ovate-lanceolate, 1–2 cm long × 5–15 mm wide, 2–3-lobed; margin is incised-serrate, teeth are acute; lower surface and margins sparsely covered with mamillate white pubescence; upper cauline leaves reduced to saccate (pouch-like) sheaths and pinnate leaflets.
Flowers: Compound umbel is apical; peduncles are 4–7 cm long, densely pilose; rays 9–30; 2 involucre bracts, linear or absent; umbellules have 13–36 flowers; 2–4 bracteoles, linear; calyx teeth 5, ovate; flowers are white; pedicels are densely pilose; petals are ovate-oblong, apex is narrow-acuminate and inflexed (recurved); style is short; stylopodium is conical. Flowering occurs from June to July.
The cultivated A. sinensis (Oliv.) Diels. from Min County exhibits several distinguishing features: stems are purple; leaves are ternately tripinnatifid and purple; basal and lower cauline leaves are ovate; terminal lobes are ovate or ovate-lanceolate; margin is incised-serrate; flowers are white, petal margins are lilac.
Growth Characteristics: This species is a cool-temperature, long-day plant tolerant of cold and cool climates. It is best cultivated at altitudes of 1,500–3,000 meters above sea level. At lower altitudes, bolting rates increase significantly, and mature plants often fail to survive summer heat. During the seedling stage, it prefers shade with light transmittance of about 10%; direct, intense sunlight must be avoided. Mature plants tolerate strong light. Ideal cultivation sites have deep, loose, fertile, humus-rich sandy loam soils with good drainage. It is unsuitable for low-lying, waterlogged areas; heavy, easily compacted clay soils; or infertile sandy soils. Continuous cropping should be avoided.
Characteristics of the Herb: The dried root consists of three parts: the root head (Dāng Guī Tóu), the main taproot (Dāng Guī Shēn), and the fibrous roots plus root tips (Dāng Guī Wěi). The root head and taproot are short and stout, slightly cylindrical, bearing 3–5 (or more) lateral rootlets in the lower portion; total length is 15–25 cm. The surface is yellowish-brown to tan (chocolate brown), with irregular vertical wrinkles and elliptical lenticels (or elongated lenticel-like protrusions). The root head measures 1.5–3.5 cm in length and 1.5–3 cm (or up to 4 cm) in diameter; it exhibits annular cross striations, a blunt apex, and often bears several protruding root-stem scars. Residues of purple or yellow-green stem and leaf sheaths persist at the upper end, and the tip displays multiple layers of scaly leaf base remnants. The taproot surface is uneven. Lateral rootlets measure 0.3–1 cm (or 0.4–1 cm) in diameter—thicker proximally and tapering distally—often twisted, with occasional fibrous root scars.The herb is firm and hard but hygroscopic: it readily absorbs moisture from air or during processing (e.g., steaming), becoming soft and pliable. The fracture surface is yellowish-white or light yellowish-brown (fallow); the cortex is thick, fissured, and studded with numerous brown punctate secretory cavities and brownish oil spots. The xylem is light, with fine, dense radial lines; the cambium ring is yellowish-brown. The herb possesses a strong aromatic odor and tastes sweet, pungent, and slightly bitter.
Higher-grade medicinal material features a thick, elongated taproot, oily or oleose texture, brown bark, fullness, a yellowish-white fracture surface, and a pronounced aromatic fragrance. Inferior medicinal material is woody, dry, non-oily, or exhibits a greenish-brown fracture surface—and is unsuitable for medicinal use.
Collection: Angelica sinensis is harvested in late autumn. After removal of lateral rootlets and brief sun-withering, roots are bundled, suspended on racks, and slowly dried over gentle heat. They are then sliced and used either raw or processed by stir-baking with wine.
Chinese Angelica Root is classified into several forms and grades: Wine-Processed Chinese Angelica (prepared with wine), Whole Chinese Angelica Root, Chinese Angelica Root Body (Dāng Guī Shēn), Chinese Angelica Root Tail (Dāng Guī Wěi), and Chinese Angelica Rootlets.
Dong Quai—the dried, processed root of Angelica sinensis—is also known as Chinese Angelica and has been used for millennia in traditional Chinese medicine. It remains one of the most widely used herbs in TCM, primarily indicated for women’s health conditions. It is sometimes termed “Female Ginseng” due to its traditional applications in gynecologic disorders—including dysmenorrhea and pelvic pain—as well as postpartum recovery, convalescence from illness, and fatigue or low vitality. It is also employed to nourish the blood, support cardiovascular health, alleviate hypertension, reduce inflammation, relieve headaches, combat infections, and mitigate neuropathic pain.
Pharmacological Actions: (1) The volatile oil exerts a bidirectional effect on uterine smooth muscle; lowers blood pressure; improves myocardial ischemia; exhibits antiarrhythmic, antiasthmatic, immunomodulatory, and anti-inflammatory activities. (2) It reduces blood lipid levels and significantly promotes hematopoiesis. (3) It enhances immune function. (4) It exerts hepatoprotective effects. (5) It demonstrates in vitro antibacterial activity against Shigella dysenteriae, Salmonella typhi, Bacillus paratyphosus, Escherichia coli, Corynebacterium diphtheriae, Vibrio cholerae, and hemolytic streptococci (Groups A and B).
Medicinal Efficacy: Nourishes the blood and activates blood circulation; nourishes and harmonizes the blood; regulates menstruation and alleviates pain; moistens dryness and acts as a mild laxative for constipation due to intestinal dryness. It is indicated for syndromes of blood deficiency—such as sallow complexion, dizziness, palpitations, headache, irregular menstruation (menoxenia), amenorrhea (menischesis), dysmenorrhea (abdominal pain before or during menstruation), menorrhagia and metrorrhagia (excessive or irregular uterine bleeding), deficiency-cold abdominal pain, abdominal masses or accumulations, Wei Bi (limb numbness, weakness, or impaired sensation), rheumatic arthralgia, skin and muscle numbness, constipation due to intestinal dryness, bloody dysentery with tenesmus, carbuncles, gangrene, sores, and traumatic injuries. Yellow millet Wine-processed Angelica root specifically enhances blood-activating and menstruation-regulating effects and is indicated for amenorrhea, dysmenorrhea, rheumatic arthralgia, and traumatic injuries.
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