Honeysuckle, also known as Jin Yin Hua (金银花, Lonicera japonica), is named in the Ben Cao Gang Mu (Compendium of Materia Medica) due to its flowers initially blooming white and later turning yellow. The medicinal material Jin Yin Hua consists of the dried flower buds or freshly opened flowers of the plant from the Caprifoliaceae family.
Since ancient times, Jin Yin Hua has been renowned for its extensive medicinal value. Its primary functions are to clear heat and detoxify, treating conditions such as febrile diseases, heat-toxicity dysentery, and carbuncles. Modern research has demonstrated that Jin Yin Hua contains pharmacologically active components such as chlorogenic acid and luteolin glycosides, which exhibit strong inhibitory effects against various pathogenic bacteria, including hemolytic streptococci and Staphylococcus aureus, as well as viruses causing upper respiratory infections. Additionally, it can enhance immunity, prevent early pregnancy, protect the liver, combat tumors, reduce inflammation, lower fever, stop bleeding (coagulation), and inhibit intestinal cholesterol absorption. Its clinical applications are very broad, and it can be combined with other medications to treat respiratory infections, bacterial dysentery, acute urinary tract infections, hypertension, and over 40 other conditions.
Honeysuckle vine decoction has a certain therapeutic effect on skin itching such as eczema in children and inhibits various pathogenic bacteria and viruses in livestock. During animal husbandry, adding a certain amount of honeysuckle vine leaves (Ren Dong Teng) powder or decoction can effectively prevent and treat animal febrile diseases, wind-heat colds, pharyngitis, pneumonia, dysentery, ulcers, erysipelas, and cellulitis. Using Lian Qiao (连翘), Ban Lan Gen (板蓝根) to decoct Jin Yin Hua soup can treat mumps; Jin Yin Hua tea can dispel summer heat and brighten the eyes; Lian Qiao Jin Yin Hua cool soup can treat external febrile cough. Additionally, boiling Jin Yin Hua, Chrysanthemum, Platycodon, and Licorice in water for 10 minutes, then cooling, can be consumed as a beverage to treat pharyngitis and tonsillitis.
Author: Du Zeyuan, Geriatrics Department
Initial Review: Zhang Weidong
Re-review: Li Funai
Approval: Wang Yi
Typesetting: Li Funai