Rahim Firouzi Bostan Abad, Roshanak Ghods, Arman Zargaran, Hossein Moradi Dehnavi

Journal: Complementary Medicine Journal Arak University of Medical Sciences

Year: 2019

Abstract:

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.

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