Evidence supporting the use of: Scallion
For the health condition: Cough (damp)

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Scallion (Allium fistulosum), also known as spring onion or green onion, has a long history of use in Traditional Chinese Medicine (TCM) for treating coughs associated with "dampness." In TCM theory, scallion is considered to have a warming property and is believed to help release the exterior (expel pathogens from the superficial layers of the body) and resolve mild cases of cough, particularly those caused by wind-cold or damp conditions. Classical texts such as the "Shennong Bencao Jing" mention scallion as an herb used for dispersing cold and supporting respiratory symptoms. It is often prepared as a decoction or porridge, sometimes in combination with ginger, to alleviate the early stages of cough and congestion.

However, there is limited scientific research specifically validating the effectiveness of scallion for cough, especially in the context of "damp" cough as understood in TCM. While scallion contains some sulfur compounds and flavonoids with mild antimicrobial and anti-inflammatory effects, clinical evidence for its efficacy against coughs is lacking. As such, its use is primarily justified by tradition and empirical application in TCM rather than by robust scientific studies. For these reasons, the evidence rating supporting its use is moderate (2), based on historical and traditional use rather than scientific validation.

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