Evidence supporting the use of: Chard
For the body system: Spleen
Synopsis
Source of validity: Traditional
Rating (out of 5): 2
Chard (Beta vulgaris subsp. vulgaris), commonly known as Swiss chard, has been used in various traditional medicine systems, particularly in Traditional Chinese Medicine (TCM), to support the Spleen body system. In TCM, the Spleen is not only an anatomical organ but is also associated with digestive function and the transformation and transportation of nutrients throughout the body. Chard is considered a nourishing vegetable that helps to tonify the Spleen and improve digestion due to its mild, slightly sweet flavor and nutrient density. Historical texts and herbal compendia mention leafy greens like chard as beneficial for Spleen Qi, though chard itself is not as prominent as other herbs specifically targeted for Spleen support.
From a scientific perspective, there is limited direct evidence linking chard to improved spleen function. Modern research highlights chard’s nutritional profile, which includes vitamins (such as vitamin K, vitamin A, and vitamin C), minerals (like magnesium and iron), and antioxidants. These nutrients contribute to overall health and can indirectly support immune and metabolic functions. However, no studies specifically confirm chard’s effects on the Spleen as defined in TCM or its equivalent in Western medicine. Thus, the use of chard for spleen support is justified primarily by tradition, with moderate historical but little scientific evidence.
Other ingredients that support Spleen
green chirettaapple
apricot
artichoke
astragalus
myrobalan
Beta-Glucan
black garlic
blackberry
bovine liver
bovine spleen
broccoli
rice
bupleurum falcatum
catechins
catjang cowpea
cauliflower
chaga mushroom
chamomile
chen pi
collard
Coptis chinensis
turmeric
curcumin
dandelion
diallyl disulfide (DADS)
dyer’s woad root
eleuthero
fruit and vegetable blend (proprietary)
fruit blend (proprietary)
fu ling
gardenia
garlic bulb
ginger
ginseng
glehnia root
goldenseal
gooseberry
grape
onion
green tea
Indian tinospora
iron
knotweed
jujube
kale
kelp
lemon
lentinula edodes mycelia
licorice root
liquid liver fractions
luteolin
maitake mushroom
mango
mangosteen
moringa
oleanolic acid
ophiopogon root
orange
parsley
perilla
pollen
pomegranate
pumpkin
quinoa
raspberry
rehmannia glutinosa
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rhizome
schizonepeta
shiitake mushroom
spinach
strawberry
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almond fruit
turkey tail mushroom
vegetable and fruit blend (proprietary)
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vitamin B
seaweed
water
mulberry
red clover
jiaogulan
chickweed
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tangerine
hyssop
atractylodes
mugwort
inula racemosa
pistacia integerrima gall
punarnava
tinospora cordifolia
fumaria parviflora
picrorhiza kurroa
swertia
bee pollen
peony
lingzhi
lingusticum wallichii
yarrow
morus
root tuber
silk tree
flowering quince
dioscorea
ganoderma
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lotus seed
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oriental arborvitae
tartarian aster
trichosanthes
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trace minerals
coix
wheat germ
noni
millet seed
algae
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Aralia
Alpha Glucans
Agastache
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Ankaflavin
Angelica
Antrodia camphorata
Auricularia
Abrus
Amomum
Albizia
Andrographolide
Asam gelugor
Astragaloside
Armillaria mellea
Alsonia scholaris
Ampelopsis
Agrimonia pilosa
Asteracea
Alkylglycerols
Adenophora
Artemisia Anomala
Anemarrhena
Allium tuberosum
Alstonia macrophylla
Atractylone
Animal protein
Black Seed
Baikal Skullcap
Baliospermum
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Broussonetia
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Breadnut
Brassica
Belleric myrobalan
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Berberis (unspecified)
Bok Choy
Baicalein
Bovine Protein
Bael
Basidiomycota
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Bee products
Bombax
Borassus Palm
Bupleurum
Baicalin
Cumin
Cinnamomum
Carqueja
Clerodendrum trichotomum
Cucurbita
Calycosin
Coriolus mushroom
Combretum quadrangulare
Codonopsis
Capillary Artemisia
Curcuminoid
Citrus
Cantaloupe
Chinese Raisintree
Cowherb
Cruciferous
Curcumen
Capers
Chard
Chicken
Curcuma
Carob
Chirata
Cornus
Chaenomeles lagenaria
Chinese Thoroughwax
Cephalotaxus sinensis
Ceanothus integerrimus
Chebulinic acid
Costus
Cynanchum
Danshen
Dendrobium
Dolichos
Deoxyandrographolides
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Erodium cicutarium
eggplant
Egg
Euryale seed
Emblicanin
Elkweed
Emodin
Enokitake
Flavonoids
Flammulina velutipes
Goldthread
Garlic
Lotus
Orchid
Sumac
walnut