Journal of Nutrition and Health Sciences Volume 3 | Issue 3 ISSN: 2393-9060 Review Article Open Access Health Food and Traditional Chinese Medicine in China Hou H, Li S and Ye Z* Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China *Corresponding author: Ye Z, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China, Fax: +86 84212805, Tel: +86 84212805, E-mail:
[email protected] Citation: Hou H, Li S, Ye Z (2016) Health Food and Traditional Chinese Medicine in China. J Nutr Health Sci 3(3): 301. doi: 10.15744/2393-9060.3.301 Received Date: May 25, 2016 Accepted Date: August 22, 2016 Published Date: August 24, 2016 Abstract Like a drug for a purpose of treating or preventing a disease, a health food has to be scientifically evaluation and officially approved before it legally is marketed in China. Health foods in China are characterized by involvement of Chinese herbs in them. Traditional Chinese Medicine (TCM) theory consists of both health care and disease’s diagnosis and treatment, and therefore, heath care plays an important role in TCM system. Historically, TCM has evolved and derived from food therapy. Some TCM raw materials have two sides: one is used for a medical drug, and the other side is for a health food. Formulation of the health food consisting of TCM materials is directed by TCM theory and knowledge. The health foods with TCM as raw materials account for more than 50% of all the health foods marketed in China.