The Application of Food and Medicine in the Field of Disease Prevention Based on the Theory of Five Flavors in “<i>Inner Canon of Huangdi</i>”

治未病重在未病先防、即病防变和瘥后防复，与现代预防医学殊途同归。本文基于《黄帝内经》五味理论，通过阐析五味功能、五味与五脏的关系，结合现代药理对中药五味的分析，探讨药食同源中药在治未病领域的应用，以指导临床并应用实践，以期对构建中医治未病学科服务体系提供理论基础。Prevention of disease before it occurs emphasizes prevention before illness, prevention during illness, and prevention after recovery, which converges with modern preventive medicine. This article, based on the theory of the Five Tastes in the “Inner Canon of Huangdi”, analyzes the functions of the Five Tastes and their relationships with the five zang organs, combining modern pharmacology to analyze the Five Tastes of traditional Chinese medicine. It explores the application of food-medicine dual-source herbs in the field of disease prevention to guide clinical practice and application, aiming to provide a theoretical foundation for establishing a TCM disease prevention discipline service system.