Since its founding, Tianjiang has been focused on research and development. Today, Tianjiang’s research spans topics from the identification of botanical varietals to clinical studies of modern Chinese herbal formulas. Tianjiang’s research team includes Dr. Chen Keji, a Member of the National Academy of Sciences, and its research partners include 22 Chinese medicine research universities and 26 leading Chinese research hospitals. Published results are available on Chinese research portals as well as on the National Institute of Health’s PubMed Central.
Together with the Department of Genetics and Breeding at China Pharmaceutical University, Tianjiang has led the identification and cultivation of varieties of Chinese herbs selected specifically for disease resistance and for low toxicity. For example, Tianjiang’s research on Ju Hua (Chrysanthemum) has identified a virus-resistant varietal that has successfully deployed to production fields.
Tianjiang conducts research into processing parameters to optimize the active chemical constituents and to reduce toxicity. For example, Tianjiang’s research identified the ideal processing time for Bai Shao (Chao) (White Peony Root (Processed)) to maximize the active chemical component Paeoniflorin. The Chinese Pharmacopeia specifies that Bai Shao should be fried until the surface is slightly yellow with visible spots of charring. Tianjiang determined the ideal time by frying samples of Bai Shao for different periods of time and by measuring the content of the active chemical Paeoniflorin in the resulting samples. This process identified that 8 minutes was the optimal frying time in compliance with the Chinese Pharmacopeia.
Tianjiang performs quantitative experiments like this on a wide range of production parameters (processing time, temperature, pressure, etc.). Tianjiang also evaluates and develops new processes aimed at increasing the potency, purity, and efficacy of our herbal extracts.