Planta Med 2009; 75 - PJ69
DOI: 10.1055/s-0029-1234874

Frankincense – historical evidence from traditional Chinese literature of beneficial effects on the human physiology

M Mertens 1, H Tessenow 2, A Buettner 1, 3
  • 1Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, D-85354 Freising, Germany
  • 2Institute of the History of Medicine, Department of Medicine, Ludwig-Maximilians-University München, Lessingstr. 2, 80336München
  • 3Institute of Pharmacy and Food Chemistry, Department Food Chemistry, University Erlangen-Nürnberg, Schuhstr. 19, 91052 Erlangen, Germany

Frankincense (olibanum), obtained as a white gum resin of the Boswellia tree, has been used since ancient times in the Orient and the Occident both for religious and festive purposes, but also for medical applications and as an addictive drug [1,2]. In early history, frankincense was used in the resin-form and also burned as frankincense pyrolysate. It was known to be antiseptic, disinfectant, an efficient drug against catarrh or diarrhoea, and was used in mixtures to initiate abortion [3].

In classical Chinese literature, the most comprehensive work on pharmacology is the Ben Cao Gang Mu, compiled by Li Shizhen in the 16th century during the Ming dynasty. This work consists of 52 volumes (juan, wherein 1892 drugs are described, and more than 10.000 recipes are given. The present study focuses on a translation of the passages on frankincense to be found in the Ben Cao Gang Mu, most specifically of the respective recipes. Based on these translations, historical pharmacological evidence is briefly compared with today's scientific achievements.

Acknowledgements: We wish to thank Professor H.-C. Langowski for his support of our scientific work.

References: [1] Papyrus Ebers 742 (89,6–89,7) and 743 (89,7–89,8).

[2] Mittwede, M. (1977) Ayurvedic text Bhava prakasha Nighantu, Pandita Vishvanathadvivedi Shastri, Motilal Banarsidas, Delhi.

[3]Martinetz, D. and Lohs, K. (1981) Vom geweihten Rauch des Olibanum – zur Kulturgeschichte des Weihrauchs„, Wissenschaft und Fortschritt 31.