Abstract: Objective To study the source, areas of production, taste, efficacy and toxicity of Dichroae Radix and Shu lacquer in order to provide reference for research and rational application of Dichroae Radix and Shu lacquer. Methods Using the 5th edition of Chinese Medical Classics Database, Duxiu Database and Chinese Medicine Think Tank Online Ancient Book Database as the subject, the origin, areas of production, flavor, meridian tropism, efficacy and toxicity of Dichroae Radix and Shu lacquer were studied. At the same time, in-depth exploration was carried out in combination with modern literature research. Results It was found that Dichroae Radix and Shu lacquer were called differently and were widely distributed. They preferred cool and humid environments. The yield was the largest and the quality highest in Sichuan. The taste and meridian tropism of Dichroae Radix were found to change little in the records of ancient books, but there were differences in the records of Shu lacquer taste. In ancient books, the efficacy of Dichroae Radix and Shu lacquer was mostly to cure malaria and stop vomiting. Modern pharmacological studies found that they also had anticoccidial, anti-tumor, antipyretic, antihypertensive, anti-influenza and other pharmacological effects. However, because of toxicity, they used to be made less toxic and more effective via processing and compatibility, but now via structural modification and toxicity mechanism of their active ingredients. Conclusion Dichroae Radix and Shu lacquer not only have a variety of pharmacological activities such as anti-tumor and anti-malaria properties, but promise good prospects. However, their toxicity poses an obstacle to clinical applications. As processing and compatibility were adopted in the past, modern scholars have attempted to reduce toxicity and increase efficiency through structural modification and change of administration routes. This study is expected to offer a new line of thought for related research.

Key words: Dichroae Radix, Shu lacquer, origin, taste, areas of production, efficacy, toxicity, reducing toxicity, anti-tumor