Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Bai Ji (Rhizoma Bletillae), derived from the tuber of Bletilla striata, has a long history of use in Traditional Chinese Medicine (TCM). Traditionally, Bai Ji is valued for its astringent properties and is primarily used to stop bleeding and promote healing, especially for gastric and duodenal ulcers, as well as for wounds and skin ulcers. In the context of dyspepsia (indigestion), Bai Ji is sometimes included in TCM formulations intended to soothe the gastrointestinal tract, reduce gastric irritation, and promote mucosal healing. This traditional use is based on its purported ability to protect the stomach lining and facilitate tissue repair.

However, while Bai Ji’s role in treating bleeding and ulcers is well-documented in TCM texts, its specific use for general dyspepsia is less prominent and usually indirect—stemming from its effects on ulcer-related symptoms. Scientific studies on Bai Ji focus mainly on its hemostatic and wound-healing properties, with only limited evidence supporting its use for dyspepsia specifically. Therefore, the justification for Bai Ji in dyspepsia is grounded in traditional practice, with modest supporting evidence for related gastrointestinal ailments but not for dyspepsia as a stand-alone diagnosis.

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