Management of Hypertension Based on Temperament Concept in Persian Medicine

Abstract

Hypertension can be classified into HOT and COLD in Persian medicine. In HOT hypertension, cardiac output is increased which causes an increase in heart rate or stoke volume; therefore, treated with bloodletting (cold temperament), food such as barley is recommended. In COLD hypertension, blood viscosity or arterial sympathetic tone is increased which is usually associated with mental stress which is treated with relaxation techniques such as dry cupping and hot food such as olive.