中文
Ethnobotany of China

加味地黄丸 Jia Wei Di Huang Wan

Formula texts are quoted from classical Chinese sources and are not translated.

Source Ming ● (about 457 years ago) 《疮疡经验全书》
Traditional knowledge – formula 熟地黄八两( 酒煮) 山茱萸 山药各四两 茯苓 牡丹皮各二两五钱 泽泻二两 当归身 枸杞子各三两
梅疮病愈后,精血未复者。
TKRC Z01A/D085001001(参薯) / Z01A/D194002016(山蒟) / Z01A/D085001027(日本薯蓣) / Z01A/D085001(薯蓣属) / Z01A/D085001037(褐苞薯蓣) / Z01A/D085001020(山薯) / Z01A/D072002017(山茱萸) / Z01A/D236013(枸杞属) / Z01A/D008001006(泽泻) / Z01A/D015005038(当归) / Z01A/D008001005(东方泽泻) /
IPC A61K36/67(胡椒科,例如牙买加胡椒粉或卡瓦胡椒) / A61K36/894(薯蓣科) / A61K36/884(泽泻科) / A61K36/232(当归属) / A61K36/8945(薯蓣属,例如山药,薯蓣或水薯蓣) / A61K36/81(茄科,例如烟草,龙葵,番茄,颠茄,辣椒或曼陀罗) / A61K36/40(山茱萸科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) /


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Citation
When using this traditional knowledge, please cite:
加味地黄丸,《疮疡经验全书》,明.http://ethnobotany.cn/Cntk/Details/0733C2A591DE46069DC801454F3D0DE8
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