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 478 years ago) 《校注妇人良方》
Traditional knowledge – formula 干山药 山茱萸( 肉) 牡丹皮 泽泻 白茯苓 熟地黄 生地黄 柴胡 五味子( 各另为末) 各等分
肝肾阴虚诸症,或耳内痒痛出水,或眼昏痰喘,或热渴便涩。
TKRC Z01A/D085001020(山薯) / Z01A/D085001037(褐苞薯蓣) / Z01A/D008001006(泽泻) / Z01A/D072002017(山茱萸) / Z01A/D230003006(翼梗五味子) / Z01A/D085001001(参薯) / Z01A/D175029003(地黄) / Z01A/D008001005(东方泽泻) / Z01A/D230003021(华中五味子) / Z01A/D085001027(日本薯蓣) / Z01A/D085001(薯蓣属) / Z01A/D230003003(五味子) / Z01A/D230003019(红花五味子) / Z01A/D230003016(毛叶五味子) / Z01A/D194002016(山蒟) /
IPC A61K36/40(山茱萸科) / A61K36/884(泽泻科) / A61K36/67(胡椒科,例如牙买加胡椒粉或卡瓦胡椒) / A61K36/894(薯蓣科) / A61K36/8945(薯蓣属,例如山药,薯蓣或水薯蓣) / A61K36/804(地黄属) / A61K36/64(列当科) / A61K36/79(五味子科) /


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Citation
When using this traditional knowledge, please cite:
加味地黄丸,《校注妇人良方》,明.http://ethnobotany.cn/Cntk/Details/08E3711182DB4FCAAE75030BE946E162
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