中文
Ethnobotany of China

当归汤 Dang Gui Tang

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

Source Northern Song ● (about 915 years ago) 《圣济总录》
Traditional knowledge – formula 当归( 洗,切,微炒) 芎䓖 桃仁( 去皮尖双仁,炒) 大黄( 略炮,剉) 桂( 去粗皮) 芍药 牡丹皮各半两
产后恶血下少,气逆,头目眩晕,眼花心闷,头重不举。
TKRC Z01D1/187(眩晕) / Z01D4/R42.X01(眩晕) / Z01A/D203015(大黄属) / Z01A/D217033053(光核桃) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D203015020(药用大黄) / Z01A/D203015032(鸡爪大黄) / Z01A/D015005038(当归) / Z01A/D203015021(掌叶大黄) /
IPC A61P1/08(治疗恶心、晕动病或者眩晕的药物;止吐药) / A61K36/70(蓼科,例如刺花或酸模属) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/898(兰科) / A61K36/708(大黄属(大黄)) / A61K36/232(当归属) /


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Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.




Citation
When using this traditional knowledge, please cite:
当归汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/13A77C6973F24AE89073B9FA14D63EEF
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