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 470 years ago) 《古今医统大全》
Traditional knowledge – formula 熟地黄( 煮烂,捣) 四两 山茱萸肉 山药各二两 泽泻一两 牡丹皮 白茯苓各半两 鹿茸( 酥炙) 牛膝各二钱
小儿禀受不足,肾虚精髓内耗,气血不充,致肌肉瘦薄,骨节呈露,状如鹤膝,成鹤膝节者。
TKRC Z01A/D008001006(泽泻) / Z01A/D085001(薯蓣属) / Z01A/D085001027(日本薯蓣) / Z01A/D085001001(参薯) / Z01A/D194002016(山蒟) / Z01A/D072002017(山茱萸) / Z01A/D085001020(山薯) / Z01A/D008001005(东方泽泻) / Z01A/D085001037(褐苞薯蓣) /
IPC A61K36/40(山茱萸科) / A61K36/67(胡椒科,例如牙买加胡椒粉或卡瓦胡椒) / A61K36/884(泽泻科) / A61K36/894(薯蓣科) / A61K36/8945(薯蓣属,例如山药,薯蓣或水薯蓣) /


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Citation
When using this traditional knowledge, please cite:
加味地黄丸,《古今医统大全》,明.http://ethnobotany.cn/Cntk/Details/1E732D40A2344660A514242ACD0E1423
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