中文
Ethnobotany of China

茯苓汤 Fu Ling 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 赤茯苓( 去黑皮) 桑根白皮各二两 防己 桂( 去粗皮) 芎藭各一两半 甘草( 炙) 三两 芍药 当归( 切,焙) 麻黄( 去根节,先煮,掠去沫,焙干) 各一两半
风湿痹留著不去,四肢痹麻,拘挛浮肿。
TKRC Z01D1/8613(湿痹) / Z01A/C004001006(中麻黄) / Z01A/D156008006(蒙桑) / Z01A/C004001003(木贼麻黄) / Z01A/D101086006(甘草) / Z01A/D015005038(当归) / Z01A/D101086002(洋甘草) / Z01A/D022001(马兜铃属) / Z01A/C004001017(草麻黄) / Z01A/C004001002(双穗麻黄) / Z01A/C004001004(山岭麻黄) / Z01A/D101086003(胀果甘草) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/60(桑科(桑树科),例如面包果树或无花果树) / A61K36/605(桑属(桑树)) / A61K36/232(当归属) / A61K36/484(甘草属) / A61K36/26(马兜铃科,例如细辛) /


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Citation
When using this traditional knowledge, please cite:
茯苓汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/226D9D7356A545D78675DD1A35D6B15E
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