中文
Ethnobotany of China

苁蓉丸 Cong Rong Wan

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

Source Ming ● (about 636 years ago) 《普济方》
Traditional knowledge – formula 苁蓉( 酒浸) 熟地黄 白茯苓 菟丝子( 制) 附子( 炮) 当归( 炒) 白石英( 研) 五味子各一两 禹余粮( 制,研) 一两 人参半两 乌贼鱼骨( 去甲) 一两
妇人胸胁支满,闻腥臊气吐血,目眩不能饮食,泄血不已,日久血枯。
TKRC Z01D1/1829(吐血) / Z01A/D015005038(当归) / Z01A/D230003016(毛叶五味子) / Z01A/D230003003(五味子) / Z01D1/1829(吐血) / Z01A/D230003021(华中五味子) / Z01A/D175003002(草苁蓉) / Z01A/D020017002(人参) / Z01A/D230003019(红花五味子) / Z01A/D230003006(翼梗五味子) /
IPC A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/258(人参属(人参)) / A61K36/232(当归属) / A61K36/79(五味子科) / A61K36/64(列当科) /


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Citation
When using this traditional knowledge, please cite:
苁蓉丸,《普济方》,明.http://ethnobotany.cn/Cntk/Details/3823166532BC46E2BFA16F139C123659
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