中文
Ethnobotany of China

吴茱萸汤 Wu Zhu Yu Tang

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

Source Jin (Jurchen) ● (about 854 years ago) 《宣明论方》
Traditional knowledge – formula 吴茱萸( 汤淘) 厚朴( 生姜制) 官桂( 去皮) 干姜( 炮) 各一两二钱 白术 陈皮( 去白) 蜀椒( 出子) 各半两
阴盛生寒,腹满䐜胀,且常常如饱,不欲饮食,进之无味。
TKRC Z01D1/1837(腹满) / Z01A/D132007025(银叶桂) / Z01A/D132007050(川桂) / Z01A/D268021029(姜) / Z01A/D132007001(毛桂) / Z01A/D132007031(少花桂) / Z01A/D220027033(青花椒) / Z01A/D025027004(白术) / Z01A/D220006010(柑橘) /
IPC A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) / A61K36/75(芸香科) / A61K36/906(姜科) / A61K36/758(花椒属,例如花椒) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/284(苍术属) / A61K36/9068(姜属,例如花姜) / A61K36/54(樟科(月桂科),例如桂皮或檫木) / A61K36/75(芸香科) /


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Citation
When using this traditional knowledge, please cite:
吴茱萸汤,《宣明论方》,金.http://ethnobotany.cn/Cntk/Details/4E1A0F7F9E6B4FC291B4410B8EDD9BFC
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