中文
Ethnobotany of China

四物二陈汤 Si Wu Er Chen Tang

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

Source Ming ● (about 400 years ago) 《济阳纲目》
Traditional knowledge – formula 当归 川芎 白芍药 熟地( 砂仁炒) 陈皮( 去白) 半夏 白茯苓 片苓( 酒炒) 各一钱 薄荷 甘草( 炙) 各五分
体瘦血虚而痰火兼盛者。
TKRC Z01A/D101086006(甘草) / Z01A/D130063(薄荷属) / Z01A/D015005038(当归) / Z01A/D268002014(海南砂仁) / Z01A/D268002038(砂仁) / Z01A/D101086002(洋甘草) / Z01A/D268002(豆蔻属) / Z01A/D101086003(胀果甘草) / Z01A/D019020008(半夏) / Z01A/D220006010(柑橘) /
IPC A61K36/53(唇形科,例如百里香,迷迭香或熏衣草) / A61K36/888(天南星科,例如贝母,马蹄莲或臭菘) / A61K36/906(姜科) / 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) / A61K36/8888(半夏属) / A61K36/484(甘草属) / A61K36/9064(豆蔻属,例如小豆蔻) / A61K36/232(当归属) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/75(芸香科) /


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Citation
When using this traditional knowledge, please cite:
四物二陈汤,《济阳纲目》,明.http://ethnobotany.cn/Cntk/Details/51588FB01AC945BD8E50F4F6CC22176A
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