中文
Ethnobotany of China

鹿茸丸 Lu Rong Wan

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 鹿茸( 去毛,酥炙) 五味子 白茯苓( 去黑皮) 黄耆( 锉) 远志( 去心) 各一两半 熟干地黄三两 菟丝子( 酒浸,别捣) 肉苁蓉( 酒浸,切,焙) 各二两
五劳七伤,口舌干燥。
TKRC Z01A/D230003003(五味子) / Z01A/D175010001(肉苁蓉) / Z01A/D230003006(翼梗五味子) / Z01A/D175010004(盐生肉苁蓉) / Z01A/D230003019(红花五味子) / Z01A/D230003016(毛叶五味子) / Z01A/D230003021(华中五味子) /
IPC A61K36/64(列当科) / A61K36/79(五味子科) /


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Citation
When using this traditional knowledge, please cite:
鹿茸丸,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/51B615A1645C4A9C91AF6D83E2121E2A
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