中文
Ethnobotany of China

加味四物汤 Jia Wei Si Wu 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 芍药 熟地黄( 砂仁、沉香炒) 羌活 防风陈皮 甘草
麻风。
TKRC Z01A/D220006010(柑橘) / Z01A/D015005038(当归) / Z01A/D015057003(羌活) / Z01D4/A30(麻风) / Z01D4/A30.901(麻风) / Z01A/D015057(羌活属) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) / Z01A/D268002014(海南砂仁) / Z01A/D268002(豆蔻属) / Z01A/D101086002(洋甘草) / Z01A/D015057002(宽叶羌活) / Z01A/D015076001(防风) / Z01A/D268002038(砂仁) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/906(姜科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/75(芸香科) / A61K36/9064(豆蔻属,例如小豆蔻) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/238(防风属) / A61K36/232(当归属) / A61K36/484(甘草属) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/237(羌活属) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) /


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Citation
When using this traditional knowledge, please cite:
加味四物汤,《济阳纲目》,明.http://ethnobotany.cn/Cntk/Details/54DE3AB58CE048FFA0F2D61501C46DC0
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