中文
Ethnobotany of China

麦门冬汤 Mai Men Dong Tang

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 麦门冬( 去心,焙) 三分 赤茯苓( 去黑皮) 半两 芎䓖一分半郁李仁( 去皮,炒令黄,别研) 一两半 甘草( 炙令赤色) 半两
脾劳。时寒时热,唇口干焦,四肢浮肿。
TKRC Z01D4/R68.251(口干) / Z01A/D217033062(长梗扁桃) / Z01A/D101086002(洋甘草) / Z01A/D023017019(麦冬) / Z01A/D101086003(胀果甘草) / Z01A/D217033038(欧李) / Z01A/D101086006(甘草) / Z01A/D217033043(郁李) / Z01A/D023017006(沿阶草) /
IPC A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/8968(沿阶草属) / A61K36/484(甘草属) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) /


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Citation
When using this traditional knowledge, please cite:
麦门冬汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/5C112A2DFB784A599451586454C98E92
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