中文
Ethnobotany of China

四物加桂汤 Si Wu Jia Gui Tang

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

Source Ming ● (about 658 years ago) 《陈素庵妇科补解》
Traditional knowledge – formula 四物汤( 芍用赤) 加肉桂 乌药 陈皮 防风 香附 红花 延胡 生姜
产后冷水浣衣发热。
TKRC Z01D4/R50.051(发热) / Z01D1/181(发热) / Z01D4/R50.952(发热) / Z01A/D080009052(香附子) / Z01A/D180004357(延胡索) / Z01A/D132007(樟属) / Z01A/D015076001(防风) / Z01A/D132007008(肉桂) / Z01A/D132014001(乌药) / Z01A/D220006010(柑橘) /
IPC A61K36/54(樟科(月桂科),例如桂皮或檫木) / A61K36/75(芸香科) / A61K36/89(莎草科) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/238(防风属) / A61K36/8905(莎草属) / A61K36/66(罂粟科,例如血根草) / A61K36/505(紫堇属) / A61K36/54(樟科(月桂科),例如桂皮或檫木) / 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:
四物加桂汤,《陈素庵妇科补解》,明.http://ethnobotany.cn/Cntk/Details/656979E3E095490E8FE58F2390150C86
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