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 414 years ago) 《宋氏女科》
Traditional knowledge – formula 当归 川芎 芍药 熟地 郁李仁 白术 丁香 桑皮 甘草 赤苓 陈皮 香附子
产后浮肿。
TKRC Z01A/D015005038(当归) / Z01A/D101086002(洋甘草) / Z01A/D101086006(甘草) / Z01A/D025027004(白术) / Z01A/D217033043(郁李) / Z01A/D220006010(柑橘) / Z01A/D217033038(欧李) / Z01A/D101086003(胀果甘草) / Z01A/D156008006(蒙桑) / Z01A/D217033062(长梗扁桃) /
IPC A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/60(桑科(桑树科),例如面包果树或无花果树) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/75(芸香科) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/605(桑属(桑树)) / A61K36/484(甘草属) / A61K36/232(当归属) / A61K36/284(苍术属) /


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Citation
When using this traditional knowledge, please cite:
加味四物汤,《宋氏女科》,明.http://ethnobotany.cn/Cntk/Details/69063D811EB74C4E8DF1A8AB26E0E92A
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