中文
Ethnobotany of China

茯苓汤 Fu Ling 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 赤茯苓( 去黑皮) 芎䓖 当归( 切,焙) 甘草( 炙,剉) 各一两 桂( 去粗皮) 二两 栀子仁十四枚 吴茱萸( 汤洗,焙,炒) 细辛( 去苗叶) 干姜( 炮) 生干地黄( 焙) 各一两半
妇人中风,角弓反张,口噤。
TKRC Z01D1/811(中风) / Z01D4/I64(中风) / Z01D1/811(中风) / Z01A/D101086003(胀果甘草) / Z01D4/I64(中风) / Z01A/D022002036(汉城细辛) / Z01A/D022002018(细辛) / Z01A/D101086006(甘草) / Z01A/D101086002(洋甘草) / Z01A/D268021029(姜) / Z01A/D015005038(当归) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/268(细辛属) / A61K36/9068(姜属,例如花姜) / A61K36/232(当归属) / A61K36/484(甘草属) / A61K36/906(姜科) / A61K36/26(马兜铃科,例如细辛) /


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Citation
When using this traditional knowledge, please cite:
茯苓汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/6E4B722E022A495E8586E76E661A9A68
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