中文
Ethnobotany of China

沉香汤 Chen Xiang 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 沉香( 锉) 厚朴( 去粗皮,生姜汁炙) 各一两 附子( 炮裂,去皮脐尖) 陈橘皮( 汤浸,去白,焙) 甘草( 炙) 各半两 白术 芎藭各二两
妊娠心痛,不可禁忍。
TKRC Z01A/D220006010(柑橘) / Z01A/D025027004(白术) / Z01A/D101086003(胀果甘草) / Z01D1/1827(心痛) / Z01A/D101086006(甘草) / Z01A/D101086002(洋甘草) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/75(芸香科) / A61K36/484(甘草属) / A61K36/284(苍术属) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / 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) /


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Citation
When using this traditional knowledge, please cite:
沉香汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/72FD8899C93D4D93812812015D2B853A
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