中文
Ethnobotany of China

黄耆煎 Huang Qi Jian

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

Source Ming ● (about 636 years ago) 《普济方》
Traditional knowledge – formula 黄耆一两半( 去芦头,细锉,焙干,为细末,入白蜜一匙,好酒一升,煮如糊) 牛膝 菟丝子 苁蓉 白蒺藜 茴香 萆薢各一两 防风半两
肝肾虚风,头脑昏重,面目多浮,项背拘急,四肢倦怠.脚膝少力。
TKRC Z01A/D235001028(长托菝葜) / Z01A/D175003002(草苁蓉) / Z01A/D08500101201(粉背薯蓣) / Z01A/D235001073(红果菝葜) / Z01A/D015076001(防风) / Z01A/D235001033(黑果菝葜) / Z01A/D199165001(芦苇) / Z01A/D270002002(蒺藜) / Z01A/D085001047(山萆薢) /
IPC A61K36/899(禾本科,例如芦根、竹叶、玉蜀黍(玉米须)或甘蔗) / A61K36/894(薯蓣科) / A61K36/90(菝葜科,例如土茯苓或洋菝葜) / A61K36/64(列当科) / A61K36/8945(薯蓣属,例如山药,薯蓣或水薯蓣) / A61K36/238(防风属) / 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:
黄耆煎,《普济方》,明.http://ethnobotany.cn/Cntk/Details/7799FE0FB47D46FF818B96FEFDD64A8E
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