中文
Ethnobotany of China

芎䓖汤 Xiong Qiong 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 芎䓖 附子( 炮裂,去皮脐) 大黄( 剉,炒) 桂( 去粗皮) 各三分 干姜( 炮) 甘草( 炙,剉) 木香各半两
伤寒食毒,壮热头痛,时复憎寒,四肢酸痛,口苦。
TKRC Z01D4/R51.X01(头痛) / Z01D4/R51(头痛) / Z01D1/186(头痛) / Z01D4/R51(头痛) / Z01D1/186(头痛) / Z01D1/22(伤寒) / Z01D4/R51.X01(头痛) / Z01A/D101086006(甘草) / Z01A/D203015(大黄属) / Z01A/D203015021(掌叶大黄) / Z01D4/A01.001(伤寒) / Z01A/D101086003(胀果甘草) / Z01A/D101086002(洋甘草) / Z01A/D203015032(鸡爪大黄) / Z01A/D203015020(药用大黄) / Z01A/D268021029(姜) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/484(甘草属) / A61K36/9068(姜属,例如花姜) / A61K36/708(大黄属(大黄)) / A61K36/906(姜科) / A61K36/70(蓼科,例如刺花或酸模属) /


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Citation
When using this traditional knowledge, please cite:
芎䓖汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/7A8F5F5521FB4901A3113CAABB24579D
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