中文
Ethnobotany of China

五味子丸 Wu Wei Zi Wan

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 五味子一两半 熟干地黄( 焙) 肉 苁蓉( 酒浸,切,焙) 各四两 牛膝( 酒浸,切,焙) 菟丝子( 酒浸,别捣) 泽泻 白茯苓( 去黑皮) 巴戟天( 去心) 赤石脂 山茱萸 杜仲( 去粗皮,炙) 山芋 石膏( 碎) 远志( 去心) 柏子仁各二两
瘛,筋脉相引,健忘心忪。
TKRC Z01D1/1812(健忘) / Z01D1/1812(健忘) / Z01A/D070011003(番薯) / Z01A/D008001006(泽泻) / Z01A/D230003019(红花五味子) / Z01A/D175003002(草苁蓉) / Z01A/D072002017(山茱萸) / Z01A/D008001005(东方泽泻) / Z01A/D230003003(五味子) / Z01A/D230003016(毛叶五味子) / Z01A/D230003021(华中五味子) / Z01A/D218056017(巴戟天) / Z01A/D230003006(翼梗五味子) / Z01A/D098001001(杜仲) /
IPC A61K36/74(茜草科) / A61K36/79(五味子科) / A61K36/39(旋花科(牵牛花科),例如旋花属) / A61K36/64(列当科) / A61K36/884(泽泻科) / A61K36/46(杜仲科,例如耐寒的橡胶树) / A61K36/40(山茱萸科) /


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Citation
When using this traditional knowledge, please cite:
五味子丸,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/7D54A994CEF24F18985382764040C7CE
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