中文
Ethnobotany of China

当归汤 Dang Gui 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 当归( 切,焙) 桑耳 萆薢 牛膝( 酒浸,切,焙) 射干各一两半 芎䓖 附子( 炮裂,去皮脐) 厚朴( 去粗皮,生姜汁炙) 各二两 桂( 去粗皮) 干姜( 炮裂) 陈橘皮( 去白,炒) 各一两
风冷留著,腰膝疼痛。
TKRC Z01D4/R52(疼痛) / Z01A/D085001047(山萆薢) / Z01A/D08500101201(粉背薯蓣) / Z01A/D015005038(当归) / Z01A/D235001073(红果菝葜) / Z01A/D220006010(柑橘) / Z01A/D235001028(长托菝葜) / Z01A/D123001001(射干) / Z01A/D235001033(黑果菝葜) / Z01A/D268021029(姜) /
IPC A61K36/906(姜科) / A61K36/90(菝葜科,例如土茯苓或洋菝葜) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/75(芸香科) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/9068(姜属,例如花姜) / A61K36/8945(薯蓣属,例如山药,薯蓣或水薯蓣) / A61K36/894(薯蓣科) / A61K36/232(当归属) /


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Citation
When using this traditional knowledge, please cite:
当归汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/86FF0A341BC348C38770A2AF6C8BBB97
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