中文
Ethnobotany of China

当归煮散 Dang Gui Zhu San

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) 鳖甲( 用醋频蘸,炙令黄色) 桂( 去粗皮) 木香 桔梗( 炒) 桃仁( 汤浸,去皮尖双仁,炒,别研如膏) 各一两半 吴茱萸( 陈者,水淘七遍,炒干) 半两
诸瘾结痛,起于胁下,按之而坚,妨痛不能饮食,渐加羸瘦。
TKRC Z01A/D015005038(当归) / Z01A/D217033053(光核桃) / Z01A/D046014001(桔梗) / Z01A/D174087055(狭瓣玉凤花) /
IPC A61K36/34(桔梗科(风铃草科)) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/346(桔梗属) / A61K36/898(兰科) / A61K36/232(当归属) /


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Citation
When using this traditional knowledge, please cite:
当归煮散,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/888763F6677C47BC9EFCED5481CF04F1
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