中文
Ethnobotany of China

豆蔻汤 Dou Kou 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 肉豆蔻( 去壳) 甘草( 炙,锉) 各半两 厚朴( 去粗皮,涂生姜汁炙紫色) 一两半 干姜( 炮) 半两
白滞痢,心腹胀满,不下食。
TKRC Z01D1/1837(腹胀) / Z01D1/1837(腹胀) / Z01A/D101086002(洋甘草) / Z01A/D101086006(甘草) / Z01A/D268021029(姜) / Z01A/D101086003(胀果甘草) /
IPC A61K36/906(姜科) / A61K36/484(甘草属) / A61K36/9068(姜属,例如花姜) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) /


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Citation
When using this traditional knowledge, please cite:
豆蔻汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/9581D17354BD425490BA01EAF46EDC44
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