中文
Ethnobotany of China

加味地黄丸 Jia Wei Di Huang Wan

Formula texts are quoted from classical Chinese sources and are not translated.

Source Ming ● (about 400 years ago) 《济阳纲日》
Traditional knowledge – formula 熟地黄八两( 杵膏) 山茱萸( 酒蒸,去核) 干山药各四两 牡丹皮 白茯苓 泽泻 牡蛎 五味子各三两( 一方,六味丸去泽泻,加益智仁)
内虚热者,小便频数不禁。
TKRC Z01A/D072002017(山茱萸) / Z01A/D008001005(东方泽泻) / Z01A/D230003021(华中五味子) / Z01A/D230003019(红花五味子) / Z01A/D230003016(毛叶五味子) / Z01A/D085001001(参薯) / Z01A/D194002016(山蒟) / Z01A/D008001006(泽泻) / Z01A/D085001027(日本薯蓣) / Z01A/D085001037(褐苞薯蓣) / Z01A/D085001020(山薯) / Z01A/D230003003(五味子) / Z01A/D085001(薯蓣属) / Z01A/D230003006(翼梗五味子) /
IPC A61K36/79(五味子科) / A61K36/894(薯蓣科) / A61K36/40(山茱萸科) / A61K36/8945(薯蓣属,例如山药,薯蓣或水薯蓣) / A61K36/884(泽泻科) / A61K36/67(胡椒科,例如牙买加胡椒粉或卡瓦胡椒) /


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Citation
When using this traditional knowledge, please cite:
加味地黄丸,《济阳纲日》,明.http://ethnobotany.cn/Cntk/Details/969E11535914400C96D509772D1546DF
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