中文
Ethnobotany of China

鹿茸丸 Lu Rong 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 鹿茸( 去毛,酒浸,焙) 肉苁蓉( 去皴皮,酒浸,焙) 巴戟天( 去心) 白茯苓( 去黑皮) 附子( 炮裂,去皮脐) 远志( 去心) 桂( 去粗皮) 干姜( 炮) 地骨皮( 去土) 黄耆( 细锉) 熟干地黄( 焙) 牛膝( 去苗,酒浸一宿,焙) 柏子仁( 微炒) 覆盆子 防风( 去叉) 磁石( 醋淬六七次,研细) 各等分
肝元气虚。
TKRC Z01A/D175010004(盐生肉苁蓉) / Z01A/D236013009(截萼枸杞) / Z01A/D236013002(宁夏枸杞) / Z01A/D015076001(防风) / Z01A/D175010001(肉苁蓉) / Z01A/D218056017(巴戟天) / Z01A/D217040026(掌叶覆盆子) / Z01A/D23601300301(北方枸杞) / Z01A/D268021029(姜) /
IPC A61K36/74(茜草科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/9068(姜属,例如花姜) / A61K36/238(防风属) / A61K36/815(枸杞属) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/81(茄科,例如烟草,龙葵,番茄,颠茄,辣椒或曼陀罗) / A61K36/64(列当科) / A61K36/906(姜科) /


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Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.




Citation
When using this traditional knowledge, please cite:
鹿茸丸,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/9781DFD1132B4798A78DC79091820315
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