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) 人参 干姜( 炮) 木香各三分 桃白皮( 炙,锉) 槐白皮( 炙,锉) 丁香 阿胶( 炒燥) 甘草( 炙,锉) 各半两 龙骨 黄连( 去须) 各一两 麝香( 研) 一分
小儿久患疳痢。
TKRC Z01A/D015005038(当归) / Z01A/D020017002(人参) / Z01A/D101086006(甘草) / Z01A/D101086003(胀果甘草) / Z01A/D268021029(姜) / Z01A/D212017006(云南黄连) / Z01A/D101086002(洋甘草) / Z01A/D212017001(黄连) / Z01A/D212017002(三角叶黄连) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/718(黄连属(黄连)) / A61K36/232(当归属) / A61K36/9068(姜属,例如花姜) / A61K36/484(甘草属) / A61K36/258(人参属(人参)) / A61K36/906(姜科) /


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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/A5CF652A3A974B1C9CA99FC3EF88BA63
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