中文
Ethnobotany of China

平补鹿茸丸 Ping Bu 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( 酥炙去毛) 肉苁蓉( 酒浸,去皴皮,焙) 干地黄( 焙) 柏子仁( 研) 菟丝子( 酒浸一宿,焙) 各一两 黄耆( 锉细) 白茯苓( 去黑皮) 桂( 去粗皮) 防风( 去叉) 远志( 去心) 车前子 五味子各半两
水气平愈,体瘦如旧。
TKRC Z01A/D230003019(红花五味子) / Z01A/D230003016(毛叶五味子) / Z01A/D196017013(大车前) / Z01A/D175010004(盐生肉苁蓉) / Z01A/D015076001(防风) / Z01A/D175010001(肉苁蓉) / Z01A/D196017003(车前) / Z01A/D230003006(翼梗五味子) / Z01A/D196017006(平车前) / Z01A/D230003003(五味子) / Z01A/D230003021(华中五味子) /
IPC A61K36/64(列当科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/238(防风属) / A61K36/79(五味子科) /


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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:
平补鹿茸丸,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/AAB68D3B160F467CB5FB016215F23A7D
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