中文
Ethnobotany of China

槐子煎 Huai Zi Jian

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 槐子( 炒,为末,用酒一升浸一宿) 桂( 去粗皮) 秦艽( 去苗土) 白术( 锉,炒) 续断 附子( 炮裂,去皮脐) 各一两
倒仆诸筋蹴损。
TKRC Z01A/D107008212(麻花艽) / Z01A/D107008041(粗茎秦艽) / Z01A/D025027004(白术) / Z01A/D050005001(川续断) / Z01A/D107008235(西藏秦艽) /
IPC A61K36/35(忍冬科(金银花科)) / A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) / A61K36/51(龙胆科) / A61K36/284(苍术属) / A61K36/515(龙胆属) /


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Citation
When using this traditional knowledge, please cite:
槐子煎,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/ACC0F8C131314DC596F07FD084B8CCFB
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