中文
Ethnobotany of China

五加皮汤 Wu Jia Pi 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 五加皮( 锉) 乌头( 炮裂,去皮脐) 芍药 牡丹皮 海桐皮( 锉) 桂( 去粗皮) 干姜( 炮) 芎藭各一两
妇人血风劳气攻注四肢,腰背疼痛,呕逆吞酸,不思饮食,日渐羸瘦,面色萎黄,手足麻痹。
TKRC Z01D4/R52(疼痛) / Z01D1/1835(吞酸) / Z01A/D101072001(鹦哥花) / Z01A/D268021029(姜) / Z01A/D020005006(糙叶五加) / Z01A/D101072009(刺桐) / Z01A/D016066005(杠柳) /
IPC A61K36/906(姜科) / A61K36/24(夹竹桃科,例如鸡蛋花属或长春花) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/9068(姜属,例如花姜) / A61K36/254(五加属) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) /


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Citation
When using this traditional knowledge, please cite:
五加皮汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/AE75A8F39DFF4039B380FDBA13B13E87
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