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) 厚朴( 去粗皮,生姜汁炙) 阿胶( 炙燥) 芍药( 炒) 各一两 甘草( 炙,锉) 半两 黑豆( 炒) 一合 干姜( 炮) 赤茯苓( 去黑皮) 各三分 乌梅( 去核,炒) 二两
赤白痢,疼痛不止。
TKRC Z01D4/R52(疼痛) / Z01A/D101086003(胀果甘草) / Z01A/D101086002(洋甘草) / Z01A/D268021029(姜) / Z01A/D015005038(当归) / Z01A/D101086006(甘草) / Z01A/D217033056(梅) /
IPC A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/906(姜科) / A61K36/484(甘草属) / A61K36/9068(姜属,例如花姜) / A61K36/232(当归属) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) /


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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/AEE346E5409C4F108A25C2644FEA3200
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