中文
Ethnobotany of China

白豆蔻汤 Bai Dou Kou 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 白豆蔻( 去皮) 诃黎勒( 炮,去核) 陈橘皮( 汤浸,去白,焙、炒) 干姜( 炮) 各半两 厚朴( 去粗皮,生姜汁炙) 三分
肠胃受湿,濡泻无度,腹痛,饮食不化。
TKRC Z01D4/R10.401(腹痛) / Z01D1/1836(腹痛) / Z01D4/R10.401(腹痛) / Z01A/D220006010(柑橘) / Z01A/D268021029(姜) / Z01D1/1836(腹痛) /
IPC A61K36/75(芸香科) / A61K36/9068(姜属,例如花姜) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/906(姜科) /


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Citation
When using this traditional knowledge, please cite:
白豆蔻汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/BB36A5BB881E4FD39787B279A95F9AA0
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