中文
Ethnobotany of China

温经汤 Wen Jing 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 附子( 炮,去皮脐) 杜仲( 去粗皮,切,炒) 牛膝( 酒浸,焙) 各一两 干姜( 炮) 桂( 去粗皮) 续断 补骨脂( 炒) 各三分
肾虚寒胀,气不宣利,上攻腹内及腰背脊髀痛。
TKRC Z01A/D050005001(川续断) / Z01A/D098001001(杜仲) / Z01A/D268021029(姜) /
IPC A61K36/46(杜仲科,例如耐寒的橡胶树) / A61K36/35(忍冬科(金银花科)) / A61K36/9068(姜属,例如花姜) / A61K36/906(姜科) /


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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:
温经汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/BC8EC3F801C845FF9B7F0579B5DE68DB
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