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) 牛膝( 酒浸,切,焙) 桃仁( 汤浸,去皮尖双仁,炒黄) 牡丹皮 大黄( 锉,炒) 各一两半 芎藭 土瓜根 赤芍药 朴消 桂( 去粗皮) 各一两 虻虫( 去翅足,糯米同炒米熟,去米) 水蛭( 微炒) 各一分
妇人月候不调,或一月再来,或隔月不来,或多或少,脐下绞痛,面色萎黄,四体虚羸,不能饮食。
TKRC Z01D4/R10.452(绞痛) / Z01A/D203015021(掌叶大黄) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D203015032(鸡爪大黄) / Z01A/D217033053(光核桃) / Z01A/D203015020(药用大黄) / Z01A/D203015(大黄属) / Z01A/D015005038(当归) /
IPC A61K36/898(兰科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/70(蓼科,例如刺花或酸模属) / A61K36/232(当归属) / A61K36/708(大黄属(大黄)) /


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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/C0D18DE8F07E46999D741A5238802874
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