中文
Ethnobotany of China

加味四物汤 Jia Wei Si Wu Tang

Formula texts are quoted from classical Chinese sources and are not translated.

Source Ming ● (about 406 years ago) 《济阴纲日》
Traditional knowledge – formula 当归 白芍药( 炒) 川芎 生地 地骨皮 牡丹皮各等分( 一方加白术)
妇人骨蒸。
TKRC Z01A/D236013002(宁夏枸杞) / Z01A/D015005038(当归) / Z01A/D23601300301(北方枸杞) / Z01A/D236013009(截萼枸杞) / Z01A/D025027004(白术) /
IPC A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/815(枸杞属) / A61K36/232(当归属) / A61K36/284(苍术属) / A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) / A61K36/81(茄科,例如烟草,龙葵,番茄,颠茄,辣椒或曼陀罗) /


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Citation
When using this traditional knowledge, please cite:
加味四物汤,《济阴纲日》,明.http://ethnobotany.cn/Cntk/Details/C7E9E16E340B465EB766CAC49A59B4AC
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