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 477 years ago) 《万氏女科》
Traditional knowledge – formula 归尾 川芎 赤芍 生地 肉桂 玄胡索 枳壳 香附 槟榔各一钱
产妇胞浆干涩,难产,过二三日不生,但人事强实,饮食能进。
TKRC Z01D1/10241(难产) / Z01D1/10241(难产) / Z01A/D180004357(延胡索) / Z01A/D132007008(肉桂) / Z01A/D177001006(块根芍药) / Z01A/D177001011(草芍药) / Z01A/D177001(芍药属) / Z01A/D080009052(香附子) / Z01A/D132007(樟属) /
IPC A61K36/54(樟科(月桂科),例如桂皮或檫木) / A61K36/65(芍药科,例如中国芍药) / A61K36/66(罂粟科,例如血根草) / A61K36/8905(莎草属) / A61K36/505(紫堇属) / A61K36/89(莎草科) /


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Citation
When using this traditional knowledge, please cite:
加味四物汤,《万氏女科》,明.http://ethnobotany.cn/Cntk/Details/D57B65C693A34A03838E31E85020F80E
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