中文
Ethnobotany of China

沉香汤 Chen Xiang 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 沉香 槟榔( 锉) 甘草( 炙) 各三分 鳖甲( 九肋者,去裙襕,醋炙) 一两半 木香 当归( 切,焙) 柴胡( 去苗) 人参 白茯苓( 去黑皮) 桂( 去粗皮) 青橘皮( 汤浸,去白,焙) 陈橘皮( 汤浸,去白,焙) 生地黄各一两
室女荣卫凝涩,月水不利,或时头目昏闷,肢体拘急,五心虚烦,饮食进退,多困少力。
TKRC Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) / Z01A/D175029003(地黄) / Z01A/D020017002(人参) / Z01A/D101086002(洋甘草) / Z01A/D220006010(柑橘) / Z01A/D015005038(当归) /
IPC A61K36/64(列当科) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/232(当归属) / A61K36/804(地黄属) / A61K36/258(人参属(人参)) / A61K36/484(甘草属) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/75(芸香科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) /


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Citation
When using this traditional knowledge, please cite:
沉香汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/E21D306E81214551B312421CE010B922
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