中文
Ethnobotany of China

建中汤 Jian Zhong Tang

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

Source Ming ● (about 636 years ago) 《普济方》
Traditional knowledge – formula 草豆蔻( 去皮) 神曲( 炒) 麦蘖( 炒) 陈橘皮( 汤浸,去白,焙) 白术 厚朴( 去粗皮,炙香熟) 干姜( 炮) 各一两 茴香子( 炒) 木香各半两
膈气,宿食不消,胸膈痞满,心腹胀痛,阴阳不和,脐腹撮痛。
TKRC Z01D1/1837(腹胀) / Z01D1/1837(腹胀) / Z01A/D268021029(姜) / Z01A/D220006010(柑橘) / Z01A/D025027004(白术) / Z01A/D015041001(茴香) /
IPC 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) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/906(姜科) / A61K36/75(芸香科) / A61K36/284(苍术属) / A61K36/9068(姜属,例如花姜) / A61K36/752(柑橘属,例如橘络,柑或柠檬) /


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Citation
When using this traditional knowledge, please cite:
建中汤,《普济方》,明.http://ethnobotany.cn/Cntk/Details/E72185ACED68462A80828F3E5FFA316A
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