中文
Ethnobotany of China

肉苁蓉煎丸 Rou Cong Rong Jian Wan

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 肉苁蓉( 好肉者,酒浸,薄切,焙干秤) 一斤 牛膝( 去苗,用半斤酒浸一宿,炒干,二味捣罗为末,用无灰酒二升,入银石瓷器中重汤煎成膏) 巴戟天( 去心) 附子( 炮裂,去皮脐) 茴香子( 微炒) 各四两 葫芦巴 桂( 去粗皮) 木香 肉豆蔻( 去壳) 青橘皮( 酒浸白,焙) 白附子( 炮) 山芋 干蝎( 用黄色头尾全者,微炒) 各二两
上热下冷,元藏风虚,膀胱气攻,四肢腰脚无力疼痛,头目昏眩,腹胁妨闷。
TKRC Z01D4/R52(疼痛) / Z01A/D175010001(肉苁蓉) / Z01A/D175010004(盐生肉苁蓉) / Z01A/D218056017(巴戟天) / Z01A/D070011003(番薯) / Z01A/D015041001(茴香) / Z01A/D212001030(黄花乌头) /
IPC A61K36/74(茜草科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/39(旋花科(牵牛花科),例如旋花属) / A61K36/714(乌头属(舟形乌头)) / A61K36/64(列当科) /


Related items




Similar formulas (legacy coded-feature distance)

Formulas with similar composition (Jaccard)

Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.




Citation
When using this traditional knowledge, please cite:
肉苁蓉煎丸,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/E75543621B5649B0B51A78C81746206E
logo logo

Copyright © 2002-2025 Kunming Institute of Botany, Chinese Academy of Sciences. All rights reserved. [滇ICP备05000394号]

Address: 132 Lanhei Road, Kunming, Yunnan 650201, China Contact us