中文
Ethnobotany of China

九味汤 Jiu Wei 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 黄耆( 锉) 一分 厚朴( 去粗皮,生姜汁炙) 一分 陈皮( 汤浸,去白,焙) 白术 诃黎勒皮 防风( 去叉) 甘草( 炙,锉) 桂( 去粗皮) 细辛( 去苗叶) 各一分
肺气虚冷,胸中气微,不能太息,形体怯寒,鼻多清涕。
TKRC Z01A/D022002036(汉城细辛) / Z01A/D015076001(防风) / Z01A/D101086002(洋甘草) / Z01A/D022002018(细辛) / Z01A/D101086003(胀果甘草) / Z01A/D220006010(柑橘) / Z01A/D025027004(白术) / Z01A/D101086006(甘草) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/268(细辛属) / A61K36/484(甘草属) / A61K36/238(防风属) / A61K36/284(苍术属) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / 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) / A61K36/75(芸香科) / A61K36/26(马兜铃科,例如细辛) / 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:
九味汤,《普济方》,明.http://ethnobotany.cn/Cntk/Details/FBFE0EB1715F4C83B22E389C713A3E9B
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