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 400 years ago) 《济阳纲目》
Traditional knowledge – formula 当归 川芎 芍药 生地( 姜、酒炒) 山栀子 连翘 甘草
汤火伤,发热作渴,小便赤涩。
TKRC Z01D4/R50.952(发热) / Z01D4/R50.051(发热) / Z01D1/181(发热) / Z01A/D195001010(异叶海桐) / Z01A/D195001003(短萼海桐) / Z01A/D101086006(甘草) / Z01A/D015005038(当归) / Z01A/D101086003(胀果甘草) / Z01A/D171003005(连翘) / Z01A/D101086002(洋甘草) /
IPC A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/232(当归属) / A61K36/484(甘草属) / A61K36/634(连翘属) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) /


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Citation
When using this traditional knowledge, please cite:
加味四物汤,《济阳纲目》,明.http://ethnobotany.cn/Cntk/Details/FD9D74D8532448F9A23835B1F91173BD
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