中文
Ethnobotany of China

加味二陈汤 Jia Wei Er Chen Tang

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

Source Ming ● (about 476 years ago) 《广嗣纪要》
Traditional knowledge – formula 陈皮一钱半 白茯苓 半夏( 炒) 各一钱 甘草三分 黄连( 姜汁炒) 吴萸( 炮,去皮) 三分 方中黄连用量原缺。
吐酸水同食物出者,热也。
TKRC Z01A/D212017002(三角叶黄连) / Z01A/D212017006(云南黄连) / Z01A/D101086006(甘草) / Z01A/D101086002(洋甘草) / Z01A/D220006010(柑橘) / Z01A/D212017001(黄连) / Z01A/D101086003(胀果甘草) / Z01A/D019020008(半夏) /
IPC A61K36/75(芸香科) / A61K36/888(天南星科,例如贝母,马蹄莲或臭菘) / A61K36/718(黄连属(黄连)) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/484(甘草属) / A61K36/8888(半夏属) / 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:
加味二陈汤,《广嗣纪要》,明.https://ethnobotany.cn/Cntk/Details/7B09384275804281BF23D419B4E6C631
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