中文
Ethnobotany of China

肉豆蔻丸 Rou Dou Kou 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 肉豆蔻( 去壳) 干姜( 炮) 陈橘皮( 汤浸去白,焙) 半夏( 汤洗去滑七遍,焙) 桂( 去粗皮) 吴茱萸( 汤浸,焙干,炒) 厚朴( 去粗皮,生姜汁炙) 乌头( 炮裂,去皮脐) 白茯苓( 去黑皮) 各半两
脾脏虚冷,气攻心腹,绞痛肠鸣。
TKRC Z01D4/R10.452(绞痛) / Z01A/D019020008(半夏) / Z01A/D220006010(柑橘) / Z01A/D268021029(姜) /
IPC A61K36/75(芸香科) / A61K36/888(天南星科,例如贝母,马蹄莲或臭菘) / A61K36/906(姜科) / A61K36/8888(半夏属) / 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:
肉豆蔻丸,《圣济总录》,北宋.https://ethnobotany.cn/Cntk/Details/AD63B9122D3F4BC08D700A22DE3ACA37
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