1) Sanren decoction
三仁汤
1.
SanRen Decoction firstly appeared in“Wen Bing Tiao Bian”,but this prescription was summarized by Wu Jutong from Cheng’s case and Ma’s case in“Lin Zheng Zhi Nan Yi An”.
三仁汤首见于《温病条辨》,但此方是吴鞠通总结《临证指南医案·湿》中冯案和某案而得来,吴氏三仁汤无论是在药物组成上,还是在病机特点、症候特征等方面,和这两个医案都很相似。
2.
Based on the theory of Traditional Chinese Medicine, the principles of the formulation of Sanren Decoction (SD) and its effects and therapies ,We disassembled the SD into two groups: the group of Sanren and the other was the remainders.
基于中医学基本理论和三仁汤的组方原理、配伍及功效，将本方拆为“三仁”组和残方组，从影响水代谢的角度，分别观察对湿阻证大鼠肺组织提取物心钠素（ANP）、肠粘膜Na~+-K~+-ATPase和尿量及尿Na~+、K~+浓度的作用，结果显示： 1。
2) Sanren Tang
三仁汤
1.
An Experimental Study of Sanren Tang on Motilin and Gastrin in Damp - Heat and Dominant Damp Syndromes of Spleen - Stomach of Rats;
三仁汤对脾胃湿热证、湿偏重证大鼠胃动素、胃泌素作用的实验研究
3) Liuren Sansheng Tang
六仁三生汤
1.
Liuren Sansheng Tang Prevent and Treat the Abdomen Distension and Constipation of Early Thoracic-lumbar Fracture;
六仁三生汤防治胸腰椎骨折早期腹胀便秘疗效观察
4) HOU ZHI SAN RENG TANG
厚枳三仁汤
1.
PURPOSEThe purpose of this study is to observes the efficacy from the clinical aspect of HOD ZHI SAN RENG TANG treatment of chronic functional constipation(stagnation of Qi and damp-heat type),and explore the mechanism of treating chronic FC witn HOU ZHI SAN RENG TANG from a theoretical and clinical aspects.
目的本研究旨在从临床方面观察厚枳三仁汤治疗慢性功能性便秘(气秘兼湿热证)的疗效,并从理论和临床研究两个方面系统探讨厚枳三仁汤的作用机理,以希望探索更有效防治该病的方法。
5) suanzaoren decoction
酸枣仁汤
1.
Content determination of glycyrrhizin in traditional slice decoction and dispensing granule decoction of Suanzaoren decoction;
酸枣仁汤传统饮片汤剂与配方颗粒汤剂中甘草酸含量的测定
2.
Clinical Observation on Auxiliary Treatment with Suanzaoren Decoction for Chronic Severe Hepatitis;
酸枣仁汤辅助治疗慢性重型肝炎的临床观察
3.
Effect of Suanzaoren decoction on acute hepatic failure in mice;
酸枣仁汤对小鼠试验性急性肝衰竭的影响
6) Yiyiren Decoction
薏苡仁汤
1.
63 Cases of Treating Rheumation with Modified Yiyiren Decoction;
薏苡仁汤加减治疗风湿病63例
2.
Experimental Research of Anti-inflammation and Analgesic Effect of Yiyiren Decoction;
薏苡仁汤镇痛消炎作用的实验研究
补充资料：蜜汁三仁
原料
桃仁、榄仁、松仁各30克，糖、蜂蜜各适量。
做法
将三仁分别过油炸熟，再用锅将糖熬成糖液，加少许蜂蜜，放入三仁均匀地翻锅，冷邓后装盆即可。
特点
色金黄，味甜、脆、香，带酸。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条