玉女煎
The Prescription of 玉女煎
Source
The book Jing Yue Quan Shu
Ingredients
- Shi Gao (Gypsum Fibrosum) 18 g,
- Shu Di (Radix Rehmanniae Preparata) 15 g,
- Mai Dong (Radix Ophiopogonis) 6 g,
- Zhi Mu (Rhizoma Anemarrhenae) 4.5 g,
- Niu Xi (Radix Achyranthis Bidentatae) 4.5 g.
Explanation
Shi Gao: The principal drug, being pungent and sweet in flavor and very cold in nature, removing lingering heat in the stomach.
Shu Di: Nourishing Yin.
Zhi Mu: Being moisture in nature, assisting Shi Gao in expelling heat from the stomach.
Mai Dong: Nourishing Yin, helping Shu Di with the nourishment of the stomach Yin.
Niu Xi: Inducing heat and blood to go downward to descend fire flaring up and arrest the adverse flow of blood.
The Effect of 玉女煎
Effect
Clearing away heat in the stomach and nourishing yin.
Indications
Syndrome due to heat in the stomach and Yin deficiency, marked by headache, toothache, odontoseisis, gingival bleeding, restlessness, thirst, dry and reddened tongue with yellowish and dry coating; including such diseases with the above symptoms as acute stomatitis, glossitis, diabetes and neurotic toothache.
Administrations
Decocted in water for oral dose to be taken twice.