Discussion on “prescription selection based on flavor”

SHI Xin-de

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Discussion on “prescription selection based on flavor”

更新时间：2022-08-31

- Discussion on “prescription selection based on flavor”
- Shanghai Journal of Traditional Chinese Medicine Vol. 51, Issue 6, Pages: 74-76(2017)
- 作者机构：
  
  1. 中国中医科学院研究生院,北京,100700
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SHI Xin-de. Discussion on “prescription selection based on flavor”. [J]. Shanghai Journal of Traditional Chinese Medicine 51(6):74-76(2017)
DOI：

SHI Xin-de. Discussion on “prescription selection based on flavor”. [J]. Shanghai Journal of Traditional Chinese Medicine 51(6):74-76(2017) DOI：

摘要

从五味与脏腑的对应关系、五味所利、五利所害、方有五味、临床实践等几个方面,论证“以味选方”方法的可行性、有效性与临床运用价值。

Abstract

This paper discussed the practicability,validity and clinical application value of the method of “prescription selection based on flavor”from some aspects including the correspondence between five flavours and zang-fu viscera,advantages of five flavours,disadvantages of five flavours,five flavours in prescriptions,clinical practice and so on.

关键词

以味选方五味经方运用方法

Keywords

prescription selection based on flavorfive flavoursapplication of classical prescription

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