论文部分内容阅读
白头翁汤出自汉代张仲景《伤寒论》,原文说:“热利下重者,白头翁汤主之”。此后,一直作为热利下重之要方。经后世医家在临诊时加以发展,每迂湿热痢疾初起,大便脓血,下注急迫,里急后重时,多用此方加减治疗。如清·吴鞠通之加味白头翁汤,用以治疗湿温病内虚所致湿热下陷,热利下重等症;唐·孙思邈之白头翁汤,用以治疗赤带下血症。现代对于本方的应用,主要治疗以湿热痢疾为主证的疾病,同时根据临床辩证,经
Pulsatilla soup originated from Zhang Zhongjing’s “Treatise on Cold Diseases” in the Han Dynasty. The original text says: “The heat-afflicted heavier person, the Pulsatilla sinensis soup is the master of ”. Since then, it has served as a hot stake. The later generations of doctors will develop at the time of clinical consultation. Every time the dampness and dysentery begins, the blood in the stool will be sepsis, the bets will be urgently pressed, and when the patient is in a hurry, he or she will be treated more frequently with this prescription. Such as Qing Wu Tong through the modified Pulsatilla Decoction for the treatment of dampness and heat caused by the internal detoxification, heat and weight under the embolism; Tang Sun Sin Pulsatilla Wong soup, to treat the red zone under the blood. The modern application of this party is mainly to treat diseases where dysentery and dysentery are the main symptoms, and according to clinical dialectical