Bu Yin Tang
Ingredients: Tang-kuei root (dang gui), White peony root (bai shao), Raw rehmannia root (sheng di huang), Oriental ginseng root, Hoelen fungus (fu ling), Anemarrhena root (zhi mu), Phellodendron bark (huang bai), Achyranthes root (niu xi), Scurfy-pea seed (bu gu zhi), Fennel fruit (xiao hui xiang), Eucommia bark (du zhong), Cooked rehmannia root (shu di huang), Citrus peel (chen pi), Chinese licorice root (gan cao).
| Mandarin: 補陰湯 Pin-Yin: Bu Yin Tang English: Tang-kuei & Rehmannia Combination Romaji: Ho In To Kanji: 補陰湯 Kampo: No |
Source:
- Bring Spring Back to Myriad Diseases (Wan Bing Hui Chun, 1587)
How it works:
- Augments the kidney yin
- Fortifies the lower back and knees
Clinical Applications:
- Lower back pain caused by a deficiency in kidney yin
This 16th century formula was developed by the Ming dynasty physician Gong Tingxian and was originally published in “Bring Spring Back to Myriad Diseases.” Bu Yin Tang is used to treat lower back pain that is caused by a deficiency in kidney yin by augmenting the kidney yin and fortifying the lower back and knees.
|
English Name |
Pin-Yin Name |
|
Cooked Rehmannia |
Shi Di Huang |
|
Raw Rehmannia |
Sheng Di Huang |
|
Angelica Root |
Dang Gui |
|
Peony |
Shao Yao |
|
Eucommia |
Du Zhong |
|
Psoralea |
Bu Gu Zhi |
|
Achyranthes |
Niu Xi |
|
Ginseng |
Ren Shen |
|
Hoelen |
Fu Ling |
|
Anemarrhena |
Zhi Mu |
|
Phellodendron |
Huang Bo |
|
Fennel |
Xiao Hui Xiang |
|
Citrus Peel |
Chen Pi |
|
Baked Licorice |
Zhi Gan Cao |
Main Ingredient(s):
In this formula, Tang-kuei (Angelica Root), Raw Rehmannia, and Cooked Rehmannia nourish the yin, support the blood, and fortify the liver and kidneys.