rehmannia

(redirected from Shu Di Huang)

rehmannia (rēˑ·m·nē·),

n Latin name:
Rehmannia glutinosa (Gaertn.) Libosch.; part used: roots; uses: antiinflammatory, antipyretic, antihemorrhagic, laxative, skin rashes, diabetes, rheumatoid arthritis, urticaria, anemia, bleeding disorders, asthma, chemotherapy damage; precautions: can cause possible mutagen (cured root); diarrhea with excessive doses. Also called
Chinese foxglove, di huang, shojio, or
glutinous rehmannia.
References in periodicals archive ?
Shu Di Huang (cooked Radix Rehmanniae) Shan Yao (Radix Dioscoreae) Gou Qi Zi (Fructus Lycii) Nu Zhen Zi (Fructus Ligustri Lucidi) Tu Si Zi (Semen Cuscutae) Han Lian Cao (Herba Ecliptae) Di Gu Pi (Cortex Lycii) Xiang Fu (Rhizoma Cyperi), 15g each Huang Bai (Cortex Phellodendri) Mu Dan Pi (Cortex Moutan), 10g each Dang Gui (Radix Angelicae Sinensis) Bai Shao (Radix Alba Paeoniae) Long Gu (Os Draconis), 20g each
In this case, Wang uses heavy doses of Bai Shao (Radix Alba Paeoniae) to nourish the blood and emolliate the liver combined with Shu Di Huang (cooked Radix Rehmanniae) and Dang Gui (Radix Angelicae Sinensis) if there is liver blood depletion vacuity.
Shu Di Huang (cooked Radix Rehmanniae), 12 grams Shan Zhu Yu (Fructus Corni), 9 grams Dan Pi (Cortex Moutan), 6 grams Shan Yao (Radix Dioscoreae), 12 grams Fu Ling (Poria), 10 grams Ze Xie (Rhizoma Alismatis), 6 grams Da Zao (Fructus Jujubae), 6 grams Xiao Mai (Fructus Tritici), 30 grams Gan Cao (Radix Glycyrrhizae), 3 grams