中文
Ethnobotany of China

赤白饮 Chi Bai Yin

Formula texts are quoted from classical Chinese sources and are not translated.

Source Qing ● (about 164 years ago) 《仙拈集》
Traditional knowledge – formula 香附( 醋炒) 四两 臭椿根皮( 盐水炒) 砂仁各一两 朱砂二钱 棉花仁五钱
红淋白带。
TKRC Z01D1/10261(白带) / Z01D1/10261(白带) / Z01D1/10261(白带) / Z01A/D080009052(香附子) / Z01A/D268002038(砂仁) / Z01A/D233001001(臭椿) / Z01A/D268002014(海南砂仁) / Z01A/D268002(豆蔻属) /
IPC A61K39/395(抗体(凝集素入A61K38/36);免疫球蛋白;免疫血清,例如抗淋巴细胞血清) / A61K35/26(淋巴;淋巴结;胸腺;脾;脾细胞;胸腺细胞) / A61K38/19(细胞因子;淋巴因子;干扰素) / A61K35/17(淋巴细胞;B细胞;T细胞;自然杀伤细胞;干扰素激活或细胞因子激活的淋巴细胞(被特异性抗原激活时入A61K39/00)) / A61K36/89(莎草科) / A61K36/8905(莎草属) / A61K36/9064(豆蔻属,例如小豆蔻) / A61K36/906(姜科) /


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Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.




Citation
When using this traditional knowledge, please cite:
赤白饮,《仙拈集》,清.http://ethnobotany.cn/Cntk/Details/01955EBF49C24D9D8B32D372A38F6BBC
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