四物汤 - Ethnobotany of China

四物汤 Si Wu Tang

China Plant Traditional Knowledge Registry CNTK_ID: 17DF4215D3244DD39B1E5283A8468DE2

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

Source	Northern Song ● (about 915 years ago) 《圣济总录》
Traditional knowledge – formula	甘草（炙，锉）陈橘皮（汤浸，去白，焙）各二两葱白（锉）二七茎赤小豆（拣）三合脚气冲心。
TKRC	Z01A/D101086003(胀果甘草) / Z01A/D011001108(北葱) / Z01A/D101184004(赤豆) / Z01A/D101086002(洋甘草) / Z01A/D101184015(赤小豆) / Z01A/D220006010(柑橘) / Z01A/D101086006(甘草) /
IPC	A61K36/48(豆科（豌豆或豆荚科）苏木科;含羞草科;蝶形花科) / A61K36/48(豆科（豌豆或豆荚科）苏木科;含羞草科;蝶形花科) / A61K36/484(甘草属) / A61K36/752(柑橘属，例如橘络，柑或柠檬) / A61K36/75(芸香科) / A61K36/8962(葱属，例如洋葱，韭，大蒜，细香葱) /

Related items

葱白：为百合科植物葱的鳞茎。
陈皮：芸香科植物橘Citrus reticulata Blanco及其栽培变种的干燥成熟果皮。药材分为“陈皮’’和“广陈皮’’。采摘成熟果实，剥取果皮，晒干或低温干燥。
赤小豆：豆科植物赤小豆Vigna umbellata Ohwi et Ohashi或赤豆Vigna angularis Ohwi et Ohashi的干燥成熟种子。秋季果实成熟而未开裂时拔取全株，晒干，打下种子，除去杂质，再晒干。
甘草：豆科植物甘草Glycyrrhiza uralensis Fisch.、胀果甘草Glycyrrhiza inflata Bat.或光果甘草Glycyrrhiza glabra L．的干燥根和根茎。春、秋二季采挖，除去须根，晒干。

Indications: 脚气冲心。

Usage and dosage: 上锉，如麻豆大。以水五盏，煎至二盏
半，去滓，分温三服，空心早晚食前服尽。

Similar formulas (legacy coded-feature distance)

葱白汤	甘草汤	葱白豉汤	败毒汤	豉酒	栝楼汤
白术散	石榴散	苦参甘草汤	陈橘皮饮	陈橘皮汤	葱白豉汤
羊肚方	软骨散	乌罂散

Formulas with similar composition (Jaccard)

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

葱白汤 0.60 (3)	通脉四逆汤 0.50 (3)	退肿塌气散 0.50 (3)	陈甘饮 0.50 (2)	橘甘散 0.50 (2)
葱白豉汤 0.50 (2)	葱白甘草汤 0.50 (2)	甘草大豆汤 0.50 (2)	乌鲤鱼汤 0.43 (3)	苍陈紫苏饮 0.43 (3)
陈橘皮饮 0.40 (2)	茱萸散 0.40 (2)	人参散 0.40 (2)	查术膏 0.40 (2)	栝楼汤 0.40 (2)
法制玄明粉 0.40 (2)	洞庭汤 0.40 (2)	橘皮甘草汤 0.40 (2)	利气散 0.40 (2)	四灵散 0.40 (2)

Citation

When using this traditional knowledge, please cite:
四物汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/17DF4215D3244DD39B1E5283A8468DE2

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