中文
Ethnobotany of China

干姜汤 Gan Jiang Tang

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 干姜( 炮) 甘草( 炙,锉) 各半两 附子( 炮裂,去皮脐) 陈橘皮( 去白,炒) 厚朴( 去粗皮,生姜汁炙) 各三分
伤寒食毒,头痛恶寒,心腹虚胀,大便泄利。
TKRC Z01D4/R51.X01(头痛) / Z01D1/186(头痛) / Z01D4/R51.X01(头痛) / Z01D4/R51(头痛) / Z01D1/186(头痛) / Z01D1/22(伤寒) / Z01A/D101086003(胀果甘草) / Z01D4/R51(头痛) / Z01D4/A01.001(伤寒) / Z01A/D101086006(甘草) / Z01A/D101086002(洋甘草) / Z01A/D268021029(姜) / Z01A/D220006010(柑橘) /
IPC A61K36/906(姜科) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/75(芸香科) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/484(甘草属) / A61K36/9068(姜属,例如花姜) /


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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:
干姜汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/1A18AA805F92421B9AD6B44F87D82A3C
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