中文
Ethnobotany of China

加味四物汤 Jia Wei Si Wu Tang

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

Source Ming ● (about 400 years ago) 《济阳纲目》
Traditional knowledge – formula 当归 川芎 芍药 生地黄( 酒洗) 牛膝 香附 生甘草 侧柏叶
阴虚气郁,牙出鲜血。
TKRC Z01A/C002011001(侧柏) / Z01A/D175029003(地黄) / Z01A/D080009052(香附子) / Z01A/D101086006(甘草) / Z01A/D101086003(胀果甘草) / Z01A/D015005038(当归) / Z01A/D101086002(洋甘草) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/14(柏科,例如刺柏或柏树) / A61K36/64(列当科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/804(地黄属) / A61K36/8905(莎草属) / A61K36/484(甘草属) / A61K36/232(当归属) / A61K36/89(莎草科) /


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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:
加味四物汤,《济阳纲目》,明.http://ethnobotany.cn/Cntk/Details/229058B0D2EB411AAB6DC125C444C3FD
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