中文
Ethnobotany of China

人参乌梅汤 Ren Can Wu Mei Tang

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

Source Qing ● (about 228 years ago) 《温病条辨》
Traditional knowledge – formula 人参 莲子( 炒) 炙甘草 乌梅 木瓜 山药
久痢伤阴,口渴舌干,微热微咳。
TKRC Z01A/D085001037(褐苞薯蓣) / Z01A/D217008003(木瓜) / Z01A/D217008004(贴梗海棠) / Z01A/D085001(薯蓣属) / Z01A/D217008001(木瓜海棠) / Z01A/D194002016(山蒟) / Z01A/D217033056(梅) / Z01A/D085001001(参薯) / Z01A/D020017002(人参) / Z01A/D085001020(山薯) / Z01A/D085001027(日本薯蓣) /
IPC A61K36/67(胡椒科,例如牙买加胡椒粉或卡瓦胡椒) / A61K36/894(薯蓣科) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/8945(薯蓣属,例如山药,薯蓣或水薯蓣) / A61K36/258(人参属(人参)) /


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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:
人参乌梅汤,《温病条辨》,清.http://ethnobotany.cn/Cntk/Details/22E130EC7B104B5F98BC2C395C6DD19E
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