中文
Ethnobotany of China

姜附汤 Jiang Fu 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 附子( 炮裂,去皮脐) 一两 干姜( 炮) 葛根 甘草( 锉,炙) 桂( 去粗皮) 各三分 芍药半两 麻黄( 去根节,先煮,掠去沫,焙) 一两半
伤寒巨阳中风,项背强,啬啬恶寒,汗不出。
TKRC Z01D4/I64(中风) / Z01D1/811(中风) / Z01D4/I64(中风) / Z01A/D101086002(洋甘草) / Z01A/C004001002(双穗麻黄) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) / Z01D4/A01.001(伤寒) / Z01D1/22(伤寒) / Z01A/D268021029(姜) / Z01D1/811(中风) / Z01A/D101147005(山葛) / Z01A/C004001004(山岭麻黄) / Z01A/C004001006(中麻黄) / Z01A/C004001003(木贼麻黄) / Z01A/C004001017(草麻黄) /
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) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/9068(姜属,例如花姜) / A61K36/488(葛属(葛)) / A61K36/484(甘草属) /


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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:
姜附汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/23DC2F4F589142FE85D9B0163F7D41D2
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