中文
Ethnobotany of China

荜澄茄煮散 Bi Cheng Qie Zhu San

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 荜澄茄 甘草( 炙,锉) 人参 芍药各一两 茴香子( 炒) 槟榔( 锉) 各三分 干姜( 炮) 诃黎勒皮 桂( 去粗皮) 各半两
肾脏虚冷,气攻腹胁,疼痛胀满,烦倦。
TKRC Z01D4/R52(疼痛) / Z01A/D101086002(洋甘草) / Z01A/D101086003(胀果甘草) / Z01A/D015041001(茴香) / Z01A/D268021029(姜) / Z01A/D020017002(人参) / Z01A/D101086006(甘草) /
IPC A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/9068(姜属,例如花姜) / A61K36/484(甘草属) / A61K36/258(人参属(人参)) / 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) /


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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:
荜澄茄煮散,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/3043B646121948E3A95DCFE17F22D435
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