中文
Ethnobotany of China

萆薢丸 Bi Xie Wan

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 萆薢一两半 当归( 锉,焙) 厚朴( 去粗皮,生姜汁涂炙) 干姜( 炮) 荆三棱( 炮,锉) 桂( 去粗皮) 附子( 炮裂,去皮脐) 各一两 陈橘皮( 汤去白,焙) 六两
TKRC Z01A/D235001028(长托菝葜) / Z01A/D235001033(黑果菝葜) / Z01A/D085001047(山萆薢) / Z01A/D268021029(姜) / Z01A/D235001073(红果菝葜) / Z01A/D08500101201(粉背薯蓣) / Z01A/D220006010(柑橘) / Z01A/D015005038(当归) /
IPC A61K36/894(薯蓣科) / A61K36/75(芸香科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/9068(姜属,例如花姜) / A61K36/232(当归属) / A61K36/8945(薯蓣属,例如山药,薯蓣或水薯蓣) / A61K36/90(菝葜科,例如土茯苓或洋菝葜) / A61K36/906(姜科) /


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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:
萆薢丸,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/340265DF82E44388AC86FD6E7C8D857D
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