中文
Ethnobotany of China

牡丹饮 Mu Dan Yin

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 牡丹皮一两 大黄( 锉,炒) 一两 桂( 去粗皮) 一两 桃仁( 汤浸,去皮尖,炒令黄色) 四十个
产后腹中恶血不除,苦身强痛。
TKRC Z01A/D203015020(药用大黄) / Z01A/D203015021(掌叶大黄) / Z01A/D203015(大黄属) / Z01A/D217033053(光核桃) / Z01A/D203015032(鸡爪大黄) /
IPC A61K36/70(蓼科,例如刺花或酸模属) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/708(大黄属(大黄)) /


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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:
牡丹饮,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/3A39444CE47D4E4FB671F736C56B0E16
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