中文
Ethnobotany of China

牡丹汤 Mu Dan 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 牡丹皮 山栀子仁 黄芩( 去黑心) 大黄( 锉,炒) 木香 麻黄( 去根节)
伤寒热毒,发疮如豌豆。
TKRC Z01A/C004001002(双穗麻黄) / Z01A/D195001010(异叶海桐) / Z01A/C004001003(木贼麻黄) / Z01A/C004001017(草麻黄) / Z01A/D203015(大黄属) / Z01A/D130092030(连翘叶黄芩) / Z01A/D203015032(鸡爪大黄) / Z01A/D13009208901(展毛韧黄芩) / Z01D4/A01.001(伤寒) / Z01D1/22(伤寒) / Z01A/D203015020(药用大黄) / Z01A/D203015021(掌叶大黄) / Z01A/D130092038(丽江黄芩) / Z01A/D195001003(短萼海桐) / Z01A/C004001006(中麻黄) / Z01A/C004001004(山岭麻黄) / Z01A/D130092007(黄芩) /
IPC A61K36/70(蓼科,例如刺花或酸模属) / A61K36/539(黄芩属(黄芩)) / A61K36/708(大黄属(大黄)) / A61K36/53(唇形科,例如百里香,迷迭香或熏衣草) /


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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:
牡丹汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/3F31F67EE03B4E359AE8FCACE9735F0A
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