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 大黄( 切,焙) 桂( 去粗皮) 鬼箭羽 朴消( 碎) 蒲黄 芍药 当归( 切,燥) 各一两
坠堕内损,瘀血在腹,使人瘦瘁。
TKRC Z01A/D203015020(药用大黄) / Z01A/D203015(大黄属) / Z01A/D258002006(宽叶香蒲) / Z01A/D203015021(掌叶大黄) / Z01A/D015005038(当归) / Z01A/D203015032(鸡爪大黄) /
IPC A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/708(大黄属(大黄)) / A61K36/232(当归属) / A61K36/70(蓼科,例如刺花或酸模属) /


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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:
牡丹汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/48B6141E76684AF59AD1333BC2336B79
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