中文
Ethnobotany of China

麻黄汤 Ma Huang Tang

Formula texts are quoted from classical Chinese sources and are not translated.

Source Tang ● (about 1356 years ago) 《外台秘要》
Traditional knowledge – formula 麻黄六两( 去节) 桂心一两 甘草( 炙) 杏仁( 去尖皮) 各二两 生姜八两
上气咳嗽,喉中水鸡鸣,唾脓血腥臭。
TKRC Z01D1/1822(咳嗽) / Z01D4/R05.X01(咳嗽) / Z01D4/R05(咳嗽) / Z01D4/R05(咳嗽) / Z01D1/1822(咳嗽) / Z01A/C004001006(中麻黄) / Z01A/C004001003(木贼麻黄) / Z01A/D101086003(胀果甘草) / Z01A/C004001017(草麻黄) / Z01D4/R05.X01(咳嗽) / Z01A/D101086006(甘草) / Z01A/C004001004(山岭麻黄) / Z01A/D132007008(肉桂) / Z01A/D101086002(洋甘草) / Z01A/D132007(樟属) / Z01A/C004001002(双穗麻黄) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/54(樟科(月桂科),例如桂皮或檫木) / A61K36/484(甘草属) /


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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:
麻黄汤,《外台秘要》,唐.http://ethnobotany.cn/Cntk/Details/56227B66F1FE4FD7B7C6132B4A37E78E
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