中文
Ethnobotany of China

长春方 Chang Chun Fang

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

Source Qing ● (about 316 years ago) 《集验良方》
Traditional knowledge – formula 鱼鳔一斤( 蛤粉炒成珠,极焦) 棉花子( 取净仁) 一斤( 去油炒,酒蒸) 金钗石斜八两 白莲须八两 金樱子( 去子毛,净) 一斤 菟丝子四两 沙蒺藜四两 枸杞子六两 五味子四两( 炒)
肾虚精冷。
TKRC Z01A/D230003021(华中五味子) / Z01A/D230003006(翼梗五味子) / Z01A/D217039046(金樱子) / Z01A/D230003016(毛叶五味子) / Z01A/D230003019(红花五味子) / Z01A/D230003003(五味子) / Z01A/D144024001(树棉) / Z01A/D101021061(华黄芪) / Z01A/D236013(枸杞属) /
IPC A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/79(五味子科) / A61K36/738(蔷薇属) / A61K36/481(黄芪属) / A61K36/81(茄科,例如烟草,龙葵,番茄,颠茄,辣椒或曼陀罗) /


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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:
长春方,《集验良方》,清.http://ethnobotany.cn/Cntk/Details/61771679A02345B2B9F3FE70951AE6F8
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