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 牡丹皮一两半 桂( 去粗皮) 一两 木通( 锉,炒) 一两 芍药一两半 鳖甲( 醋炙,去裙襕) 二两 土瓜根一两半 桃仁( 汤浸,去皮尖双仁,炒) 一两 方中桃仁用量原缺,据《证治准绳·女科》补。
妇人骨蒸,经脉不通,渐增瘦弱。
TKRC Z01A/D217033053(光核桃) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D022001031(木通马兜铃) /
IPC A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/898(兰科) / A61K36/26(马兜铃科,例如细辛) / A61K36/264(马兜铃属) /


Related items




Similar formulas (legacy coded-feature distance)

Formulas with similar composition (Jaccard)

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/63A8E7F27CFB400E9BAEE4D9E5D1C742
logo logo

Copyright © 2002-2025 Kunming Institute of Botany, Chinese Academy of Sciences. All rights reserved. [滇ICP备05000394号]

Address: 132 Lanhei Road, Kunming, Yunnan 650201, China Contact us