中文
Ethnobotany of China

人参饮 Ren Can Yin

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 人参 甘草( 炙) 厚朴( 去粗皮,生姜汁炙) 各三分 知母半两 常山半两 麦门冬( 去心,焙) 柴胡( 去苗) 猪苓( 去黑皮) 白茯苓( 去黑皮) 各一两
产后寒热疟,往来不已,烦渴体痛。
TKRC Z01D4/R63.151(烦渴) / Z01A/D023002001(知母) / Z01A/D023017006(沿阶草) / Z01A/D020017002(人参) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) / Z01A/D023017019(麦冬) / Z01A/D101086002(洋甘草) /
IPC A61K39/015(血孢子虫属抗原,例如疟原虫抗原) / A61K35/68(原生动物,如,鞭毛虫,阿米巴虫,孢子虫,疟原虫或弓形虫) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/484(甘草属) / A61K36/258(人参属(人参)) / A61K36/8964(知母属) / A61K36/8968(沿阶草属) /


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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:
人参饮,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/66EB9ED6E0E64582BC6A7D64C9CE6F0B
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