中文
Ethnobotany of China

乌梅丸 Wu Mei Wan

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 乌梅肉( 炒) 一两 猪肝一大叶( 以醋煮令烂,研如糊) 草豆蔻( 去皮) 厚朴( 去粗皮,生姜汁炙) 各一两 甘草( 炙,锉) 一分 当归( 切,焙) 干姜( 炮) 荜茇 肉豆蔻( 去壳) 诃黎勒皮( 炒) 各三分 桂( 去粗皮) 半两
气痢不愈,疲劣,变成冷劳痢。
TKRC Z01A/D268021029(姜) / Z01A/D101086003(胀果甘草) / Z01A/D217033056(梅) / Z01A/D194002028(荜拔) / Z01A/D101086006(甘草) / Z01A/D101086002(洋甘草) / Z01A/D218036026(牛白藤) / Z01A/D015005038(当归) /
IPC A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/67(胡椒科,例如牙买加胡椒粉或卡瓦胡椒) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/232(当归属) / A61K36/748(耳草属) / A61K36/9068(姜属,例如花姜) / A61K36/906(姜科) / A61K36/484(甘草属) / A61K36/74(茜草科) /


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:
乌梅丸,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/688669EBCF78469AB94371C499035787
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