中文
Ethnobotany of China

厚朴汤 Hou Pu 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 厚朴( 去粗皮,生姜汁炙,锉) 干姜( 炮) 白术( 锉,炒) 各一两 甘草( 炙) 半两 陈橘皮( 去白,炒) 三分
产后泄泻不止。
TKRC Z01A/D268021029(姜) / Z01A/D025027004(白术) / Z01A/D101086002(洋甘草) / Z01A/D220006010(柑橘) / Z01A/D101086006(甘草) / Z01A/D101086003(胀果甘草) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/75(芸香科) / A61K36/484(甘草属) / A61K36/9068(姜属,例如花姜) / A61K36/284(苍术属) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) / A61K36/906(姜科) /


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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:
厚朴汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/6C948AF78BBE418680B96B82B2C9EEE2
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