中文
Ethnobotany of China

加味四物汤 Jia Wei Si Wu Tang

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

Source Qing ● (about 286 years ago) 《外科全生集》
Traditional knowledge – formula 川芎 白芍 归身 熟地 人参 肉桂 炒白芷 五味子 云苓 生甘草
毒根。
TKRC Z01A/D230003003(五味子) / Z01A/D015005003(狭叶当归) / Z01A/D230003006(翼梗五味子) / Z01A/D230003016(毛叶五味子) / Z01A/D101086006(甘草) / Z01A/D132007(樟属) / Z01A/D230003019(红花五味子) / Z01A/D101086003(胀果甘草) / Z01A/D132007008(肉桂) / Z01A/D230003021(华中五味子) / Z01A/D101086002(洋甘草) / Z01A/D020017002(人参) / Z01A/D015005010(白芷) / Z01A/D177001008(芍药) /
IPC 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) / A61K36/79(五味子科) / A61K36/54(樟科(月桂科),例如桂皮或檫木) / A61K36/232(当归属) / A61K36/484(甘草属) / A61K36/65(芍药科,例如中国芍药) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/258(人参属(人参)) /


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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:
加味四物汤,《外科全生集》,清.http://ethnobotany.cn/Cntk/Details/6D347E4464034D7489305DC739E3FEB4
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