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) 常山 鳖甲( 去裙襕,醋炙) 人参 肉苁蓉( 酒浸,切,焙) 知母( 焙) 桃仁( 去皮尖双仁,炒,研) 各半两
肺疟。
TKRC Z01A/D217033053(光核桃) / Z01A/D020017002(人参) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D175010004(盐生肉苁蓉) / Z01A/D175010001(肉苁蓉) / Z01A/D023002001(知母) / Z01A/D217033056(梅) /
IPC A61K35/68(原生动物,如,鞭毛虫,阿米巴虫,孢子虫,疟原虫或弓形虫) / A61K39/015(血孢子虫属抗原,例如疟原虫抗原) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/258(人参属(人参)) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/64(列当科) / A61K36/8964(知母属) / A61K36/898(兰科) /


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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:
乌梅丸,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/709BC28502A0458FB2E5761D5F20DF46
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