中文
Ethnobotany of China

乌龙丹 Wu Long Dan

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

Source Ming ● (about 398 years ago) 《疡科选粹》
Traditional knowledge – formula 乌梅肉 五倍子( 取净) 或加硼砂
诸骨梗,垂危者。
TKRC Z01A/D012013003(青麸杨) / Z01A/D01201300402(红麸杨) / Z01A/D012013001(盐麸木) / Z01A/D217033056(梅) /
IPC A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/22(漆树科,例如黄栌、漆树或毒葛) /


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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:
乌龙丹,《疡科选粹》,明.http://ethnobotany.cn/Cntk/Details/71D8A5DC79F242D58479E5BA0A7EAFC8
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