中文
Ethnobotany of China

地骨皮汤 Di Gu Pi 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 地骨皮 防风( 去叉) 盐 细辛( 去苗叶) 杏仁( 汤去皮尖双仁,炒) 荆实 生干地黄( 焙) 各一两 白杨皮一握( 切)
牙齿风虫,齿根挺出,动摇疼痛。
TKRC Z01D4/R52(疼痛) / Z01A/D022002018(细辛) / Z01A/D022002036(汉城细辛) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D015076001(防风) / Z01A/D23601300301(北方枸杞) / Z01A/D236013009(截萼枸杞) / Z01A/D236013002(宁夏枸杞) /
IPC A61K36/26(马兜铃科,例如细辛) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/81(茄科,例如烟草,龙葵,番茄,颠茄,辣椒或曼陀罗) / A61K36/268(细辛属) / A61K36/238(防风属) / A61K36/815(枸杞属) / 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:
地骨皮汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/7896D257155B46BEB0F9D67CD01F4AB3
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