中文
Ethnobotany of China

人参汤 Ren Can 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 人参 白茯苓( 去黑皮) 肉豆蔻( 去壳) 槟榔( 锉) 木香各一分 白术 诃黎勒皮( 半生半炮) 陈橘皮( 汤浸,去白焙) 各半两 蓬莪荗( 煨,锉) 京三棱( 煨,锉) 各一两
脾胃不和,中寒虚胀。
TKRC Z01A/D268005006(广西莪术) / Z01A/D220006010(柑橘) / Z01A/D268005007(姜黄) / Z01A/D268005009(莪术) / Z01A/D025027004(白术) / Z01A/D258001009(黑三棱) / Z01A/D020017002(人参) /
IPC 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) / A61K36/75(芸香科) / A61K36/9066(姜黄属,例如姜黄、东印度竹芋或芒果姜) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/258(人参属(人参)) / A61K36/906(姜科) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/284(苍术属) /


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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:
人参汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/7FF615D189174784851724A19AA5ADDA
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