中文
Ethnobotany of China

升麻汤 Sheng Ma 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 升麻 黄耆( 锉) 玄参 甘草( 炙) 各半两 犀角屑 防风( 去叉) 蕤仁( 汤浸去皮,研) 各一分
风毒所攻,小儿眼胎赤肿痛。
TKRC Z01A/D232005003(北玄参) / Z01A/D217032003(蕤核) / Z01A/D232005026(玄参) / Z01A/D101086006(甘草) / Z01A/D212014003(升麻) / Z01A/D015076001(防风) / Z01A/D212014004(大三叶升麻) / Z01A/D101086003(胀果甘草) / Z01A/D101086002(洋甘草) / Z01A/D212014002(兴安升麻) / Z01A/D21703200301(齿叶蕤核) /
IPC A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/80(玄参科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/484(甘草属) / A61K36/238(防风属) / A61K36/808(玄参属) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) /


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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:
升麻汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/852FA1CADF7B4B45AD4FA0403BBA9B2C
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