中文
Ethnobotany of China

清脾汤 Qing Pi Tang

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

Source Southern Song ● (about 799 years ago) 《魏氏家藏方》
Traditional knowledge – formula 草果仁( 炒) 厚朴( 去粗皮,姜制,炙) 川姜( 炮,洗) 甘草( 炙) 各一两 陈皮( 去瓤) 木香( 煨) 各半两 麦糵 神曲( 炒) 各二两 舶上茴香三分( 炒)
疟痢。
TKRC Z01A/D101086002(洋甘草) / Z01A/D268002034(草果) / Z01A/D220006010(柑橘) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) /
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) / A61K36/906(姜科) / A61K36/75(芸香科) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/484(甘草属) / A61K36/9064(豆蔻属,例如小豆蔻) /


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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:
清脾汤,《魏氏家藏方》,南宋.http://ethnobotany.cn/Cntk/Details/9AFBC434CF214624AD333EA61AA95301
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