中文
Ethnobotany of China

橘皮汤 Ju Pi Tang

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

Source Ming ● (about 658 years ago) 《痘疹全书》
Traditional knowledge – formula 陈皮 木香 青皮 枳壳( 炒) 甘草 白茯苓 山楂肉
痘疮伤食者。
TKRC Z01A/D217025013(光萼海棠) / Z01A/D217013005(野山楂) / Z01A/D21701301101(山里红) / Z01A/D101086003(胀果甘草) / Z01A/D217013014(云南山楂) / Z01A/D217013007(湖北山楂) / Z01A/D220006010(柑橘) / Z01A/D101086006(甘草) / Z01A/D217025006(台湾林檎) / Z01A/D101086002(洋甘草) /
IPC 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) / A61K36/734(山楂属) / A61K36/484(甘草属) / A61K36/75(芸香科) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) /


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Formulas with similar composition (Jaccard)

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:
橘皮汤,《痘疹全书》,明.http://ethnobotany.cn/Cntk/Details/9EE89AEBA10240E68E8513A7EEAC43C1
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