中文
Ethnobotany of China

马兜铃汤 Ma Dou Ling 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 马兜铃 桑根白皮各一两 甘草( 炙) 葶苈( 炒) 各半两 半夏( 汤洗去滑,生姜汁制,焙干) 三分
肺热嗽,气急喘闷。
TKRC Z01A/D022001006(北马兜铃) / Z01A/D019020008(半夏) / Z01A/D101086006(甘草) / Z01A/D022001009(马兜铃) / Z01A/D101086002(洋甘草) / Z01A/D101086003(胀果甘草) / Z01A/D156008006(蒙桑) / Z01A/D036035034(葶苈) /
IPC A61K36/26(马兜铃科,例如细辛) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/31(十字花科,例如花椰菜,卷心菜和苤蓝) / A61K36/888(天南星科,例如贝母,马蹄莲或臭菘) / A61K36/8888(半夏属) / A61K36/605(桑属(桑树)) / A61K36/484(甘草属) / A61K36/264(马兜铃属) / A61K36/60(桑科(桑树科),例如面包果树或无花果树) /


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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:
马兜铃汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/A10536E9C65E48D5A2EE7421FBECE771
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