茯苓汤 - Ethnobotany of China

茯苓汤 Fu Ling Tang

China Plant Traditional Knowledge Registry CNTK_ID: A5838FA74A7A47DEBD4FC81C8AD5A51F

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	赤茯苓（去黑皮）五味子（炒）麦门冬（去心，焙）各二两柴胡（去苗）一两半桂（去粗皮）一两槟榔（锉）细辛（去苗叶）各半两伤寒柔痉，病经三日不愈，恐阴气攻五脏致损。
TKRC	Z01D1/22(伤寒) / Z01A/D023017006(沿阶草) / Z01D4/A01.001(伤寒) / Z01A/D022002018(细辛) / Z01A/D230003016(毛叶五味子) / Z01A/D230003006(翼梗五味子) / Z01A/D230003019(红花五味子) / Z01A/D230003003(五味子) / Z01A/D023017019(麦冬) / Z01A/D022002036(汉城细辛) / Z01A/D230003021(华中五味子) /
IPC	A61P1/06(镇痉药，例如治疗结肠、食管痉挛性运动障碍的药物) / A61K36/26(马兜铃科，例如细辛) / A61K36/8968(沿阶草属) / A61K36/268(细辛属) / A61K36/79(五味子科) /

Related items

麦门冬：为百合科植物麦冬或沿阶草的块根。
细辛：马兜铃科植物北细辛Asarum heterotropoides Fr．Schmidt var．mandshuricum（Maxim.）Kitag，、汉城细辛Asarum sieboldii Miq. var. seoulense Nakai或华细辛Asarum sieboldii Miq．的干燥根和根茎。前二种习称“辽细辛”。夏季果熟期或初秋采挖，除净地上部分和泥沙，阴干。
五味子：木兰科植物五味子Schisandra chinensis （Turcz．）Baill．的干燥成熟果实。习称“北五味子”。秋季果实成熟时采摘，晒干或蒸后晒干，除去果梗和杂质。

Indications: 伤寒柔痉，病经三日不愈，恐阴气攻五脏致损。

Usage and dosage: 上为粗末。每服四钱匕，水一大盏，煎至
六分，去滓温服。

Similar formulas (legacy coded-feature distance)

桂心散	柴胡饮	人参柴胡汤	决明汤	茯苓汤	麦门冬饮
决明汤	知母汤	大腹皮汤	犀角散

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.

清金壮水丸 0.67 (2)	桂心散 0.60 (3)	地黄门冬汤 0.50 (2)	鲍鱼汤 0.50 (2)	清金降火丹 0.50 (2)
滋肾散 0.50 (2)	茯苓汤 0.50 (2)	麦门冬丸 0.50 (2)	麦门冬丸 0.50 (2)	五味子汤 0.40 (2)
人参芍药汤 0.40 (2)	黄耆汤 0.40 (2)	参耆救元汤 0.40 (2)	黄耆汤 0.40 (2)	麦门冬散 0.40 (2)
石灰散 0.40 (2)	加味地黄丸 0.40 (2)	醒心散 0.40 (2)	茯苓汤 0.40 (2)	八公散 0.40 (2)

Citation

When using this traditional knowledge, please cite:
茯苓汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/A5838FA74A7A47DEBD4FC81C8AD5A51F

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