中文
Ethnobotany of China

豆蔻汤 Dou Kou Tang

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

Source Ming ● (about 636 years ago) 《普济方》
Traditional knowledge – formula 肉豆蔻仁( 煨) 附子( 去皮脐,切,盐汤浸,焙干燥) 缩砂仁( 炒,去皮) 各半两 木香一分 白术 芎藭各一两
妊娠心痛,时多痰逆,食饮无味,腹胁胀满。
TKRC Z01D1/1827(心痛) / Z01A/D26800203801(缩砂密) / Z01A/D025027004(白术) /
IPC A61K36/906(姜科) / A61K36/9064(豆蔻属,例如小豆蔻) / A61K36/284(苍术属) / A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) /


Related items




Similar formulas (legacy coded-feature distance)

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:
豆蔻汤,《普济方》,明.http://ethnobotany.cn/Cntk/Details/B45AFD4024514A7B90317E32557EABC4
logo logo

Copyright © 2002-2025 Kunming Institute of Botany, Chinese Academy of Sciences. All rights reserved. [滇ICP备05000394号]

Address: 132 Lanhei Road, Kunming, Yunnan 650201, China Contact us