中文
Ethnobotany of China

常山饮 Chang Shan Yin

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 常山( 锉炒) 半两 甘草( 锉炒) 一分 乌梅七枚( 捶碎,去核焙) 青蒿( 焙) 一分
瘅疟。但热不寒,烦渴不止。
TKRC Z01A/D025023008(黄花蒿) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) / Z01D4/R63.151(烦渴) / Z01A/D101086002(洋甘草) / Z01A/D217033056(梅) /
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) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / 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) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/484(甘草属) /


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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:
常山饮,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/B4B38858F32F491BBCBBFC6F10A8B224
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