中文
Ethnobotany of China

乌梅丸 Wu Mei Wan

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 乌梅肉( 炒) 四两 附子( 炮裂,去皮脐) 一两 干姜( 炮) 二两 黄连( 去须,炒) 五两 肉豆蔻( 去壳) 五枚
大肠洞泄,水谷入即注下。
TKRC Z01A/D212017001(黄连) / Z01A/D268021029(姜) / Z01A/D212017006(云南黄连) / Z01A/D212017002(三角叶黄连) / Z01A/D217033056(梅) /
IPC A61K36/906(姜科) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/9068(姜属,例如花姜) / A61K36/718(黄连属(黄连)) /


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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:
乌梅丸,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/B59DC93B4EBA4ED19B4CB342D6F70F0B
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