中文
Ethnobotany of China

细辛汤 Xi Xin 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 细辛( 去苗叶) 半两 五味子 防风( 去叉) 桔梗( 炒) 茺蔚子 玄参各一两
目风眼寒,及昏肿多泪。
TKRC Z01A/D230003006(翼梗五味子) / Z01A/D232005003(北玄参) / Z01A/D022002036(汉城细辛) / Z01A/D230003016(毛叶五味子) / Z01A/D230003019(红花五味子) / Z01A/D130052004(益母草) / Z01A/D015076001(防风) / Z01A/D230003003(五味子) / Z01A/D022002018(细辛) / Z01A/D046014001(桔梗) / Z01A/D230003021(华中五味子) / Z01A/D130052008(细叶益母草) / Z01A/D232005026(玄参) /
IPC A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/79(五味子科) / A61K36/53(唇形科,例如百里香,迷迭香或熏衣草) / A61K36/80(玄参科) / A61K36/26(马兜铃科,例如细辛) / A61K36/533(益母草属(益母草)) / A61K36/346(桔梗属) / A61K36/808(玄参属) / A61K36/268(细辛属) / A61K36/34(桔梗科(风铃草科)) / A61K36/238(防风属) /


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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:
细辛汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/B87BC56FA08A48B586F6F9C0103E2D6E
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