中文
Ethnobotany of China

吴茱萸汤 Wu Zhu Yu 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 吴茱萸( 汤洗,焙干,炒) 干姜( 炮) 厚朴( 去粗皮,姜汁涂,炙) 甘草( 炙,锉) 各一两 附子( 炮裂,去皮脐) 一个
脾心痛如刺,或绕脐绞痛,汗出。
TKRC Z01D4/R10.452(绞痛) / Z01D1/1827(心痛) / Z01A/D101086002(洋甘草) / Z01A/D101086006(甘草) / Z01A/D101086003(胀果甘草) / Z01A/D268021029(姜) /
IPC A61K36/906(姜科) / A61K36/484(甘草属) / A61K36/9068(姜属,例如花姜) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) /


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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:
吴茱萸汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/B9405115D00A41EB936DA8DBC2CCB302
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