中文
Ethnobotany of China

加味四物汤 Jia Wei Si Wu Tang

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

Source Qing ● (about 284 years ago) 《医宗金鉴》
Traditional knowledge – formula 四物汤加蒲黄 瞿麦 桃仁 牛膝 滑石 甘草梢 木香 木通
产后热邪挟瘀血流渗胞中,小便淋闭,腹胀痛。
TKRC Z01A/D054006017(瞿麦) / Z01A/D054006004(石竹) / Z01A/D217033053(光核桃) / Z01A/D022001031(木通马兜铃) / Z01A/D101086(甘草属) / Z01A/D258002006(宽叶香蒲) /
IPC A61K35/17(淋巴细胞;B细胞;T细胞;自然杀伤细胞;干扰素激活或细胞因子激活的淋巴细胞(被特异性抗原激活时入A61K39/00)) / A61K35/26(淋巴;淋巴结;胸腺;脾;脾细胞;胸腺细胞) / A61K38/19(细胞因子;淋巴因子;干扰素) / A61K39/395(抗体(凝集素入A61K38/36);免疫球蛋白;免疫血清,例如抗淋巴细胞血清) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/36(石竹科(石竹花科),例如满天星或肥皂草属) / A61K36/264(马兜铃属) / A61K36/26(马兜铃科,例如细辛) /


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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:
加味四物汤,《医宗金鉴》,清.http://ethnobotany.cn/Cntk/Details/BA07FBCBF6E046DFA1AEDF2D204B3D47
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