中文
Ethnobotany of China

再苏丸 Zai Su 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 大戟( 炒) 甘遂( 炒) 春大麦面( 炒) 巴豆( 去心膜,麸炒出油尽) 干姜( 炒) 桂( 去粗皮) 大黄( 锉,炒) 各半两
水气。
TKRC Z01A/D203015021(掌叶大黄) / Z01A/D203015(大黄属) / Z01A/D203015020(药用大黄) / Z01A/D099023047(甘青大戟) / Z01A/D099023053(大戟) / Z01A/D268021029(姜) / Z01A/D199112010(大麦) / Z01A/D099023036(甘遂) / Z01A/D203015032(鸡爪大黄) / Z01A/D099023(大戟属) /
IPC A61K36/70(蓼科,例如刺花或酸模属) / A61K36/47(大戟科,例如蓖麻) / A61K36/906(姜科) / A61K36/8998(大麦属) / A61K36/9068(姜属,例如花姜) / A61K36/708(大黄属(大黄)) / A61K36/899(禾本科,例如芦根、竹叶、玉蜀黍(玉米须)或甘蔗) /


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Formulas with similar composition (Jaccard)

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:
再苏丸,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/E17FA47628B049678C1A0755E1F8377F
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