中文
Ethnobotany of China

安胆汤 An Dan Tang

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

Source Qing ● (about 339 years ago) 《辨证录》
Traditional knowledge – formula 柴胡 天花粉 炒栀子各二钱 甘草一钱 白芍 丹皮各三钱
少阳春温,由春月伤风所致,见发寒发热,口苦,两胁胀满,或吞酸吐酸。
TKRC Z01D4/R50.952(发热) / Z01D4/R50.051(发热) / Z01D1/181(发热) / Z01D1/1835(吞酸) / Z01D1/234(春温) / Z01A/D077032024(中华栝楼) / Z01A/D077032013(栝楼) / Z01D1/2111(伤风) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) / Z01A/D177001008(芍药) / Z01A/D077032(栝楼属) / Z01A/D101086002(洋甘草) / Z01A/D177001014(紫斑牡丹) /
IPC A61K36/42(葫芦科) / A61K36/65(芍药科,例如中国芍药) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/484(甘草属) / A61K36/428(栝楼属) /


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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:
安胆汤,《辨证录》,清.http://ethnobotany.cn/Cntk/Details/E570635287404FDAB4E2EB88180459A3
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