中文
Ethnobotany of China

丁香烂饭丸 Ding Xiang Lan Fan Wan

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

Source Qing ● (about 122 years ago) 《成方便读》
Traditional knowledge – formula 公丁香一两 茯苓皮三两 炙草一两 甘松三两 砂仁 益智仁各三两 母丁香 山棱 莪术 香附 木香各一两
饮冷伤中,食滞不化,脘腹疼痛。
TKRC Z01D4/R52(疼痛) / Z01A/D025023010(艾) / Z01A/D268002014(海南砂仁) / Z01A/D268002(豆蔻属) / Z01A/D268005(姜黄属) / Z01A/D080009052(香附子) / Z01A/D268002038(砂仁) / Z01A/D050012001(甘松) /
IPC A61K36/906(姜科) / A61K36/35(忍冬科(金银花科)) / A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) / A61K36/89(莎草科) / A61K36/8905(莎草属) / A61K36/9064(豆蔻属,例如小豆蔻) / A61K36/906(姜科) /


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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:
丁香烂饭丸,《成方便读》,清.http://ethnobotany.cn/Cntk/Details/EBC0DE75AB784440BCA05CDF9BD9DC15
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