中文
Ethnobotany of China

赤茯苓汤 Chi Fu Ling 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 赤茯苓( 去黑皮) 一两 细辛( 去苗叶) 一两 橘皮( 汤浸,去白,焙) 三分 枳壳( 去瓤,麸炒) 一两 栝楼实( 去皮) 一枚 桂( 去粗皮) 三分
胸痹连心气闷,喉中塞满。
TKRC Z01D1/511(胸痹) / Z01A/D022002018(细辛) / Z01A/D220006010(柑橘) / Z01A/D022002036(汉城细辛) /
IPC A61K36/26(马兜铃科,例如细辛) / A61K36/75(芸香科) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/268(细辛属) /


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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:
赤茯苓汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/F2D6C5EAD090463FB8FD6BE3BE0F2782
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