中文
Ethnobotany of China

麦参汤 Mai Can Tang

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

Source Qing ● (about 331 years ago) 《嵩崖尊生全书》
Traditional knowledge – formula 人参 生蒲黄 麦冬 当归各五分 甘草三分五厘 生地二钱 黄柏( 炒) 六分
一切舌血。
TKRC Z01A/D015005038(当归) / Z01A/D023017(沿阶草属) / Z01A/D22002000201(秃叶黄檗) / Z01A/D258002006(宽叶香蒲) / Z01A/D101086002(洋甘草) / Z01A/D101086003(胀果甘草) / Z01A/D220020002(川黄檗) / Z01A/D101086006(甘草) / Z01A/D020017002(人参) /
IPC A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/75(芸香科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/756(黄檗属,例如黄柏) / A61K36/484(甘草属) / A61K36/232(当归属) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/258(人参属(人参)) /


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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:
麦参汤,《嵩崖尊生全书》,清.http://ethnobotany.cn/Cntk/Details/F67F26353B50492E925AD80BD7481071
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