中文
Ethnobotany of China

加味左金汤 Jia Wei Zuo Jin Tang

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

Source Qing ● (about 163 years ago) 《医醇剩义》
Traditional knowledge – formula 黄连五分 吴萸二分 瓦楞子三钱( 煅,研) 荜澄茄一钱 蒺藜三分 郁金二钱 青皮一钱 柴胡一钱( 醋炒) 延胡索一钱 木香五分 广皮一钱 砂仁一钱 佛手五分
肝气郁结,气火俱升,上犯胃经,痛连胁肋。
TKRC Z01A/D268002038(砂仁) / Z01A/D268005007(姜黄) / Z01A/D270002001(大花蒺藜) / Z01A/D268005009(莪术) / Z01A/D212017006(云南黄连) / Z01A/D268002014(海南砂仁) / Z01A/D212017002(三角叶黄连) / Z01A/D180004357(延胡索) / Z01A/D212017001(黄连) / Z01A/D268005006(广西莪术) / Z01A/D268002(豆蔻属) /
IPC A61K36/906(姜科) / A61K36/66(罂粟科,例如血根草) / A61K36/9064(豆蔻属,例如小豆蔻) / A61K36/505(紫堇属) / A61K36/9066(姜黄属,例如姜黄、东印度竹芋或芒果姜) / A61K36/718(黄连属(黄连)) / 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:
加味左金汤,《医醇剩义》,清.http://ethnobotany.cn/Cntk/Details/F87DF955744244D5B4E9AADCC2300995
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