中文
Ethnobotany of China

柴胡汤 Chai Hu Tang

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

Source Ming ● (about 636 years ago) 《普济方》
Traditional knowledge – formula 柴胡( 去苗) 射干 防葵( 去芦) 牡丹皮 大黄( 皂荚水二钟煮干) 杏仁( 汤浸,去皮尖双仁,炒) 紫菀( 去土) 葶苈子( 隔纸炒) 紫苏子各二两
肺壅热,上膈昏滞,头面及鼻内生疮,精神不爽,胸中烦渴。
TKRC Z01D4/R63.151(烦渴) / Z01A/D203015032(鸡爪大黄) / Z01A/D203015021(掌叶大黄) / Z01A/D13007900101(茴茴苏) / Z01A/D203015(大黄属) / Z01A/D123001001(射干) / Z01A/D13007900102(野生紫苏) / Z01A/D036054002(独行菜) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D101083(皂荚属) / Z01A/D036054018(北美独行菜) / Z01A/D036028001(播娘蒿) / Z01A/D203015020(药用大黄) /
IPC A61K36/70(蓼科,例如刺花或酸模属) / A61K36/898(兰科) / A61K36/53(唇形科,例如百里香,迷迭香或熏衣草) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/31(十字花科,例如花椰菜,卷心菜和苤蓝) / A61K36/31(十字花科,例如花椰菜,卷心菜和苤蓝) / A61K36/535(紫苏属) / A61K36/708(大黄属(大黄)) /


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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:
柴胡汤,《普济方》,明.http://ethnobotany.cn/Cntk/Details/FA7BEA9A54EF4978891B28164E93D6C8
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