中文
Ethnobotany of China

榆皮汤 Yu Pi 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 榆皮( 洗,切,焙) 黄芩( 去黑心) 瞿麦穗 甘草( 炙,锉) 滑石( 碎) 泽泻( 锉) 赤茯苓( 去黑皮) 各一两
膏淋。
TKRC Z01A/D054006004(石竹) / Z01A/D008001006(泽泻) / Z01D1/5514(膏淋) / Z01A/D101086002(洋甘草) / Z01A/D101086006(甘草) / Z01A/D130092007(黄芩) / Z01A/D13009208901(展毛韧黄芩) / Z01A/D008001005(东方泽泻) / Z01A/D101086003(胀果甘草) / Z01A/D054006017(瞿麦) / Z01A/D130092038(丽江黄芩) / Z01A/D130092030(连翘叶黄芩) /
IPC A61K36/36(石竹科(石竹花科),例如满天星或肥皂草属) / A61K36/884(泽泻科) / A61K36/53(唇形科,例如百里香,迷迭香或熏衣草) / A61K36/539(黄芩属(黄芩)) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/484(甘草属) /


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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:
榆皮汤,《圣济总录》,北宋.https://ethnobotany.cn/Cntk/Details/5168AE9DB3EE497B8194ECE3F5B07F4C
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