中文
Ethnobotany of China

暖胃散 Nuan Wei San

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 荜澄茄 蜀椒( 去目及合口者,炒出汗) 干姜( 炮) 各半两 附子( 炮裂,去皮脐) 桃仁( 去皮尖双仁,炒黄) 茴香子( 炒) 桂( 去粗皮) 蒺藜子( 炒) 枳壳( 去瓤,麸炒) 泽泻 槟榔( 锉) 各三分
肾气发动,攻腰腿,四肢疼痛。
TKRC Z01A/D174087055(狭瓣玉凤花) / Z01A/D008001006(泽泻) / Z01A/D220027033(青花椒) / Z01A/D217033053(光核桃) / Z01A/D015041001(茴香) / Z01A/D268021029(姜) / Z01A/D008001005(东方泽泻) /
IPC A61K36/75(芸香科) / A61K36/898(兰科) / A61K36/906(姜科) / A61K36/884(泽泻科) / A61K36/758(花椒属,例如花椒) / A61K36/9068(姜属,例如花姜) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) /


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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:
暖胃散,《圣济总录》,北宋.https://ethnobotany.cn/Cntk/Details/FCEDA9D7E13949C2941ED416ECC1CA14
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