Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 470 years ago) 《古今医统大全》 |
|---|---|
| Traditional knowledge – formula |
金樱子（ 冬采，干擦去毛） 三两（ 净，炒，切破，去子净用） 莲子（ 去心） 头面各二两（ 炒） 白扁豆二两（ 炒） 牡荆实（ 即黄荆子） 糯米一合（ 炒） 脾胃虚弱，赤白带下。 |
| TKRC | Z01D1/10261(白带) / Z01A/D217039046(金樱子) / |
| IPC | A61K36/73(蔷薇科，例如草莓，花楸果，黑莓，黎子或火棘) / A61K36/738(蔷薇属) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 金樱子粥 0.33 (2) | 麝香散 0.29 (2) | 八珍粉 0.22 (2) | 银白散 0.20 (2) | 引经散 0.20 (1) |
| 豆花散 0.20 (1) | 地黄粥 0.20 (1) | 乌雌鸡肉粥 0.20 (1) | 糯米阿胶粥 0.20 (1) | 黄耆糯米汤 0.20 (1) |
| 炒糯丸 0.20 (1) | 糯米粥 0.20 (1) | 小温中丸 0.20 (1) | 雄黄散 0.20 (1) | 莲心散 0.20 (1) |
| 神效丸 0.20 (1) | 秘传神仙消痞丸 0.20 (1) | 白豆顶 0.20 (1) | 地黄酒 0.20 (1) | 黄荆散 0.20 (1) |
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