Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 164 years ago) 《仙拈集》 |
|---|---|
| Traditional knowledge – formula |
荔枝核（ 烧存性） 三钱 小茴香 川楝肉各钱半 疝。 |
| TKRC | Z01D4/K40-K46(疝) / Z01A/D225017001(荔枝) / Z01A/D015041001(茴香) / |
| IPC | A61K36/23(伞形科，例如莳萝、细叶芹、芫荽或土茴香) / A61K36/77(无患子科，例如荔枝或无患子) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 二妙散 1.00 (2) | 偏坠散 1.00 (2) | 三核小茴香散 1.00 (2) | 寒痛散 0.67 (2) | 三味散 0.67 (2) |
| 蠲痛散 0.50 (1) | 秦椒丸 0.50 (1) | 良姜汤 0.50 (1) | 三神散 0.50 (1) | 茴香子汤 0.50 (1) |
| 茴香子散 0.50 (1) | 小茴香酒 0.50 (1) | 蜗牛膏 0.50 (1) | 胡荽散 0.50 (1) | 香楝酒 0.50 (1) |
| 荔香散 0.50 (1) | 莳萝散 0.50 (1) | 百灵丸 0.50 (1) | 神消散 0.40 (2) | 一醉散 0.40 (2) |
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