Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 658 years ago) 《明医指掌》 |
|---|---|
| Traditional knowledge – formula |
陈皮一两 甘遂（ 煨） 一两 当归尾一两五钱 川芎一两 红花一两（ 酒洗） 桃仁一百个（ 去皮尖） 1．《明医指掌》：女人瘀血积滞，经闭，腹中痛。2．《证治宝鉴》：因跌扑或吐衄后经行呕止，血滞腹痛，日轻夜重，其痛有常处，一块不移，喜热恶冷，口干，或口中常觉血腥气，其血已结块，脉粗涩。 |
| TKRC | Z01D4/R10.401(腹痛) / Z01D4/R68.251(口干) / Z01D1/1836(腹痛) / Z01D1/11414(积滞) / Z01D1/925(疽) / Z01D4/R10.401(腹痛) / Z01D1/923(痈) / Z01A/D220006010(柑橘) / Z01D1/10227(经闭) / Z01D1/1836(腹痛) / Z01A/D099023036(甘遂) / Z01D4/L02.907(痈) / Z01D1/11414(积滞) / Z01A/D099023(大戟属) / Z01A/D217033053(光核桃) / |
| IPC | A61K36/75(芸香科) / A61K36/47(大戟科，例如蓖麻) / A61K36/752(柑橘属，例如橘络，柑或柠檬) / A61K36/73(蔷薇科，例如草莓，花楸果，黑莓，黎子或火棘) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 芎归饮 0.67 (4) | 桃红饮子 0.57 (4) | 加味芎归汤 0.57 (4) | 桃红饮 0.57 (4) | 加味四物汤 0.56 (5) |
| 滋阴润燥汤 0.56 (5) | 橘术四物汤 0.56 (5) | 助血调肠汤 0.50 (4) | 生化汤 0.50 (4) | 折锐汤 0.50 (4) |
| 桃红四物汤 0.50 (4) | 桃红四物汤 0.50 (4) | 芎归汤 0.50 (3) | 通经散 0.50 (3) | 破血散 0.45 (5) |
| 润血汤 0.45 (5) | 润血汤 0.45 (5) | 加减生化汤 0.44 (4) | 化瘀汤 0.44 (4) | 散瘀活血汤 0.44 (4) |
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