Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 636 years ago) 《普济方》 |
|---|---|
| Traditional knowledge – formula |
槟榔（ 生，锉） 桃仁（ 去皮尖、双仁，炒） 郁李仁（ 炒去皮） 荆三棱（ 炮） 各一两 桂（ 去粗皮） 青橘皮（ 汤浸去白，焙） 各半两 |
| TKRC | Z01D1/171(积聚) / Z01D4/K40-K46(疝) / Z01A/D217033038(欧李) / Z01A/D217033043(郁李) / Z01A/D217033053(光核桃) / Z01A/D217033062(长梗扁桃) / Z01A/D174087055(狭瓣玉凤花) / |
| IPC | A61K36/898(兰科) / 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.
| 牡丹丸 0.60 (3) | 大黄汤 0.60 (3) | 木香散 0.60 (3) | 槟榔散 0.57 (4) | 桃仁散 0.57 (4) |
| 拨云膏 0.50 (3) | 桃仁丸 0.50 (3) | 硫黄丸 0.50 (3) | 郁李仁散 0.50 (3) | 柴胡汤 0.50 (3) |
| 菴䕡子酒 0.50 (2) | 苍䕡子丸 0.50 (2) | 恒山丸 0.50 (2) | 郁李仁煎 0.50 (2) | 蒜酒 0.50 (2) |
| 硇砂丸 0.50 (2) | 二圣丸 0.50 (2) | 桃仁汤 0.50 (2) | 桃仁散 0.50 (2) | 地黄酒 0.50 (2) |
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