Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 474 years ago) 《本草纲目》 |
|---|---|
| Traditional knowledge – formula |
香附米（ 醋浸略炒，为末） 高良姜（ 酒洗七次，略炒，为末） 心脾气痛，胃脘有滞，胸膛软处一点痛，因气及寒起，或致终身。 |
| TKRC | Z01A/D268001036(高良姜) / Z01A/D080009052(香附子) / |
| IPC | A61K36/89(莎草科) / A61K36/8905(莎草属) / A61K36/9062(山姜属，例如紫姜或高良姜) / A61K36/906(姜科) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 一服饮 1.00 (2) | 良附丸 1.00 (2) | 三圣散 0.67 (2) | 牢牙赴筵散 0.67 (2) | 香附子饮 0.67 (2) |
| 黑金散 0.67 (2) | 菖蒲散 0.50 (2) | 四神散 0.50 (2) | 煮附丸 0.50 (1) | 醋煮香附丸 0.50 (1) |
| 四制醋附丸 0.50 (1) | 独圣散 0.50 (1) | 香附散 0.50 (1) | 一品丸 0.50 (1) | 高良姜粥 0.50 (1) |
| 良姜拈痛散 0.50 (1) | 神效越桃散 0.50 (1) | 立神丹 0.50 (1) | 高良姜粥 0.50 (1) | 顺气丸 0.50 (1) |
Copyright © 2002-2025 Kunming Institute of Botany, Chinese Academy of Sciences. All rights reserved. [滇ICP备05000394号]
Address: 132 Lanhei Road, Kunming, Yunnan 650201, China Contact us
