Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 440 years ago) 《医方考》 |
|---|---|
| Traditional knowledge – formula |
毛桃仁一百二十枚（ 去皮及双仁，留尖） 骨蒸。 |
| TKRC | Z01A/D174087055(狭瓣玉凤花) / Z01A/D217033053(光核桃) / |
| IPC | A61K36/73(蔷薇科，例如草莓，花楸果，黑莓，黎子或火棘) / A61K36/898(兰科) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 菴䕡子酒 1.00 (2) | 苍䕡子丸 1.00 (2) | 恒山丸 1.00 (2) | 砒霜丸 1.00 (2) | 桃叶朱砂煎酒 1.00 (2) |
| 蒜酒 1.00 (2) | 硇砂丸 1.00 (2) | 二圣丸 1.00 (2) | 桃仁汤 1.00 (2) | 葶苈丸 1.00 (2) |
| 桃仁散 1.00 (2) | 地黄酒 1.00 (2) | 当归汤 0.67 (2) | 双仁丸 0.67 (2) | 赤茯苓散 0.67 (2) |
| 槐皮丸 0.67 (2) | 木香桃仁丹 0.67 (2) | 三神煎 0.67 (2) | 茴香子丸 0.67 (2) | 桃仁散 0.67 (2) |
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