Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Northern Song ● (about 915 years ago) 《圣济总录》 |
|---|---|
| Traditional knowledge – formula |
芫花（ 醋浸，炒干） 蒺藜子（ 炒去角） 地龙（ 炒） 茴香子（ 炒） 地丁各一分 耳重。 |
| TKRC | Z01A/D015041001(茴香) / |
| IPC | A61K36/23(伞形科，例如莳萝、细叶芹、芫荽或土茴香) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 秦椒丸 1.00 (1) | 良姜汤 1.00 (1) | 茴香子汤 1.00 (1) | 茴香子散 1.00 (1) | 小茴香酒 1.00 (1) |
| 胡荽散 1.00 (1) | 香楝酒 1.00 (1) | 莳萝散 1.00 (1) | 茴香散 0.50 (1) | 胁痛散 0.50 (1) |
| 槟榔散 0.50 (1) | 如圣散 0.50 (1) | 三神汤 0.50 (1) | 川方五子丸 0.50 (1) | 茴香四神散 0.50 (1) |
| 只金丹 0.50 (1) | 三香酒 0.50 (1) | 偏坠散 0.50 (1) | 三仙酒 0.50 (1) | 三核小茴香散 0.50 (1) |
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