Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 461 years ago) 《医学纲目》 |
|---|---|
| Traditional knowledge – formula |
厚朴（ 姜制） 二两 肉豆蔻一个（ 面裹煨） 本方名草果饮，但方中无草果，疑脱。 妊娠脏气本虚，肝胃少弱，脏腑虚滑，腹脐疼痛，日夜无度。 |
| TKRC | Z01D4/R52(疼痛) / Z01A/D268002034(草果) / |
| IPC | A61K36/906(姜科) / A61K36/9064(豆蔻属，例如小豆蔻) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 三味汤 0.67 (2) | 生熟饮 0.67 (2) | 温脾汤 0.67 (2) | 四加减正气散 0.67 (2) | 草果饮 0.50 (2) |
| 平胃散 0.50 (2) | 增损资胃饮 0.50 (2) | 肉果饮 0.50 (1) | 四胜饮 0.50 (1) | 加味小柴胡汤 0.50 (1) |
| 大麦片粉 0.50 (1) | 沙乞某儿汤 0.50 (1) | 健脾丸 0.50 (1) | 八儿不汤 0.50 (1) | 猪胆膏 0.50 (1) |
| 青梅煎 0.50 (1) | 龙脑散 0.50 (1) | 朴消散 0.50 (1) | 涂顶油 0.50 (1) | 良姜散 0.50 (1) |
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