加味四物汤 - Ethnobotany of China

加味四物汤 Jia Wei Si Wu Tang

China Plant Traditional Knowledge Registry CNTK_ID: A5DFA1BE01624FB8929E4E4AF9AE61E3

Formula texts are quoted from classical Chinese sources and are not translated.

Source	Ming ● (about 406 years ago) 《济阴纲目》
Traditional knowledge – formula	四物汤加香附桃仁枳壳缩砂紫苏
TKRC	Z01D2/3112(补血) / Z01A/D217033053(光核桃) / Z01A/D26800203801(缩砂密) / Z01A/D080009052(香附子) /
IPC	A61K36/73(蔷薇科，例如草莓，花楸果，黑莓，黎子或火棘) / A61K36/89(莎草科) / A61K36/9064(豆蔻属，例如小豆蔻) / A61K36/906(姜科) / A61K36/8905(莎草属) /

Related items

紫苏（附：紫苏叶、紫苏梗、紫：为唇形科紫苏属植物紫苏Perilla frutescens(L. ) Britt. var. arguta( Benth. ) Hand. -Mazz. 的干燥带叶嫩枝。
桃仁：蔷薇科植物桃Prunus persica（L．）Batsch或山桃Prunus davidiana（Carr．）Franch．的干燥成熟种子。果实成熟后采收，除去果肉和核壳，取出种子，晒干。
香附：莎草科植物莎草Cyperus rotundus L．的干燥根茎。秋季采挖，燎去毛须，置沸水中略煮或蒸透后晒干，或燎后直接晒干。
枳壳：芸香科植物酸橙Citrus aurantium L．及其栽培变种的干燥未成熟果实。 7月果皮尚绿时采收，自中部横切为两半，晒干或低温干燥。

Usage and dosage: 水煎服。

Similar formulas (legacy coded-feature distance)

香壳汤

香粉丸

金樱丸

Formulas with similar composition (Jaccard)

Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.

补血行滞汤 0.50 (4)	香壳汤 0.50 (2)	橘皮汤 0.44 (4)	抑气散 0.43 (3)	荆枳汤 0.43 (3)
束胎散 0.40 (2)	疏风枳壳汤 0.40 (2)	荣润汤 0.40 (2)	加味四物汤 0.40 (2)	润肠丸 0.40 (2)
小麻仁丸 0.40 (2)	逐血四物汤 0.40 (2)	香附海粉丸 0.40 (2)	桃仁承气汤 0.40 (2)	济生饮 0.38 (3)
芎归泻肝汤 0.38 (3)	如意汤 0.38 (3)	茜蓟汤 0.38 (3)	七香饮 0.38 (3)	化滞汤 0.38 (3)

Citation

When using this traditional knowledge, please cite:
加味四物汤,《济阴纲目》,明.http://ethnobotany.cn/Cntk/Details/A5DFA1BE01624FB8929E4E4AF9AE61E3

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