Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 636 years ago) 《普济方》 |
|---|---|
| Traditional knowledge – formula |
蓬莪荗（ 炮，锉） 茴香子（ 炒） 川芎 牛膝（ 酒浸，切细） 各半两 桂（ 去粗皮） 一分 小肠虚冷，时发刺痛。 |
| TKRC | Z01A/D268005007(姜黄) / Z01A/D268005009(莪术) / Z01A/D015041001(茴香) / Z01A/D268005006(广西莪术) / |
| IPC | A61K36/906(姜科) / A61K36/9066(姜黄属，例如姜黄、东印度竹芋或芒果姜) / 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.
| 蔚金散 0.67 (2) | 六应散 0.67 (2) | 加味当归散 0.60 (3) | 红花当归散 0.50 (3) | 定命散 0.50 (2) |
| 楝实散 0.50 (2) | 蓬莪术散 0.50 (2) | 加减生化汤 0.40 (2) | 木香生化汤 0.40 (2) | 如圣散 0.40 (2) |
| 郁金四物汤 0.40 (2) | 郁金四物汤 0.40 (2) | 凉顶散 0.40 (2) | 神芎散 0.33 (2) | 蓬莪荗汤 0.33 (2) |
| 经效苦楝丸 0.33 (1) | 郁金散 0.33 (1) | 良姜汤 0.33 (1) | 郁金散 0.33 (1) | 茴香子汤 0.33 (1) |
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