Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 450 years ago) 《古今医鉴》 |
|---|---|
| Traditional knowledge – formula |
莲肉( 泡,去皮心,微火焙干) 四两 厚朴( 姜炒) 一两 干姜( 炒黑) 一两 经年久泻冷泄,及休息痢。 |
| TKRC | Z01D1/5372(久泻) / Z01D1/23195(休息痢) / Z01A/D268021029(姜) / |
| IPC | A61K36/906(姜科) / A61K36/9068(姜属,例如花姜) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 厚朴丸 0.67 (2) | 厚朴汤 0.67 (2) | 熨胃丸 0.50 (2) | 和中散 0.50 (2) | 中和散 0.40 (2) |
| 椒朴丸 0.40 (2) | 艾叶丸 0.40 (2) | 厚朴散 0.40 (2) | 厚朴汤 0.40 (2) | 朴附九 0.40 (2) |
| 朴附丸 0.40 (2) | 健脾散 0.40 (2) | 朴附丸 0.40 (2) | 白术丸 0.40 (2) | 赤石脂散 0.40 (2) |
| 豆蔻汤 0.40 (2) | 朴附丸 0.40 (2) | 木瓜汤 0.40 (2) | 和胃饮 0.40 (2) | 当归汤 0.40 (2) |
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