Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 636 years ago) 《普济方》 |
|---|---|
| Traditional knowledge – formula |
枳实一两（ 麸炒微黄） 厚朴一两（ 去粗皮，涂生姜汁，炙令香熟） 桂心三分 栝楼一枚 胸痹疼痛，痰逆，心膈不利。 |
| TKRC | Z01D4/R52(疼痛) / Z01D1/511(胸痹) / Z01A/D132007008(肉桂) / Z01A/D132007(樟属) / Z01A/D220006012(枳) / |
| IPC | A61K36/54(樟科（月桂科），例如桂皮或檫木) / A61K36/752(柑橘属，例如橘络，柑或柠檬) / A61K36/75(芸香科) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 枳实汤 0.75 (3) | 厚朴散 0.60 (3) | 枳实汤 0.50 (3) | 枳实散 0.50 (3) | 枳实散 0.50 (3) |
| 朴实六合汤 0.50 (2) | 桂心散 0.50 (2) | 厚朴六合汤 0.50 (2) | 厚朴桂心汤 0.50 (2) | 栝楼散 0.50 (2) |
| 承气合小陷胸汤 0.43 (3) | 厚朴散 0.43 (3) | 厚朴三物汤 0.40 (2) | 三化丸 0.40 (2) | 枳实散 0.40 (2) |
| 栀子厚朴汤 0.40 (2) | 厚朴汤 0.40 (2) | 厚朴汤 0.40 (2) | 厚朴汤 0.40 (2) | 承气汤 0.40 (2) |
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