Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 253 years ago) 《杂病源流犀烛》 |
|---|---|
| Traditional knowledge – formula |
木馒头（ 烧存性） 棕灰 乌梅肉 炙甘草各等分 风邪入脏，或食毒积热，大便鲜血，疼痛肛出，或久患酒痢者。 |
| TKRC | Z01D4/R52(疼痛) / Z01A/D217033056(梅) / |
| IPC | A61K36/73(蔷薇科，例如草莓，花楸果，黑莓，黎子或火棘) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 肠风黑散 0.50 (2) | 二甘汤 0.40 (2) | 常山饮 0.33 (2) | 加味贞元饮 0.33 (2) | 安胃汤 0.33 (2) |
| 四维散 0.33 (2) | 开关散 0.33 (1) | 梅苏丸 0.33 (1) | 洗眼汤 0.33 (1) | 加减补中益气汤 0.29 (2) |
| 白术丸 0.29 (2) | 人参乌梅汤 0.29 (2) | 益胃散 0.29 (2) | 七圣散 0.29 (2) | 宁神散 0.25 (1) |
| 宁肺丸 0.25 (1) | 锁阳丹 0.25 (1) | 乌梅散 0.25 (1) | 桃仁汤 0.25 (1) | 蜀脂饮 0.25 (1) |
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