Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 636 years ago) 《普济方》 |
|---|---|
| Traditional knowledge – formula |
良姜一两( 水浸软,切片,用麻油炒令深黄色取出) 甘草三两( 须先锉,称盐三两,与良姜及盐同炒黄色为度) 茴香( 炒) 方中茴香用量原缺。 一切冷气,胸膈胀闷,脾胃虚弱,不思饮食。 |
| TKRC | Z01A/D101086003(胀果甘草) / Z01A/D101086002(洋甘草) / Z01A/D101086006(甘草) / |
| IPC | A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/484(甘草属) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 建脾汤 1.00 (3) | 正气丸 1.00 (3) | 良姜散 1.00 (3) | 铁刷汤 0.75 (3) | 挝脾汤 0.75 (3) |
| 丁香止痛散 0.75 (3) | 茴香汤 0.75 (3) | 茴香草散 0.67 (2) | 辟寒汤 0.60 (3) | 六气汤 0.60 (3) |
| 养气汤 0.60 (3) | 五味汤 0.60 (3) | 五味汤 0.50 (3) | 高良姜汤 0.50 (2) | 附子丸 0.50 (2) |
| 如神汤 0.50 (2) | 高良姜汤 0.50 (2) | 理中丸 0.50 (2) | 攻寒汤 0.50 (2) | 茴香散 0.50 (2) |
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