Beta sitosterol is a type of Active Compound and its properties as follows :-
| Dietary_product | Qty/100gram | Qty/day (Min-Max) | T_half (Min-Max) | Peak value (Min-Max) | Qty/gm_Ref | Qty/gm_Url | Qty/day_Ref | Qty/day_Url | T_half_Ref | T_half_Url | Peak value_Ref | Peak value_Url |
| Clove | 211 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Cumin, seeds | 106 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Soyabean, Brown | 88.47 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Peas dry | 84.85 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Chillies, red | 81.78 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Lentil Dal | 75.75 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Curry Leaves | 73.92 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Red Gram | 68.59 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Rajmah, red | 64.67 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Cowpea, brown | 62.19 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Guava, white flesh | 43.09 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Blackberry | 34.65 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Asafoetida | 29.13 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Pomegranate, maroon seeds | 20.79 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Grapes, seedless, round, green | 14.30 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Grapes, seedless, round, black | 13.56 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Ginger fresh | 13.29 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Garlic, big clove | 12.88 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Litchi | 10.67 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Onion, big | 7.35 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Papaya, ripe | 4.82 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Bael, fruit | 3.39 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Musk melon, orange flesh | 2.74 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Musk melon, yellow flesh | 2.89 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
Beta sitosterol is a type of Active Compound and its properties as follows :-
| Enhencer | Effect | Reference | Url |
Beta sitosterol is a type of Active Compound and its properties as follows :-
| Inhibitor | Effect | Ref | Url |
Beta sitosterol is a type of Active Compound and its properties as follows :-
| Dietary_product | Type | Temperatute | Ref_Temp | Url_Temp |
Pathway of Dietary Product
| Medicine | Mechanism | Pathway | Reference | URL |
Dietary Substance Interactions
| Medicine | Interaction | Reference | URL |
ContraIndication Dietary Substance
| Medicine | Contraindication | Reference | URL |
