Epigallocatechin 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     
Quingmao tea 7380 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011). file:///C:/Users/DR%20lounge/Downloads/flavonids.pdf
Carob flour 109.46 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011). USDA Database for the Flavonoid Content of Selected Foods, Release 3 (PDF) (Report). Agricultural Research Service, U.S. Department of Agriculture. Retrieved 18 May 2015. USDA Database for the Flavonoid Content of Selected Foods, Release 3 (PDF)
brewed coffee 64.15 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011). USDA Database for the Flavonoid Content of Selected Foods, Release 3 (PDF) (Report). Agricultural Research Service, U.S. Department of Agriculture. Retrieved 18 May 2015. file:///C:/Users/DR%20lounge/Downloads/flavonids.pdf
Maize, tender, local 42.34 Microgram 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
Ragi 41.46 Microgram 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
Maize dry 33.60 Microgram 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
Wheat, whole 17.49 Microgram 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
Wheat flour, atta 13.43 Microgram 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
Wheat, semolina 8.19 Microgram 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
Wheat flour, refined 6.73 Microgram 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
Wheat, bulgur 6.27 Microgram 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
ready-to-drink tea 3.96 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011). USDA Database for the Flavonoid Content of Selected Foods, Release 3 (PDF) (Report). Agricultural Research Service, U.S. Department of Agriculture. Retrieved 18 May 2015. file:///C:/Users/DR%20lounge/Downloads/flavonids.pdf
Samai 3.75 Microgram 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
Wheat, vermicelli 4.06 Microgram 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
Field bean, black 4.35 Microgram 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
Wheat, vermicelli, roasted 3.21 Microgram 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
Apple 1.93 mg/gm 100 gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011). USDA Database for the Flavonoid Content of Selected Foods, Release 3 (PDF) (Report). Agricultural Research Service, U.S. Department of Agriculture. Retrieved 18 May 2015. https://www.ars.usda.gov/ARSUserFiles/80400525/data/flav/flav_r03.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Bengal gram, dal 1.75 Microgram 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
Bengal gram, whole 1.93 Microgram 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
Avacado 0.5 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011 USDA Database for the Flavonoid Content of Selected Foods, Release
Blackberry 0.68 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September https://www.ars.usda.gov/ARSUserFiles/80400525/data/flav/flav_r03.pdf
Cranberry 0.97 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September https://www.ars.usda.gov/ARSUserFiles/80400525/data/flav/flav_r03.pdf
hazelnuts 1.06 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011). USDA Database for the Flavonoid Content of Selected Foods, Release 3 (PDF) (Report). Agricultural Research Service, U.S. Department of Agriculture. Retrieved 18 May 2015. https://www.ars.usda.gov/ARSUserFiles/80400525/data/flav/flav_r03.pdf
plain and flavored tea 0.55 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011). file:///C:/Users/DR%20lounge/Downloads/flavonids.pdf
Cowpea, white 0.93 Microgram 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 Wine 84 (minute) Manach, C., Williamson, G., Morand, C., Scalbert, A. and Rémésy, C. (2005). Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. American Journal of Clinical Nutrition, 81(1), pp.230S-240S. http://www.direct-ms.org/sites/default/files/Scalbert%20polyphenols%20AJCN.pdf
Green tea 300-400 mg 63 (minute) 87 (minute) PDR for Herbal medicines. (2000) (4th ed.). U.S. http://www.travolekar.ru/arch/Pdr_for_Herbal_Medicines.pdf pharmacokinetics of tea catechins after ingestion of green tea and (-)-epigallocatechin-3-gallate by humans: formation of different metabolites and individual variability. (2016). PubMed, 11(10pt 1), pp.1025-32. http://www.ncbi.nlm.nih.gov/pubmed/12376503 pharmacokinetics of tea catechins after ingestion of green tea and (-)-epigallocatechin-3-gallate by humans: formation of different metabolites and individual variability. (2016). PubMed, 11(10pt 1), pp.1025-32. http://www.ncbi.nlm.nih.gov/pubmed/12376503
pear 0.17 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011). https://www.ars.usda.gov/ARSUserFiles/80400525/data/flav/flav_r03.pdf
Plums 0.48 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011) https://www.ars.usda.gov/ARSUserFiles/80400525/data/flav/flav_r03.pdf
Onion 0.08 mg/gm 50 gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011). https://www.ars.usda.gov/ARSUserFiles/80400525/data/flav/flav_r03.pdf Duke, James A and James A Duke. Handbook Of Medicinal Herbs. 1st ed. Boca Raton, FL: CRC Press, 2002. Print. https://archive.org/stream/HandbookOfMedicinalHerbsByJamesA.Duke/HandbookOfMedicinalHerbs_djvu.txt
pistachio nuts 0.40 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011) https://www.ars.usda.gov/ARSUserFiles/80400525/data/flav/flav_r03.pdf
black diamond plums 0.48 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011). USDA Database for the Flavonoid Content of Selected Foods, Release 3 (PDF) (Report). Agricultural Research Service, U.S. Department of Agriculture. Retrieved 18 May 2015. file:///C:/Users/DR%20lounge/Downloads/flavonids.pdf
Apple without skin 0.46 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011). USDA Database for the Flavonoid Content of Selected Foods, Release 3 (PDF) (Report). Agricultural Research Service, U.S. Department of Agriculture. Retrieved 18 May 2015. file:///C:/Users/DR%20lounge/Downloads/flavonids.pdf
Sweet onion 0.08 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September 2011). USDA Database for the Flavonoid Content of Selected Foods, Release 3 (PDF) (Report). Agricultural Research Service, U.S. Department of Agriculture. Retrieved 18 May 2015. file:///C:/Users/DR%20lounge/Downloads/flavonids.pdf
Lentil Dal 0.06 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 0.02 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 0.03 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 0.10 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
Epigallocatechin is a type of Active Compound and its properties as follows :-
Enhencer Effect Reference Url
Epigallocatechin is a type of Active Compound and its properties as follows :-
Inhibitor Effect Ref Url
Epigallocatechin 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