Hesperitin 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     
Bitter Orange peel 37.19 mg 10-15 1440 (minute) 360 (minute) 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 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
orange 37.19 mg 100 105 (minute) 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 Gopalan, C. Nutitive Value Of Indian Foods By C Gopalan, B V Rama Sastri And S C Balasubramanian. 1st ed. Hyderabad: National Institute of Nutrition, 1995. Print.
Grapes, seedless, round, green 0.04 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 0.03 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
Hesperitin is a type of Active Compound and its properties as follows :-
Enhencer Effect Reference Url
Hesperitin is a type of Active Compound and its properties as follows :-
Inhibitor Effect Ref Url
Hesperitin is a type of Active Compound and its properties as follows :-
Dietary_product Type Temperatute Ref_Temp Url_Temp
Bitter Orange peel water 227 ℃ Shirasaka, Y., Shichiri, M., Mori, T., Nakanishi, T., & Tamai, I. (2013). Major Active Components in Grapefruit, Orange, and Apple Juices Responsible for OATP2B1-Mediated Drug Interactions. Journal of Pharmaceutical Sciences, 102(9), 3418-3426. doi:10.100 https://pubchem.ncbi.nlm.nih.gov/compound/hesperetin#section=Top
orange water 257 ℃ Shirasaka, Y., Shichiri, M., Mori, T., Nakanishi, T., & Tamai, I. (2013). Major Active Components in Grapefruit, Orange, and Apple Juices Responsible for OATP2B1-Mediated Drug Interactions. Journal of Pharmaceutical Sciences, 102(1), 280-288. doi:10.1002/ https://pubchem.ncbi.nlm.nih.gov/compound/hesperetin#section=Depositor-Provided-PubMed-Citations

Pathway of Dietary Product


Medicine Mechanism Pathway       Reference             URL      

Dietary Substance Interactions


Medicine Interaction       Reference             URL      

ContraIndication Dietary Substance


Medicine Contraindication       Reference             URL