acetylsalicylic acid is a type of Active Compound and its properties as follows :-
Dietry_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     
tomato paste 0.2 mg/kg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(5).pdf
grape raisins 0.2 mg/kg 40-100 mg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(5).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
Licorice 0.2 mg/kg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(5).pdf
Honey 0.2 mg/kg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(5).pdf
Peppermint 0.2 mg/kg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. http://www.eradiagnosis.com/new/admin/herbalproducts/add_activecompound.php
Apple 0.02 mg/kg 100 gm Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(4).pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Blue Berries 0.02 mg/kg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(4).pdf
Apricot 0.02 gm/kg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(4).pdf
cherries 0.02 mg/kg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(4).pdf
Cucumber 0.02 mg/kg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(4).pdf
Grapes 0.02 gm/kg 100 gm Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(4).pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
nectarine 0.02 mg/kg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(4).pdf
orange 0.02 mg/kg 100 gm Venema, D., Hollman, P., Janssen, K., & Katan, M. (1996). Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal Of Agricultural And Food Chemistry, 44(7), 1762-1767. http://dx.doi.org/10.1021/jf950458y file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(4).pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
paprika powder 0.02 mg/kg Venema, D., Hollman, P., Janssen, K., & Katan, M. (1996). Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal Of Agricultural And Food Chemistry, 44(7), 1762-1767. http://dx.doi.org/10.1021/jf950458y file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(4).pdf
grape currant 0.2 mg/kg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(5).pdf
French mustard 0.2 mg/kg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(5).pdf
mild curry powder 0.2 mg/kg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(5).pdf
acetylsalicylic acid is a type of Active Compound and its properties as follows :-
Enhencer Effect Reference Url
acetylsalicylic acid is a type of Active Compound and its properties as follows :-
Inhibitor Effect Ref Url
acetylsalicylic acid is a type of Active Compound and its properties as follows :-
Dietry_product Type Temperatute Ref_Temp Url_Temp

Pathway of Dietry Product


​   ► Medicine for acetylsalicylic acid as follows :-
'Not Found'

Dietry Substance Interactions


​   ► acetylsalicylic acid interact with medicines having some effect as follows :-
'Not Found'

ContraIndication Dietry Substance


​   ► acetylsalicylic acid Contraindicate with medicines as follows :-
'Not Found'