Apple is a type of Food and its properties as follows :-
Active Compound 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     
Proanthocyanidins 100 mg 100 120 (minute) Scalbert, Augustin, and Gary Williamson. "Dietary Intake And Bioavailability Of Polyphenols." The American Journal Clinical Nutrition 130.08 (2000): 2073S-2085S. Web. http://jn.nutrition.org/content/130/8/2073S.full 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. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y
Anthocyanin 2160 mg 100 gm 133-133 (minute) 71-71 (minute) Horbowicz M, Kosson R, Grzesiuk A, Dębski H. Anthocyanins of Fruits and Vegetables - Their Occurrence, Analysis and Role in Human Nutrition. Vegetable Crops Research Bulletin. 2008;68(-1). https://www.degruyter.com/downloadpdf/j/vcrb.2008.68.issue--1/v10032-008-0001-8/v10032-008-0001-8.pdf Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Cao, Guohua et al. "Anthocyanins Are Absorbed In Glycated Forms In Elderly Women: A Pharmacokinetic Study.." The American Journal of Clinical Nutrition 73.5 (2017): 920-926. Web. https://www.ncbi.nlm.nih.gov/pubmed/11333846 Cao, Guohua et al. "Anthocyanins Are Absorbed In Glycated Forms In Elderly Women: A Pharmacokinetic Study.." The American Journal of Clinical Nutrition 73.5 (2017): 920-926. Web. https://www.ncbi.nlm.nih.gov/pubmed/11333846
Quercetin-4-o-glucoside mg 100 gm 714 (minute) 42 (minute) 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. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Graefe, E., Wittig, J., Mueller, S., Riethling, A., Uehleke, B., Drewelow, B., Pforte, H., Jacobasch, G., Derendorf, H. and Veit, M. (2001). Pharmacokinetics and Bioavailability of Quercetin Glycosides in Humans. The Journal of Clinical Pharmacology, 41(5 http://ucce.ucdavis.edu/files/datastore/608-67.pdf Graefe, E., Wittig, J., Mueller, S., Riethling, A., Uehleke, B., Drewelow, B., Pforte, H., Jacobasch, G., Derendorf, H. and Veit, M. (2001). Pharmacokinetics and Bioavailability of Quercetin Glycosides in Humans. The Journal of Clinical Pharmacology, 41(5 http://ucce.ucdavis.edu/files/datastore/608-67.pdf
Quercetin-3-o-rutinoside 1.54 mg 100 gm 708 (minute) 419 (minute) Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4288802/pdf/13197_2013_Article_993.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. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Graefe, E., Wittig, J., Mueller, S., Riethling, A., Uehleke, B., Drewelow, B., Pforte, H., Jacobasch, G., Derendorf, H. and Veit, M. (2001). Pharmacokinetics and Bioavailability of Quercetin Glycosides in Humans. The Journal of Clinical Pharmacology, 41( http://ucce.ucdavis.edu/files/datastore/608-67.pdf Graefe, E., Wittig, J., Mueller, S., Riethling, A., Uehleke, B., Drewelow, B., Pforte, H., Jacobasch, G., Derendorf, H. and Veit, M. (2001). Pharmacokinetics and Bioavailability of Quercetin Glycosides in Humans. The Journal of Clinical Pharmacology, 41( http://ucce.ucdavis.edu/files/datastore/608-67.pdf
Ursolic acid 1.43 gm 100 5760 (minute) 60 (minute) Jäger, Sebastian et al. "Pentacyclic Triterpene Distribution In Various Plants – Rich Sources For A New Group Of Multi-Potent Plant Extracts". Molecules 14.6 (2009): 2016-2031. Web. www.mdpi.com/1420-3049/14/6/2016/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. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Yan, Z., Zhu, Qian, Zhao, C., Wang, and Ying, (2013). A phase I pharmacokinetic study of ursolic acid nanoliposomes in healthy volunteers and patients with advanced solid tumors. International Journal of Nanomedicine, p.129. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3540956/ Yan, Z., Zhu, Qian, Zhao, C., Wang, and Ying, (2013). A phase I pharmacokinetic study of ursolic acid nanoliposomes in healthy volunteers and patients with advanced solid tumors. International Journal of Nanomedicine, p.129. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3540956/
Acetylcholine 321 100 3600 (minute) Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Shyng, S.L., R. Xu, and M.M. Salpeter. http://www.ncbi.nlm.nih.gov/pubmed/1848083
Quercetin 0.87 mg 100 gm 4800-3924 (minute) 120-174 (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. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Lee, J. and Mitchell, A. (2012). Pharmacokinetics of Quercetin Absorption from Apples and Onions in Healthy Humans. J. Agric. Food Chem., 60(15), pp.3874-3881. http://www.ncbi.nlm.nih.gov/pubmed/22439822 Lee, J. and Mitchell, A. (2012). Pharmacokinetics of Quercetin Absorption from Apples and Onions in Healthy Humans. J. Agric. Food Chem., 60(15), pp.3874-3881. http://www.ncbi.nlm.nih.gov/pubmed/22439822
Acelylcholine 321 100 gm 3600 (minute) Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Shyng, S., Xu, R. and Salpeter, M. (1991). Cyclic AMP stabilizes the degradation of original junctional acetylcholine receptors in denervated muscle. Neuron, 6(3), pp.469-475. http://www.ncbi.nlm.nih.gov/pubmed/?term=1848083
Cminysin 100 gm 276 (minute) 18 (minute) 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. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y
Rutin 100 gm 708 (minute) 420 (minute) 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. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y
2160 mg 100 68 (minute) 420 (minute) Horbowicz M, Kosson R, Grzesiuk A, Dębski H. Anthocyanins of Fruits and Vegetables - Their Occurrence, Analysis and Role in Human Nutrition. Vegetable Crops Research Bulletin. 2008;68(-1). https://www.degruyter.com/downloadpdf/j/vcrb.2008.68.issue--1/v10032-008-0001-8/v10032-008-0001-8.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.
Sinapic acid 5 mg 100 gm Manach, Claudine et al. http://ajcn.nutrition.org/content/79/5/727.full Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
CoQ9 0.0002 mg 100 gm Barve A, Chen C, Hebbar V, Desiderio J, Saw C, Kong A. Metabolism, oral bioavailability and pharmacokinetics of chemopreventive kaempferol in rats. Biopharmaceutics & Drug Disposition. 2009;30(7):356-365. http://www.agriculturejournals.cz/publicFiles/01947.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
acetylsalicylic acid 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
Epigallocatechin 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
Cathine 2.77 mg 100 gm Cooper R ,Morré DJ , Morré DM . Medicinal benefits of green tea: part I. Review of noncancer health benefits . J Altern Complement Med . 2005;11(3):521-528. https://www.ncbi.nlm.nih.gov/pubmed/15992239 Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Chromium 0.008 mg 100 gm Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Histidine 120 mg 100 gm Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
phenylalanine 160 mg 100 gm Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Kynurenic acid 0.002 Microgram 100 gm Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Theonine 230 mg 100 gm Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Carbohydrate 13.11 gm 100 gm 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 Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Vitamin C 3.57 Mg 100 gm 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 Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Sodium 28 mg 100 gm Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Potassium 75 mg 100 gm Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Malic Acid 95 % 100 gm Mali R. A review on herbal antiasthmatics. Oriental Pharmacy and Experimental Medicine. 2011;11(2):77–90. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3245822/ Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Total Fiber 2.59 gm 100 gm 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 Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Moisture 83.01 gm 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 is a type of Food and its properties as follows :-
Enhencer Effect Reference Url
Apple is a type of Food and its properties as follows :-
Inhibitor Effect Ref Url
Apple is a type of Food and its properties as follows :-
Dietry_product Type Temperature Ref_Temp Url_Temp

Pathway of Dietry Product


​   ► Medicine for Apple as follows :-
Aspirin with same compound, Orlistat with , Deferasirox with Another pathway, Allopurinol with same pathway,

  ►  Pathway with its reference as follows :-
  • Salicylate --- ((1985). Journal Of Americal Dietetic Association, 85(8). Retrieved from http://www.slhd.nsw.gov.au/rpa/Allergy/research/salicylatesinfoods.pdf )
  • procyanidin have pencreatic lipase inhibiting activity --- ( Lunagariya, N. (2014). INHIBITORS OF PANCREATIC LIPASE: STATE OF THE ART AND CLINICAL PERSPECTIVES. EXCLI Journal, 13(– ISSN 1611-2156), :897-921. )
  • proanthocyanidins act as iron chelator --- (: Hatcher, H. (2013). Synthetic and natural iron chelators: therapeutic potential and clinical use. PMCID: PMC3821171 )
  • inhibit the xanthine oxidase enzyme --- ( Ansari, K., Akram, M. and Asif, H. (2011). XANTHINE OXIDASE INHIBITION BY SOME MEDICINAL PLANTS. International Journal of Applied Biology and Pharmaceutical Technology, 2(1), pp.124-131 )

  •   ►  URL --
  • http://www.slhd.nsw.gov.au/rpa/Allergy/research/salicylatesinfoods.pdf
  • http://www.excli.de/vol13/Bhutani_22082014_proof.pdf
  • http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3821171/
  • file:///C:/Users/Administrator/Downloads/5GOUT%20(7).pdf
  • Dietry Substance Interactions


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

    ContraIndication Dietry Substance


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