Apricot 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     
Salicyclate 0.013 mg 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.pdf
acetylsalicylic acid 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
Cathine 3.67 mg 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
phenylalanine 100 mg 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
Theonine 130 mg 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
Carbohydrate 72.63 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
Vitamin C 0.42 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
Potassium 430 mg 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
Apricot is a type of Food and its properties as follows :-
Enhencer Effect Reference Url
Apricot is a type of Food and its properties as follows :-
Inhibitor Effect Ref Url
Apricot is a type of Food and its properties as follows :-
Dietry_product Type Temperature Ref_Temp Url_Temp

Pathway of Dietry Product


​   ► Medicine for Apricot as follows :-
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Dietry Substance Interactions


​   ► Apricot interact with medicines having some effect as follows :-
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ContraIndication Dietry Substance


​   ► Apricot Contraindicate with medicines as follows :-
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