Black current 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     
Kaempferol‎ 0.02 mg 600-6000 240 (minute) 120 (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 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.ncbi.nlm.nih.gov/pubmed/19722166 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.ncbi.nlm.nih.gov/pubmed/19722166
Gallic acid 4 mg 600-6000 90-66 (minute) 12-96 (minute) Manach, C. (2006). Polyphenol food source and bioavailability. The American Journal Of Clinical Nutrition.. mail.google.com/mail/u/0/#inbox/15ba3c30938ac748?projector=1 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 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 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
0.02 mg 600-6000 210 (minute) 90 (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 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
Salicyclate 0.00306 mg 100 gm Swain, Anne R., Stephen P. Dutton, and A. Stewart Truswell. "Salicylates In Foods". Journal of the American Dietetic Association 85.8 (1985): 950 - 960. Web. http://www.slhd.nsw.gov.au/rpa/Allergy/research/salicylatesinfoods.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
pilargonidin 1000 : Manach, C. (2006). Polyphenol food sources and bioavailability. The American Journal Of Clinical Nutrition., 727-747. https://mail.google.com/mail/u/0/#inbox/15ba3c30938ac748?projector=1
Co Q10 0.0034 BOREKOVÁ M, HOJEROVÁ J. Nourishing and Health Benefits of Coenzyme Q10 – a Review. Czech J Food Sci. 2008;26(4):229–241. http://www.agriculturejournals.cz/publicFiles/01947.pdf
CoQ9 0.0008 BOREKOVÁ1 M. Nourishing and Health Benefits of Coenzyme Q10 – a Review. Czech J Food Sci. 2008;26(4):229–241. http://www.agriculturejournals.cz/publicFiles/01947.pdf
Riboflavin 0.14 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 9.93 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
Total Fiber 4.07 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
Black current is a type of Food and its properties as follows :-
Enhencer Effect Reference Url
Black current is a type of Food and its properties as follows :-
Inhibitor Effect Ref Url
Black current is a type of Food and its properties as follows :-
Dietary_product Type Temperature Ref_Temp Url_Temp

Pathway of Dietary Product


Medicine Mechanism Pathway       Reference             URL      
Echothiophate Iodide same pathway Black current having active constituent kaempferol which act as acetylcholinesterase inhibitor . Murray, A., Faraoni, M., Castro, M., Alza, N., & Cavallaro, V. (2013). Natural AChE Inhibitors from Plants and their Contribution to Alzheimer’s Disease Therapy. Current Neuropharmacology, 11(4), 388-413. http://dx.doi.org/10.2174/1570159x11311040004 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3744903/

Dietary Substance Interactions


Medicine Interaction       Reference             URL      

ContraIndication Dietary Substance


Medicine Contraindication       Reference             URL