Blackberry 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     
cyanidins 100 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
Epigallocatechin 0.68 mg/gm Bhagwat, Seema; Haytowitz, David B.; Holden, Joanne M. (September https://www.ars.usda.gov/ARSUserFiles/80400525/data/flav/flav_r03.pdf
Gallic acid 4.67 mg 90-66 (minute) 12-96 (minute) Neveu V, Perez-Jiménez J, Vos F, Crespy V, du Chaffaut L, Mennen L, Knox C, Eisner R, Cruz J, Wishart D, Scalbert A. (2010) Phenol-Explorer: an online comprehensive database on polyphenol contents in foods. Database, doi: 10.1093/database/bap024 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2860900/ 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
Cathine 5.29 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
Carotenes 7 Microgram 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
Niacin 2.0 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
Vitamin C 9 mg 720-720 (minute) 240-240 (minute) 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 Duconge, J. (2008). Pharmacokinetics of vitamin C: insights into the oral and intravenous administration of ascorbate. P R Health Sci J., [online] 27(1), pp.7-19. http://www.ncbi.nlm.nih.gov/pubmed/18450228 Padayatty, S. (2004). Vitamin C Pharmacokinetics: Implications for Oral and Intravenous Use. Annals of Internal Medicine, 140(7), p.533. http://www.ncbi.nlm.nih.gov/pubmed/15068981
Total Fiber 4.35 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
Blackberry is a type of Food and its properties as follows :-
Enhencer Effect Reference Url
Blackberry is a type of Food and its properties as follows :-
Inhibitor Effect Ref Url
Blackberry is a type of Food and its properties as follows :-
Dietry_product Type Temperature Ref_Temp Url_Temp

Pathway of Dietry Product


​   ► Medicine for Blackberry as follows :-
'Not Found'

Dietry Substance Interactions


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

ContraIndication Dietry Substance


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