Cheese is a type of Food and its properties as follows :-
Active_Compound Dietry_product Type Temperatute Ref_Temp Url_Temp
Cheese is a type of Food and its properties as follows :-
Active_Compound Dietry_product Qty Ref Url Qty/day (Min-Max) Ref Url T_half (Min-Max) Peak value (Min-Max)
Cheese is a type of Food and its properties as follows :-
Active_Compound Enhencer Effect Reference Url
Cheese is a type of Food and its properties as follows :-
Active_Compound Inhibitor Effect Ref Url

Pathway of Dietry Product


​   ► Medicine for Cheese as follows :-
Vitamin D/Calcitriol with Another pathway, Tyramine with same compound,

  ►  Pathway with its reference as follows :-
  • Vitamin D is a Nutritional Supplement. --- (Gopalan, C., Rama Sastri, B., & Balasubramanian, S. (1971). Nutritive value of Indian foods. Hyderabad, India: National Institute of Nutrition, Indian Council of Medical Research. )
  • Tyramine is a naturally occurring trace amine derived from the amino acid tyrosine . --- (McCabe-Sellers, B., Staggs, C., & Bogle, M. (2006). Tyramine in foods and monoamine oxidase inhibitor drugs: A crossroad where medicine, nutrition, pharmacy, and food industry converge. Journal Of Food Composition And Analysis, 19, S58-S65. http://dx.doi.org/10.1016/j.jfca.2005.12.008 )

  •   ►  URL --
  • 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
  • https://naldc.nal.usda.gov/download/7351/PDF
  • Dietry Substance Interactions


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

    ContraIndication Dietry Substance


    ​   ► Cheese Contraindicate with medicines as follows :-
    SELEGILINE Aged cheese rich in tyramine should be avoided ., PHENELZINE Aged cheese rich in tyramine should be avoided .,

      ►  Reference :-
  • YAHEYA, MOHAMMAD. "DRUG-FOOD INTERACTIONS AND ROLE OF PHARMACIST". Asian Journal of Pharmaceutical and Clinical Research 2.4 (2009): n. pag. Print.

  •   ►  URL :-
  • http://ajpcr.com/Vol2Issue4/226.pdf