Grapes 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     
Ellagic acid 0.09 mg 75-600 505-505 (minute) 59-59 (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 Ellagic acid converted intestinal to urolithiasis which are absorbed,ellagic acid have anticancer property Ellagic acid converted intestinal to urolithiasis which are absorbed,ellagic acid have anticancer property
Resveratrol-3-O-beta-D-glucuronide 100 gm 388 (minute) 15 (minute) Kocsis, Margaret McCullers. Savvy Eating For The Whole Family. 1st ed. Sterling, Va.: Capital Books, 2006. Print. https://books.google.co.in/books?id=rJmUEktF-qEC&pg=PA109&dq=daily+serving+size++of+fish&hl=en&sa=X&ved=0ahUKEwiA3qqsw6XSAhXHLcAKHe7WABcQ6AEIRDAH#v=onepage&q=daily%20serving%20size%20%20of%20fish&f=false Johnson, J., Nihal, M., Siddiqui, I., Scarlett, C., Bailey, H., Mukhtar, H. and Ahmad, N. (2011). Enhancing the bioavailability of resveratrol by combining it with piperine. Molecular Nutrition & Food Research, 55(8), pp.1169-1176. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3295233/ Johnson, J., Nihal, M., Siddiqui, I., Scarlett, C., Bailey, H., Mukhtar, H. and Ahmad, N. (2011). Enhancing the bioavailability of resveratrol by combining it with piperine. Molecular Nutrition & Food Research, 55(8), pp.1169-1176. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3295233/
Resveratrol 0.09 mg 100 456 (minute) 60 (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. 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.
Salicyclate 0.002 mg 100 gm 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 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
acetylsalicylic acid 0.02 gm/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
Chromium 0.007 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 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
phenylalanine 130 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
Threonine 170 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
Leucine 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
Protein .76 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
Fat 0.29 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
Grapes is a type of Food and its properties as follows :-
Enhencer Effect Reference Url
Grapes is a type of Food and its properties as follows :-
Inhibitor Effect Ref Url
Grapes is a type of Food and its properties as follows :-
Dietry_product Type Temperature Ref_Temp Url_Temp
Grapes water 255 ℃ Tang, H., & Goldman, D. (2002). Myocyte Enhancer Factor 2C (MEF-2C). Wiley Encyclopedia of Molecular Medicine. doi:10.1002/0471203076.emm0743 https://pubchem.ncbi.nlm.nih.gov/compound/resveratrol#section=Color
Grapes oil 255 ℃ Tang, H., & Goldman, D. (2002). Myocyte Enhancer Factor 2C (MEF-2C). Wiley Encyclopedia of Molecular Medicine. doi:10.1002/0471203076.emm0743 https://pubchem.ncbi.nlm.nih.gov/compound/resveratrol#section=Color

Pathway of Dietry Product


​   ► Medicine for Grapes as follows :-
Aspirin with same compound, Tiopronin with Another pathwayAnother pathway, Tiopronin with Another pathwayAnother 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 )
  • Tannic acid act as Natural Chelation --- ( Y, H. (2010). Radical scavenging and antioxidant activity of tannic acid. Arabian Journal Of Chemistry, 3(1). )
  • Tannic acid act as Natural Chelation --- (Y, H. (2010). Radical scavenging and antioxidant activity of tannic acid. Arabian Journal Of Chemistry, 3(1). )
  • Tannic acid act as Natural Chelation --- ( Y, H. (2010). Radical scavenging and antioxidant activity of tannic acid. Arabian Journal Of Chemistry, 3(1). )
  • Tannic acid act as Natural Chelation --- (Y, H. (2010). Radical scavenging and antioxidant activity of tannic acid. Arabian Journal Of Chemistry, 3(1). )

  •   ►  URL --
  • http://www.slhd.nsw.gov.au/rpa/Allergy/research/salicylatesinfoods.pdf
  • http://www.sciencedirect.com/science/article/pii/S187853520900046X
  • Dietry Substance Interactions


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

    ContraIndication Dietry Substance


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