Chemical Dosage References
VITAMIN-E--*
URSOLIC-ACID--Leung, A. Y. and Foster, S. 1995. Encyclopedia of Common Natural Ingredients 2nd Ed. John Wiley & Sons, New York. 649 pp.
TRICIN--Wealth of India.
TOCOPHEROL--*
THYMOLMIC=200-400 ug/ml*
TANNIN--*
TANNIC-ACID--*
RHEIN--*
QUERCETINID50=120 ug/ml*
POLYPHENOLS--*
OLEANOLIC-ACID--Leung, A. Y. and Foster, S. 1995. Encyclopedia of Common Natural Ingredients 2nd Ed. John Wiley & Sons, New York. 649 pp.
OBOVATOL--*
NEROLIDOLMIC=25-200 ug/mlMuroi, H. and Kubo, I. 1993. Combination Effects of Antibacterial Compounds in Green Tea Flavor against Streptococcus mutans. J. Agric. Food Chem. 41: 1102-1105.
MAGNOLOL--*
MACROCARPAL-JMIC=12.5-100 ug/ml*
MACROCARPAL-IMIC=12.5-100 ug/ml*
MACROCARPAL-HMIC=0.39-3.13 ug/ml*
MACROCARPAL-DMIC=0.39-3.13 ug/ml*
MACROCARPAL-CMIC=0.2-1.56 ug/ml*
MACROCARPAL-BMIC=0.39-3.13 ug/ml*
MACROCARPAL-AMIC=0.39-1.56 ug/ml*
LINALOOLMIC=1,600 ug/mlMuroi, H. and Kubo, I. 1993. Combination Effects of Antibacterial Compounds in Green Tea Flavor against Streptococcus mutans. J. Agric. Food Chem. 41: 1102-1105.
LAWSONE--*
JASMONEMIC=800-1,600 ug/mlMuroi, H. and Kubo, I. 1993. Combination Effects of Antibacterial Compounds in Green Tea Flavor against Streptococcus mutans. J. Agric. Food Chem. 41: 1102-1105.
INDOLEMIC=800 ug/mlMuroi, H. and Kubo, I. 1993. Combination Effects of Antibacterial Compounds in Green Tea Flavor against Streptococcus mutans. J. Agric. Food Chem. 41: 1102-1105.
HONOKIOL--Jeffery B. Harborne and H. Baxter, eds. 1983. Phytochemical Dictionary. A Handbook of Bioactive Compounds from Plants. Taylor & Frost, London. 791 pp.
GYMNEMIC-ACID--*
GLYCYRRHIZIN--Williamson, E. M. and Evans, F. J., Potter's New Cyclopaedia of Botanical Drugs and Preparations, Revised Ed., Saffron Walden, the C. W. Daniel Co., Ltd., Essex UK, 362 pp, 1988, reprint 1989.
GERANIOLMIC=400 ug/mlMuroi, H. and Kubo, I. 1993. Combination Effects of Antibacterial Compounds in Green Tea Flavor against Streptococcus mutans. J. Agric. Food Chem. 41: 1102-1105.
FLUORIDE--Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp.
EUCALYPTONEMIC=3.13-12.5 ug/ml*
EPICATECHIN-GALLATE--*
ELLAGIC-ACIDID50=20 ug/ml*
DELTA-CADINENEMIC800 ug/mlMuroi, H. and Kubo, I. 1993. Combination Effects of Antibacterial Compounds in Green Tea Flavor against Streptococcus mutans. J. Agric. Food Chem. 41: 1102-1105.
CATECHIN--*
CARYOPHYLLENEMIC=>1,600 ug/mlMuroi, H. and Kubo, I. 1993. Combination Effects of Antibacterial Compounds in Green Tea Flavor against Streptococcus mutans. J. Agric. Food Chem. 41: 1102-1105.
CAFFEINE--*
BETA-IONONEMIC=100 ug/mlMuroi, H. and Kubo, I. 1993. Combination Effects of Antibacterial Compounds in Green Tea Flavor against Streptococcus mutans. J. Agric. Food Chem. 41: 1102-1105.
BERBERINE--Mills, Simon and Bone, Kerry. 2000. Phytotherapy. Churchill Livinston, Edinburgh.
BERBERASTINE--Mills, Simon and Bone, Kerry. 2000. Phytotherapy. Churchill Livinston, Edinburgh.
BAKUCHIOL20 ug/ml*
ALPHA-TERPINEOLMIC=800-1,600 ug/mlMuroi, H. and Kubo, I. 1993. Combination Effects of Antibacterial Compounds in Green Tea Flavor against Streptococcus mutans. J. Agric. Food Chem. 41: 1102-1105.
1,8-CINEOLE--*
(-)-EPIGALLOCATECHIN-GALLATE--*