Common Names
Watermelon
How this plant is used
Food
Select a Results View:
Chemical Name | Activity Count | Plant Part | Low Parts Per Million | High Parts Per Million | Standard Deviation | Reference |
---|---|---|---|---|---|---|
CYCLOEUCALENOL | 3 | Seed | not available | not available | not available | Duke, 1992 * |
CYSTEINE | 13 | Fruit | not available | 236.0 | -1.00 | Leung, A. Y. and Foster, S. 1995. Encyclopedia of Common Natural Ingredients 2nd Ed. John Wiley & Sons, New York. 649 pp. |
CYSTEINE | 13 | Seed | not available | 5742.0 | 0.20 | Leung, A. Y. and Foster, S. 1995. Encyclopedia of Common Natural Ingredients 2nd Ed. John Wiley & Sons, New York. 649 pp. |
DAPHNETIN | 5 | Seed | not available | not available | not available | Duke, 1992 * |
DEC-TRANS-2-ENAL | 0 | Fruit | not available | not available | not available | Duke, 1992 * |
DECA-TRANS-2,TRANS-4-DIEN-1-AL | 0 | Fruit Juice | not available | not available | not available | Duke, 1992 * |
DECA-TRANS-2-CIS-4-DIEN-1-AL | 0 | Fruit Juice | not available | not available | not available | Duke, 1992 * |
DODECAN-1-OL | 0 | Fruit Juice | not available | not available | not available | Duke, 1992 * |
ETHANOL | 24 | Fruit Juice | not available | not available | not available | Duke, 1992 * |
FARNESYL-ACETONE | 0 | Fruit Juice | not available | not available | not available | Duke, 1992 * |
FAT | 0 | Fruit | 200.0 | 89000.0 | 0.04 | CRC Handbook of Medicinal Herbs and/or CRC Handbook of Proximate Analyses |
FAT | 0 | Seed | 200000.0 | 571000.0 | 1.61 | Duke, 1992 * |
FATTY-ACIDS | 0 | Seed | not available | not available | not available | Duke, 1992 * |
FIBER | 15 | Fruit | 35300.0 | 257000.0 | 1.09 | Duke, 1992 * |
FIBER | 15 | Seed | 67000.0 | 316000.0 | 1.43 | CRC Handbook of Medicinal Herbs and/or CRC Handbook of Proximate Analyses |
FOLACIN | 15 | Fruit | not available | 0.3 | -0.73 | Duke, 1992 * |
FOLIC-ACID | 23 | Fruit | not available | 0.3 | -0.98 | Leung, A. Y. and Foster, S. 1995. Encyclopedia of Common Natural Ingredients 2nd Ed. John Wiley & Sons, New York. 649 pp. |
FRAXIDIN | 0 | Seed | not available | not available | not available | Duke, 1992 * |
GERANIAL | 13 | Fruit | not available | not available | not available | Duke, 1992 * |
GERANIAL | 13 | Fruit Juice | not available | not available | not available | Duke, 1992 * |
Activity | Chemical Count | Reference |
---|---|---|
Antirheumatitic? | 1 | Martindale's 29th |
Antirhinitic | 1 | Duke, 1992 * |
Antisalmonella | 1 | Duke, 1992 * |
Antiscoliotic | 1 | Duke, 1992 * |
Antiscorbutic | 1 | Martindale's 28th |
Antiscotomic | 1 | Duke, 1992 * |
Antiseptic | 10 | Martindale's 28th |
Antishingles | 1 | Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp. |
Antisickling | 2 | Ekeke, G.I. and Shode, F.O. 1988. Phenylalanine is the Predominant Antisickling Agent in Cajanus cajan Seed Extract. Planta Medica 56(1): 41, 1990. |
Antispare-Tire | 1 | Challem, J., Berkson, Burt, and Smith, Melissa Dianne. 2000. Syndrome X - The complete nutritional program to prevent and reservse insulin resistance. John Wiley & Sons, New York. 272 pp. $24.95 |
Antispasmodic | 10 | Duke, 1992 * |
Antispasmophilic | 1 | Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp. |
AntiSpina-Bifida | 2 | Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp. |
Antistaphylococcic | 2 | Duke, 1992 * |
Antistomatitic | 2 | Economic & Medicinal Plant Research, 5: 207. |
Antistress | 4 | Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp. |
Antistroke | 2 | Challem, J., Berkson, Burt, and Smith, Melissa Dianne. 2000. Syndrome X - The complete nutritional program to prevent and reservse insulin resistance. John Wiley & Sons, New York. 272 pp. $24.95 |
Antisunburn | 2 | Duke, 1992 * |
Antisyndrome-X | 4 | Challem, J., Berkson, Burt, and Smith, Melissa Dianne. 2000. Syndrome X - The complete nutritional program to prevent and reservse insulin resistance. John Wiley & Sons, New York. 272 pp. $24.95 |
Antithiamin | 1 | Phenolic Compounds in Food and Their Effects on Health, 69. |