API | pinto bean

pinto bean Report issue

Botanical Experimental

Active Ingredient History

NOW

The pinto bean is a variety of common bean. In Spanish they are called frijoles pintos. It is the most popular bean by crop production in Northern Mexico and the Southwestern United States, and is most often eaten whole, or mashed and then refried. Either way, it is a common filling for burritos, tostadas, or tacos in Mexican cuisine, also as a side or as part of an entrée served with a side tortilla or sopaipilla in New Mexican cuisine. ^Wikipedia

Chemistry

SMILES: Missing data
InChIKey: Missing data
Mol. Mass: Missing data
ALogP: Missing data
ChEMBL Molecules: Missing data

More Chemistry

Pharmacology

Mechanisms of Action: Missing data
Multi-specific: Missing data
Black Box: Missing data
Availability: Missing data
Delivery Methods: Missing data
Pro Drug: Missing data

Organizations (6)

Research & Development (6)

Organization	Org Type	FDA approvals	Clinical Trials involvement	Org ID	Force Sort

Marketing (0)

Organization	Org Type	FDA approvals	Clinical Trials involvement	Org ID	Force Sort

Overview

Highest Phase: N/A
# of Trials: 3
# of Trial Organizations: 6

Trials by Phase

Trial	Phase	Start Date	Organizations	Indications

Feedback

Data collection and curation is an ongoing process for CDEK - if you notice any information here to be missing or incorrect, please let us know! When possible, please include a source URL (we verify all data prior to inclusion).

Report issue