Determination of Vitamins and Pharmacological Properties of Vitis vinifera L. Plant Fruit Part (Mixed Varieties) Syrup-Honey

This paper presents the method of obtaining fruit syrup from Vitis vinifera L. plants, along with the analysis of its chemical composition, specifically focusing on the vitamins in terms of both quality and quantity. The study includes chromatographic data illustrating the relevant indicators of the syrup’s components. In addition, the toxicity level of the fruit syrup from Vitis vinifera L. plants growing in Uzbekistan has been determined. The paper also investigates the pharmacological effects of the grape fruit syrup, particularly its potential for reducing inflammation in the body. The methods used in this research are thoroughly discussed, providing a comprehensive understanding of the syrup’s composition, safety, and therapeutic properties.