ライフサイエンスコーパス: vegetable

1 , we rarely recall a wrong exemplar (e.g., a vegetable).

2 tables) and 3.06-99.9 (microM Fe(2+)/100g of vegetables).

3 elow 100 degrees C on the properties of each vegetable.

4 oots of A. dioicus are collected and used as vegetable.

5 rations of watercress as compared to the raw vegetable.

6 alysis of aluminum (Al) and chromium (Cr) in vegetables.

7 order to remove the pesticide residues from vegetables.

8 > fish>dairy products>grain products>fruits/vegetables.

9 ount of milk but >/=5 servings/day of fruits/vegetables.

10 terious effects on the quality of fruits and vegetables.

11 cessary for carotenoid absorption from salad vegetables.

12 ssion of glucosinolate biosynthetic genes in vegetables.

13 ] speciation analysis in Allium and Brassica vegetables.

14 ersion solid phase microextraction (SPME) in vegetables.

15 SCs) with strong aromas of cooked onions and vegetables.

16 nic and the antioxidative property of Allium vegetables.

17 tuce were higher compared to the other leafy vegetables.

18 y, trans fat, and sodium and lower intake of vegetables.

19 ergen groups were shellfish (0.9%), fruit or vegetable (0.7%), dairy (0.5%), and peanut (0.5%).

20 n in preference scores of all 6 food groups: vegetables (0.54; 95% CI: 0.47, 0.59), fruit (0.49; 95%

21 n Australian dollars) . increased serving of vegetables(-1) . d(-1)

22 low seafood omega-3 fats (54626; 7.8%), low vegetables (53410; 7.6%), low fruits (52547; 7.5%), and

23 The majority of vegetables (81%), roots and tubers (72%), pulses (67%),

24 he enzymatic browning suffered by fruits and vegetables after minimal processing.

25 -103 (microM Fe(2+)/100g of vegetables), for vegetables after the conventional cooking process 6.15-6

26 99.9 (microM Fe(2+)/100g of vegetables), for vegetables after the sous-vide process 4.45-648 (microM

27 For some vegetables, an increase in the antioxidative potential w

28 he range of 0.1-0.4ngg(-1) for the different vegetables analyzed.

29 Biofuel cells utilize vegetable and animal fluids (e.g. glucose) as a biofuel

30 for their determination also in field grown vegetable and for the generation of more accurate exposu

31 aimed to investigate the association between vegetable and fruit intake and steroid hormone receptor-

32 rence to the prudent dietary pattern rich in vegetable and fruit intake.Greater height was associated

33 Overall, combined mean fruit, vegetable and legume intake was 3.91 (SD 2.77) servings

34 ids, phylloquinone, and tocopherols in salad vegetables and 2) retinyl palmitate formed from the prov

35 sses of milk/day and <1 serving/day of fruit/vegetables and a hazard ratio of 1.60 (95% CI: 1.40, 1.8

36 Dietary nitrate, abundant in green leafy vegetables and beetroot, can increase NO bioactivity, co

37 hroughout the world that renders prohibitive vegetables and crop production in general.

38 CL1 and DCL2 genes on the surface of fruits, vegetables and flowers significantly inhibits grey mould

39 rous physical activity, alcohol use, fruits, vegetables and foods rich in dietary fiber (p-trends < 0

40 c influence that underlies FF and liking for vegetables and fruit in early childhood with the use of

41 heir children's food preferences (liking for vegetables and fruit) and the FF scale from the Children

42 c influences that underlie FF and liking for vegetables and fruit.

43 Additional adjustment for intake of vegetables and fruits and physical activity did not mate

44 endazole, a systemic fungicide used to treat vegetables and fruits during postharvest process, persis

45 os was not found in any collected samples of vegetables and fruits.

46 stimation of chlorpyrifos and prophenofos in vegetables and fruits.

47 med following the consumption of cruciferous vegetables and generate reactive oxygen species (ROS) th

48 measured the total mercury concentration in vegetables and grain crops collected from farms located

49 y for local residents, assuming all of their vegetables and grains are from their own farmland, may e

50 long-term consumptions of these contaminated vegetables and grains may pose serious health risks.

51 Samples containing vegetables and meat had higher levels of furan than thos

52 , shallow frying, and deep frying of various vegetables and meats, as well as emissions from vegetabl

53 ifically the correlations for consumption of vegetables and rice.

54 s from raw vegetables, conventionally cooked vegetables and sous-vide.

55 the determination of bioactive compounds in vegetables and spices after hard cap espresso extraction

56 ation in some of the locally grown fruit and vegetables and the results were found to be comparable,

57 es.Among 18,763 adults, 1 healthy ("fish and vegetables") and 2 unhealthy ("meat and chips" and "choc

58 west quintile) to the "Tex-Mex", "fruits and vegetables", and "American/Western" patterns was associa

59 the range of 7.47-235 (microM Trolox/100g of vegetables) and 2.66-103 (microM Fe(2+)/100g of vegetabl

60 king process 6.15-657 (microM Trolox/100g of vegetables) and 3.03-99.9 (microM Fe(2+)/100g of vegetab

61 vide process 4.45-648 (microM Trolox/100g of vegetables) and 3.06-99.9 (microM Fe(2+)/100g of vegetab

62 INTERPRETATION: Higher fruit, vegetable, and legume consumption was associated with a

63 e used to assess associations between fruit, vegetable, and legume consumption with risk of cardiovas

64 Higher total fruit, vegetable, and legume intake was inversely associated wi

65 line in SSB sales in ounces); untaxed fruit, vegetable, and tea drinks, by 4.37% (p < 0.001); and pla

66 nt HEI improvements for empty calorie, total vegetable, and total HEI scores (mean increases: 2.6, 0.

67 ntake of green leafy vegetables, cruciferous vegetables, and coffee may increase the incidence of pre

68 The fruit, vegetables, and dairy pattern might be associated with l

69 ntly of confounders, adherence to the fruit, vegetables, and dairy pattern was associated with high B

70 Of the 4, we named 2 patterns "fruit, vegetables, and dairy" and "sweets, animal fat, and low

71 households had low mean purchases of fruit, vegetables, and fiber and high mean purchases of junk fo

72 of energy and an increased intake of fruits, vegetables, and grains (40%; n = 19,541) or to a usual d

73 enolic compounds, among the usually consumed vegetables, and has been highly ranked regarding its con

74 The association between intake of fruits, vegetables, and legumes with cardiovascular disease and

75 on) dietary pattern, which is high in fruit, vegetables, and low-fat dairy foods, significantly lower

76 p Hypertension) diet, a diet rich in fruits, vegetables, and low-fat dairy products, and reduced in s

77 in 3 individual AHEI components (trans fat, vegetables, and sodium), which denoted higher consumptio

78 ns emphasize increased consumption of fruit, vegetables, and whole grain cereals for prevention of ch

79 high-fat dairy) and prudent (high in fruits, vegetables, and whole grains) dietary patterns were iden

80 (Fruits, Vegetables, and Whole Grains: A Community-based Interven

81 Emissions from boiling vegetables are dominated by methanol.

82 Dark green leafy vegetables are primary food sources for lutein and beta-

83 ets high in animal fat and low in fruits and vegetables are the most common pattern associated with a

84 provement of ascorbate content in fruits and vegetables as degradation is non-reversible and leads to

85 l evidence that increasing intake of grains, vegetables, beans, fruits and nuts may help reduce morta

86 Griddled vegetables, because of the higher temperature applied du

87 Lactating mothers drank vegetable, beet, celery, and carrot juices for 1 mo begi

88 tudy was to increase Ca content of baby leaf vegetables (BLV: basil, mizuna, tatsoi and endive), as f

89 Vegetable by-products were found to be nutritionally and

90 increased interest in preserving fruits and vegetables by drying.

91 preservation of several species of precooked vegetables (cabbage, carrots, green beans and bell peppe

92 significant within this survey; while, among vegetables, cacao/chocolate and spices resulted in conta

93 FT) with current applications for fruits and vegetables can provide modest system-wide water (4%) and

94 e secondary outcomes were intakes of fruits, vegetables, candy, and sweetened beverages and time spen

95 The quality of leafy green vegetables changes during storage.

96 Lettuce is an important leafy vegetable, consumed across the world, containing bitter

97 Fruit and vegetable consumption among individuals decreased as the

98 Smoking and dietary habits that favor vegetable consumption were associated with higher number

99 food availability, 4.0% (0.7%) in fruit and vegetable consumption, and 0.7% (0.1%) in red meat consu

100 We examined changes in fruit and vegetable consumption, smoking, physical activity, obesi

101 cive feeding practices to increase fruit and vegetable consumption.

102 lphur intake from alliaceous and cruciferous vegetables contributed up to 42% of total sulphur intake

103 ties of methanol vegetable extracts from raw vegetables, conventionally cooked vegetables and sous-vi

104 gourd (Lagenaria siceraria) is an important vegetable crop as well as a rootstock for other cucurbit

105 Tomato is a major vegetable crop that has tremendous popularity.

106 ressing pests and controlling herbivory in a vegetable crop, we performed laboratory experiments expo

107 pathogen capable of infecting several major vegetable crops.

108 and margarine, and low intake of green leafy vegetables, cruciferous vegetables, and coffee may incre

109 Calf and vegetable (Cynara cardunculus) rennets were covalently i

110 trast, each additional one cup equivalent of vegetable decreased the hazard of relapse by 50% (adjust

111 ive phytochemicals including the cruciferous vegetable derivative phenethyl isothiocyanate (PEITC) ca

112 Homemade turshi, a fermented vegetable dish, was the likely cause.

113 we demonstrate mice consuming diets rich in vegetables displayed enhanced serum levels of the plant

114 impacts of food waste are highest for fresh vegetables, due to the large amounts wasted, while the s

115 e timing and duration of eating a variety of vegetables during breastfeeding on the liking of vegetab

116 m reported consumption of significantly more vegetables during the intervention (T2) than did control

117 residual and metabolic profiles in the fruit vegetable ecosystem still remained obscure.

118 Spinach is an important leafy vegetable enriched with multiple necessary nutrients.

119 mines the antioxidant properties of methanol vegetable extracts from raw vegetables, conventionally c

120 cific dietary policies to increase fruit and vegetable (F&V) consumption and reduce sugar-sweetened b

121 Fruit and vegetables (F&V) polyphenols have numerous positive heal

122 A low intake of fruits and vegetables (F&Vs) is a major risk factor for cardiovascu

123 s (0.18-20.68 mg kg(-1)) were collected from vegetable farmlands.

124 conut oil and palm oil in different milk fat/vegetable fat ratios were prepared and analysed using Ra

125 ickel content was determined in hydrogenated vegetable fats and confectionery products, made with the

126 akes of total, animal, saturated, trans, and vegetable fats and marine fatty acids.

127 consumer basket, daily intake of nickel from vegetable fats is at least twice as low as intake from c

128 on results, the levels of nickel in neither vegetable fats nor confectionery products, do not repres

129 mg.kg(-1) or less were found in hydrogenated vegetable fats, the Ni content in confectionery products

130 These groups also consumed less fruit, vegetables, fish, and fibre than those of high socioecon

131 A relatively brief experience (1 mo) with vegetable flavors in mothers' milk, starting at 0.5 mo p

132 ivity which signifies the importance of this vegetable for the Mediterranean diet, while the diversit

133 etables) and 2.66-103 (microM Fe(2+)/100g of vegetables), for vegetables after the conventional cooki

134 tables) and 3.03-99.9 (microM Fe(2+)/100g of vegetables), for vegetables after the sous-vide process

135 hod was applied to screen samples of fruits, vegetables, fresh fish, milk and fish feed collected fro

136 ngicide, was widely applied to protect fruit vegetables from fungal pathogens-responsible yield loss.

137 diversity and non-sale prices of fruits and vegetables from grocery stores and market places between

138 e maternal dietary patterns were identified: vegetable, fruit, and white rice (VFR); seafood and nood

139 00 kcal.In 2015, most commercial infant-only vegetables, fruit, dinners, and cereals were low in sodi

140 Twenty healthy adults consumed only vegetable/fruit juices for 3 days followed by 14 days of

141 Vegetable/fruit juices provide polyphenols, oligosacchar

142 linearity was seen for the relations between vegetables, fruits, nuts, and dairy and all-cause mortal

143 ups, including whole grains, refined grains, vegetables, fruits, nuts, legumes, eggs, dairy, fish, re

144 Fruit and vegetable (FV) consumption is associated with a longer s

145 Consuming fruit and vegetables (FVs) may protect against frailty, but to our

146 ables (OFV), solar plastic-roofed greenhouse vegetables (GHV) and orchard fields, respectively.

147 ivestock (MCL) farms, in which livestock and vegetables grown closely in the same facility, is cross-

148 um, zinc and iron were measured in different vegetables grown in hydroponic medium supplemented with

149 richment (9.5% on average) without affecting vegetables growth, oxalate contents and marketable quali

150 <1 glass/day) and high consumption of fruits/vegetables (>/=5 servings/day), time-updated information

151 high negative loadings for whole fruits and vegetables (>/=|0.17|).

152 a, coffee, cereal grains, various fruits and vegetables have been reported to exhibit radioprotective

153 saceae), collected from the wild and used as vegetables in alpine provinces of Italy, yielded eight m

154 tables during breastfeeding on the liking of vegetables in both members of the dyad.We conducted a ra

155 estigate fluopyram fate in the typical fruit vegetables including tomato, cucumber, pepper under the

156 temporary safety on consumption of the fruit vegetables incurred with fluopyram, irrespective of the

157 (95% CI: 0.09, 0.34), P = 0.0007], fruit and vegetable intake [mean difference (MD) 1.04 servings/d (

158 mic gradients; tobacco use and low fruit and vegetable intake have become more prevalent among those

159 This study supports evidence that a high vegetable intake is associated with lower (mainly hormon

160 t, may increase the hazard to relapse, while vegetable intake may be independently protective.

161 h milk consumption are modified by fruit and vegetable intake or total antioxidant intake (oxygen rad

162 ower risk of total mortality, whereas cooked vegetable intake showed a modest benefit against mortali

163 izing the prudent dietary pattern, fruit and vegetable intake showed the strongest effect modificatio

164 with ALS should consider promoting fruit and vegetable intake since they are high in antioxidants and

165 Higher dietary nitrate and green leafy vegetable intake was associated with a lower POAG risk,

166 For vegetables, raw vegetable intake was strongly associated with a lower ri

167 Fruit and vegetable intake was used to increase potassium intake.

168 patterns can improve diet quality, fruit and vegetable intake, and dietary sodium intake.

169 ton meet national nutritional guidelines for vegetable intake, generate an estimated $160 million U.S

170 ut healthier, choices and increase fruit and vegetable intake, in addition to 6 monthly nurse follow-

171 ing current cigarette smoking, low fruit and vegetable intake, low physical activity, obesity or cent

172 Protein (total, animal, vegetable) intake was assessed by using a food-frequency

173 consumption showed similar patterns as fruit/vegetable intakes.

174 her adjustment for fiber and total fruit and vegetable intakes.

175 more accurate exposure data of consumers of vegetable irrigated with treated municipal wastewater.

176 Dietary intake of fruit and vegetables is associated with lower incidence of hyperte

177 Darkening processed fruits and vegetables is caused mainly by enzymatic browning throug

178 le components waste products from fruits and vegetables juice industry.

179 an those in roots and the mercury content of vegetable leaves decreased significantly after water rin

180 Also, the mercury concentrations in vegetable leaves were much higher than those in roots an

181 the nutritional quality of a widely consumed vegetable like tomato is a desirable goal.

182 source of macular pigments than green leafy vegetables like spinach.

183 Nitrate-rich vegetables lower blood pressure and improve endothelial

184 s of the emergent contaminant perchlorate in vegetable matrices down to nanomolar concentration.

185 es corresponding to five different fruit and vegetable matrices.

186 The beneficial cardiovascular effects of vegetables may be underpinned by their high inorganic ni

187 esults support the concept that nitrate-rich vegetables may reduce the risk of age-related ASVD morta

188 A prudent diet rich in fruit and vegetables might modify the relation.

189 Lower consumption of vegetables, milk, and higher consumption of red meat wer

190 requency with which children consumed fruit, vegetables, milk, juice, sugar-sweetened beverages (SSBs

191 and a controlled oral word association task (vegetable naming), implementing a reverse-time longitudi

192 Higher vegetable nitrate intake (per SD) also was associated wi

193 The mean +/- SD vegetable nitrate intake was 67.0 +/- 29.2 mg/d.

194 Each SD higher vegetable nitrate intake was associated with a lower ris

195 iterranean diet score from intakes of fruit, vegetables, nuts, legumes, whole grains, fish, red meat,

196 re healthy plant foods (whole grains, fruits/vegetables, nuts/legumes, oils, tea/coffee) received pos

197 iated with cardiometabolic diseases: fruits, vegetables, nuts/seeds, whole grains, unprocessed red me

198 The developed method was applied to vegetables obtained from several local markets.

199 a(-1) on average in wheat, maize, open-field vegetables (OFV), solar plastic-roofed greenhouse vegeta

200 method for the quantification of brominated vegetable oil (BVO) in soft drinks based upon liquid chr

201 Neutralization of free fatty acids in the vegetable oil before the deodorization step by alkaline

202 The process involves hydrolysis of vegetable oil blend using Candida cylindracea followed b

203 Brassica napus) is the third most productive vegetable oil crop on the global market; therefore, incr

204 oils, possibly as leftover catalyst from the vegetable oil hardening process.

205 Previously, we showed that vegetable oil is necessary for carotenoid absorption fro

206 ted fat and replaced it with polyunsaturated vegetable oil reduced CVD by approximately 30%, similar

207 duct, whereas simple blending of the ePL and vegetable oil resulted in a product with two phases.

208 (TBHQ), were determined in different edible vegetable oil samples.

209 0.003), and alpha-tocopherol (margarine and vegetable oil) (P-raw < 0.001) were associated with GTS,

210 A total of fifty samples of soybean vegetable oil, of different brands andlots, were used in

211 the methyl-transesterified fraction of each vegetable oil, using normal-phase liquid chromatography,

212 endently of the quality category) from other vegetable oils (canola, safflower, corn, peanut, seeds,

213 , monomers such as carbon dioxide, terpenes, vegetable oils and carbohydrates can be used as feedstoc

214 rocarbons (PAHs) contamination of commercial vegetable oils and examined the identity through the fat

215 , waxes, etc., was investigated in different vegetable oils by a comprehensive gas chromatographic sy

216 gelation of sodium alginate dispersed within vegetable oils containing surfactant, followed by CaCl2

217 adequate for routine analysis of PAHs in the vegetable oils evaluated.

218 etables and meats, as well as emissions from vegetable oils heated to different temperatures.

219 ontaminants that can form during refining of vegetable oils in the deodorization step.

220 potentially be used for extraction of edible vegetable oils particularly canola oil.

221 xyferulic acid (GOFA), and auraptene in some vegetable oils using ultra high performance liquid chrom

222 Vegetable oils were used to interesterify ePL utilizing

223 Vegetable oils with fatty acid structures and storage fo

224 om the minor components profile of different vegetable oils, along with their characteristic profile.

225 of tert-butyl-hydroquinone (TBHQ) in edible vegetable oils, based on CdSe/ZnS core-shell quantum dot

226 observed for other refined and cold-pressed vegetable oils.

227 ne, benzo(b)fluoranthene, benzo(a)pyrene] in vegetable oils.

228 d value to the consumers compared to refined vegetable oils.

229 les was demonstrated by the analysis of neat vegetable oils.

230 effect of various antioxidants (from meat or vegetables) on the endogenous nitrosylation process was

231 racyclines in infant foods based on meat and vegetables or in milk.

232 gh in protein, low-fat dairy, and fruits and vegetables) or a control diet for 12 wk.

233 01) and more frequently had FPIES to fruits, vegetables, or both (66% vs 21%, P < .0001).

234 ded early-onset disease and FPIES to fruits, vegetables, or both.

235 animal, divided into dairy and nondairy, and vegetable origins) in healthy postmenopausal women.

236 of trans fat and sodium and lower intake of vegetables (P </= 0.01 for all).

237 odified the associations for the "fruits and vegetables" (P for interaction = 0.03) and "American/Wes

238 ns were identified; scores for the "fish and vegetables" pattern increased, whereas the "meat and chi

239 Scores for the "fish and vegetables" pattern increased, whereas the "meat and chi

240 The stronger increase in the "fish and vegetables" pattern score among the less well-educated p

241 The stronger increases in the "fish and vegetables" pattern score among the less well-educated p

242 rcinoma and ever smokers for the "fruits and vegetables" pattern, and stronger for other non-small ce

243 there is an increased interest in fruits and vegetables processing by-products due to potential sourc

244 the associations between total, animal, and vegetable protein and incident T2D in 72,992 women from

245 imal, and dairy protein intakes but not with vegetable protein intake.

246 s of seed production, and the most important vegetable protein source.

247 ncreased risk of T2D, while higher intake of vegetable protein was associated with a modestly reduced

248 ant patients were randomized to KD (0.3 g/kg vegetable proteins and 1 cps/5 kg ketoanalogues per day)

249 appear to have no such effect, and fruit and vegetable proteins may be renal protective.

250 t of this work is targeted to add hydrolysed vegetable proteins to reformulated functional food or to

251 change intervention for increasing fruit and vegetable purchasing and consumption among socioeconomic

252 For vegetables, raw vegetable intake was strongly associated

253 d in regards to cancer preventative Brassica vegetable related bioactivity.

254 We determined the cost of fruits and vegetables relative to income per household member.

255 ility over time, the use of such immobilized vegetable rennet for the production of novel dairy produ

256 ocatalyst composed of immobilized animal and vegetable rennet on aminated magnetic particles, which h

257 as to investigate whether consuming nopal, a vegetable rich in dietary fibre, vitamin C, and polyphen

258 The orange-fleshed sweet potato is a vegetable-rich in carotenoids.

259 whole grains (RR: 0.92; 95% CI: 0.89, 0.95), vegetables (RR: 0.96; 95% CI: 0.95, 0.98), fruits (RR: 0

260 A carotenoids.Women (n = 12) each consumed 5 vegetable salads with salad dressings containing 0, 2, 4

261 We found that 79% of vegetable samples and 67% of grain samples exceeded the

262 on of trace amounts of Pb(2+) from water and vegetable samples followed by flame atomic absorption sp

263 The method was applied on real vegetable samples from Cameron Highlands.

264 Co-crystal structures show that vegetable-sourced azetidine-2-carboxylic acid (Aze), a d

265 sent study proteins extracted from different vegetable sources (KAMUT(R) khorasan wheat, emmer, lupin

266 With regard to nutritional value, the vegetable soybean stage was superior to soybean sprouts

267 prouts compared to mature mungbean grain and vegetable soybean.

268 1.6-km) densities of supermarkets, fruit-and-vegetable stores, and recreational facilities were obtai

269 and by greater variety of dairy, fruit, and vegetable subtypes, appears important for a reduced risk

270 ccurring isothiocyanate found in cruciferous vegetables, such as broccoli, with potent chemoprotectiv

271 cer preventative isothiocyanates in Brassica vegetables, such as cabbage, broccoli, or pak choi.

272 take of phytonutrients present in fruits and vegetables, such as carotenoids, is associated with a lo

273 trients, and several nutrients in fruits and vegetables, such as carotenoids.

274 ted metabolite associations with leafy green vegetables, sugar-sweetened beverages, citrus, added sug

275 al entity, designated as the 'cannabis-fruit/vegetable syndrome', might also imply cross-reactivity w

276 Processing of mixed vegetable systems can add complexity in their aroma prof

277 a greater extent than boiling for all of the vegetables tested and retained colour better, as determi

278 ntering has been exploited to breed brassica vegetables that can be harvested year-round.

279 In all vegetables, the Ca biofortification (200mgL(-1)) caused

280 These compounds are widely found in vegetable tissues, confirming that the ABF are formed by

281 pinacia oleracea L.) is often used as a base vegetable to make green juices that are promoted as heal

282 hether increased consumption of nitrate-rich vegetables translates to a lower risk of atherosclerotic

283 ilation and stomatal conductance relative to vegetable types.

284 applied to the determination of Al and Cr in vegetables using standard addition method.

285 ow walking speed, whereas the consumption of vegetables was associated with a decreased risk of exhau

286 Nitrate intake from vegetables was calculated by use of a newly developed co

287 determination of 17 emerging contaminants in vegetables was developed based on ultrasound-assisted ma

288 0.78, 0.97), P = 0.011].Nitrate intake from vegetables was inversely associated with ASVD mortality

289 This study assesses the suitability of vegetable waste produced by food industry for use as a r

290 recommendations promote intake of fruit and vegetables, we have limited understanding of plant-deriv

291 r intakes of antioxidants and carotenes from vegetables were associated with higher ALSFRS-R scores o

292 When leafy vegetables were harvested at low as opposed to high PAR,

293 es more, but no changes in dietary intake of vegetables were observed.Early life may be an optimum ti

294 Antioxidative properties for raw vegetables were obtained with the range of 7.47-235 (mic

295 of regioisomeric caffeoyl glucoses, selected vegetables were profiled with respect to their caffeoyl

296 non-communicable diseases (increase fruits, vegetables, whole grains, and dietary fibre; decrease fa

297 onents used to score adherence (e.g., fruit, vegetables, whole grains, fish, and unsaturated fat).

298 igate the association of nitrate intake from vegetables with ASVD mortality.A total of 1226 Australia

299 inclusion of wholegrain, fibre, fruits, and vegetables within diets are associated with reduced canc

300 direct immersion extractions in raw blended vegetables without any further sample preparation steps.