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The predominant form of resveratrol in grapes and grape juice is trans -resveratrol-3- O --glucoside ( trans -piceid), and wines contain significant amounts of resveratrol aglycones, thought to be the result of sugar cleavage during fermentation (3, 140)

Die Farbvernderung ist eine natrliche Reaktion auf Feuchtigkeit und hat keinen Einfluss auf die Reinheit, Wirksamkeit oder Leistung des Produkts

It is much more common in women, especially those between the second and third decades of life (219)

The prepared slides were examined under light microscopy (Olympus, Japan) at 4- 40X [30]

Plant sterols, natural molecules derived from plants, offer a non-pharmacological approach to managing abnormal blood lipid levels