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bibliographicCitation Chen CM, Lin YL, Chen CY, Hsu CY, Shieh MJ, Liu JF. Consumption of purple sweet potato leaves decreases lipid peroxidation and DNA damage in humans. Asia Pac J Clin Nutr. 2008;17(3):408–14. PMID: 18818160.
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title Consumption of purple sweet potato leaves decreases lipid peroxidation and DNA damage in humans
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