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Intakes of fruit, vegetables, whole-grain bread, and nonprocessed meats were associated with lower plasma homocysteine levels, whereas consumption of sweets, cake, and processed meats were significantly related to elevated homocysteine levels
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After 10 min of illumination followed by 20 min of incubation for morphological transformation, the count rate increased and reached a value of 90 5.29 kcps, similar to that of 2 NP (92 1.71 kcps) formed from the chemically synthesized compound (Fig
