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PloS one, v.9 no.9, 2014년, pp.e108140 -
Chen, Yongsheng (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, The People's Republic of China) , Wang, Gaoyan (Department of Food Science, Cornell University, Ithaca, New York, United States of America) , Wang, Hong (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, The People's Republic of China) , Cheng, Chaohua (Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, Hunan, The People's Republic of China) , Zang, Gonggu (Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, Hunan, The People's Republic of China) , Guo, Xinbo (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, The People's Republic of China) , Liu, Rui Hai (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, The People's Republic of China)
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Increased consumption of vegetables or plant food has been associated with decreased risk of developing major chronic diseases, such as cancers, diabetes, cardiovascular diseases, and age-related functional decline. Ramie leaves are rich in phenolics and flavonoids, which have been suggested for hum...
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