| http://www.w3.org/ns/prov#value | - Both academic and applied interest in this area is further stimulated by the fact that some widely consumed plants are relatively rich in flavonoid/phenolic compounds and by the observation that people who consume higher quantities of these foods appear to have lower risks for certain health problems, such as cardiovascular disease and cancer (Sawa et al. 1999; Bazzano et al. 2002; Clifford 2004;
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