Джиджи Ворган – В здравом уме и твердой памяти. Программа профилактики болезни Альцгеймера (страница 46)
Figure adapted from: Gomez-Pinilla, F. “Brain foods: The effects of nutrients on brain function.”
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Adapted from U.S. Department of Agriculture, Agriculture Research Service. “Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.” May 2010. http://www.ars.usda.gov/Services/docs.htm?docid=15866. ORAC units in the table were adjusted to amounts corresponding to _ ounce of each spice rather than the 3_ ounces indicated in the original experiment.
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