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Tag Archives: diet-related
30 foods, 5 colors
Diet diversity and variety doesn’t just provide lots of different nutrients that the body needs but other important non-nutrients such as antioxidants that becoming very critical in decreasing the risk of diet-related noncommunicable diseases. And although we have nutrigenomics to … Continue reading →
Posted in biodiversity, diversity, japanese food, mediterranean
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Tagged diet diversity, diet-related, nutrigenomics, quality
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