date:Sep 26, 2012
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The data also indicated that the sugar is stable during different food elaboration processes, including boiling, baking and frying.
The daily intake of d-fagomine from buckwheat-based foodstuffs is of the same order of magnitude as its active dose and may be partly responsible for the alleged health promoting properties of buckwheat-based foodstuffs, concluded researchers led by Josep Llus Torres from the Institute for Advanced Chemistry of Catalonia (IQAC-CSIC) in Barcelona.
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