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Description
The primary dietary sources of ascorbic acid include fruits particularly citrus fruits, kiwi, cherries, melons and vegetables such as tomatoes, leafy greens, broccoli, cauliflower, Brussels sprouts , and cabbage, where its content can exceed 1 g of ascorbate per kg of fresh weight
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Longitudinal study of moderate weight change and sleep-disordered breathing
This raises the question of whether dietary modification could induce changes in the composition of the microbiome, potentially increasing the abundance of beneficial bacteria and reducing TMAO production
