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Designing functional food products would benefit from having knowledge of the recommended daily nutrient intake, the processing methods that would amplify the health advantages of bioactive compounds, and digestibility, which is defined as the percentage of food constituents that are converted into available form and is present in the complete digestible, soluble, and non-soluble fractions [3, 68]

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Also, the investigators separately assessed patients with high baseline homocysteine levels (greater than 12 m/L) vs those with low levels (12 m/L or less)