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Ingredient
traditional Korean beverage made by infusing dried leaves of persimmon
traditional Korean beverage made by infusing dried leaves of persimmon
Derived from this ingredient’s flavor compounds
1 compound identified — cross-referenced scientific databases
Highlighted compounds are flavor-active · click to view molecular profile
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“Oral administration of starch with polyphenol concentrate of persimmon leaf tea resulted in a significant and dose-dependent decrease in the blood glucose level in Wistar rats.”
persimmon leaf tea → decreases → blood glucose level