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This study analyzed the content of eight triterpenes (oleanolic acid, ursolic acid, arjunolic acid, asiatic acid, boswellic acid, corosolic acid, madecassic acid, and maslinic acid) in ten vegetables ...
STEP ONE: Soak them in a bowl (with stems on) in roughly one gallon of very cold water, and add 1/4 cup of white distilled ...