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Review
Consumption of Cooked Common Beans or Saponins Could Reduce the Risk of Diabetic Complications
David Calderón Guzmán1 Laboratory of Neurosciences, Instituto Nacional de Pediatría (INP), Mexico City, MexicoView further author information
, Hugo Juárez Olguín2 Laboratory of Pharmacology, INP, Mexico City, Mexico;3 Department of Pharmacology, Faculty of Medicine, Universidad Nacional Autónoma de México, Mexico City, MexicoCorrespondence[email protected]
https://orcid.org/0000-0002-1405-1728View further author information
, https://orcid.org/0000-0002-1405-1728View further author information
Quetzalli Veloz Corona2 Laboratory of Pharmacology, INP, Mexico City, MexicoView further author information
, Maribel Ortiz Herrera4 Laboratory of Experimental Bacteriology, INP, Mexico City, MexicoView further author information
, Norma Osnaya Brizuela1 Laboratory of Neurosciences, Instituto Nacional de Pediatría (INP), Mexico City, MexicoView further author information
& Gerardo Barragán Mejía4 Laboratory of Experimental Bacteriology, INP, Mexico City, Mexicohttps://orcid.org/0000-0002-7670-0711View further author information
Pages 3481-3486
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Published online: 02 Oct 2020
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