A method for modulating the release rate of microencapsulated active ingredients comprising the following steps: I) preparation of an aqueous suspension A) comprising microcapsules of at least one active ingredient, II) preparation of a liquid emulsifiable in water, component B), comprising a solvent of the active ingredient and at least a surfactant, III) water, component C), for diluting to the application dose the active ingredient, and mixing A), B) and C).

 
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> Method of enhancing blood antioxidant activity ingesting a compound in the form of at least one form selected from amongst juice, powder, granule, tablet and capsule, which contains an effective amount of at least one vegetable selected from the group consisting of broccoli, spinach, parsley, komatsuna (Brassicad rapa L.) and japanese radish leaves, and at least one vegetable selected from amongst lettuce, cabbage and celery

> Determining nutrients for animals through gene expression

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