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Various lipid intermediates, like ceramides, gangliosides, diacylglycerol, and other metabolites, have been held responsible for insulin resistance (2,3,5–10)

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Department of Agriculture (USDA) Database for the Flavonoid Content of Selected Foods, Release 3.3 (2018), luteolin content typically ranges between 1 and 6 mg/100 g in most herbs and vegetables