<http://webisa.webdatacommons.org/prov/76179595>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/249755971> .
<http://webisa.webdatacommons.org/prov/214846075>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/249755971> .
<http://webisa.webdatacommons.org/249755971>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<stanford.edu> .
<http://webisa.webdatacommons.org/prov/203563951>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/249755971> .
<http://webisa.webdatacommons.org/249755971>	<http://www.w3.org/ns/prov#value>	"Soy protein, soluble fiber, plant sterols, and nuts are examples of foods and dietary factors that have shown potential benefits in improving lipids." .
<http://webisa.webdatacommons.org/249755971>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/prov/250127781>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/249755971> .