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In particular, the content of luteolin glycosides in PL was twice that in PF. Thus, PL may be useful to prevent oxidative stress and inflammation-related diseases.Food-handling behaviors and risk perceptions among primary food handlers were investigated by consumer surveys from different subjects in 2010 (N = 609; 1st survey will be called here "Year 2010" and 2019 (N = 605; 2nd survey will be called here "Year 2019". Year 2010 was characterized by consumers' risk perception-behavior gap (i.e., consumers knew safe methods for food-ha
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