1.以西兰花为代表的芸薹属类蔬菜西兰花的抗癌作用主要归功于其含有的硫代葡萄糖苷,长期食用可减少乳腺癌、直肠癌及胃癌等癌症的发病几率。芸薹属类蔬菜还包括:卷心菜、菜花、大白菜、小白菜、油菜、甘蓝、芥菜、大头菜等。西兰花富含硫代葡萄糖苷,这种化学物质会被西兰花自身含有的一种酶分解,转化成萝卜硫素,而萝卜硫素具有杀死癌细胞的能力。在烹饪时,加热过度会对这种酶造成破坏,无法催生萝卜硫素,防癌效果也会大大降低。 1. Brassica vegetables represented by broccoli The anticancer effect of broccoli is mainly attributed to the thioglucoside contained therein. Long-term consumption can reduce the incidence of cancer such as breast cancer, rectal cancer and gastric cancer. Brassica vegetables also include: cabbage, cauliflower, Chinese cabbage, cabbage, rape, cabbage, mustard, kohlrabi and so on. Broccoli is rich in glucosinolates, a chemical that is broken down by an enzyme contained in broccoli and transformed into radish sulfur, which has the ability to kill cancer cells. In cooking, overheating will cause damage to this enzyme, can not produce sulforaphane, anti-cancer effect will be greatly reduced.