论文部分内容阅读
红薯不仅甘甜可口,而且还是一种抗癌食品。 日本癌症预防研究所曾对26万人的饮食生活和癌的关系进行了研究,证明了蔬菜的防癌作用。通过对40多种蔬菜抗癌成分的分析及抑癌实验结果,按抑癌率从高到低排出顺序,它们是:熟红薯98.7％,生红薯94.4％,芦笋93.7％,花椰菜92.8％,卷心菜91.4％,花菜90.8％,芹菜83.7％,茄子皮74％,甜椒55.5％,胡萝卜46.5％,金针菜37.6％……冠亚军都是红薯,这决非偶然。 红薯的抗癌作用,在于它含的各种成分。红薯含有丰富的胡萝卜素(主要是β-胡萝卜素,下同),这是一种自由基清除剂。自由基是导致机体衰老、诱发细胞癌变的罪魁祸首,将自由基清除就能预防癌症。
Sweet potato is not only sweet and delicious, but also an anti-cancer food. The Japan Institute for Cancer Prevention conducted a study of the relationship between dietary life and cancer in 260,000 people, proving the anti-cancer effect of vegetables. Based on the analysis of anti-cancer components of more than 40 kinds of vegetables and the results of anti-cancer experiments, the order of inhibiting cancer was as follows: ripe sweet potato 98.7%, raw sweet potato 94.4%, asparagus 93.7%, broccoli 92.8% 91.4%, 90.8% of cauliflower, 83.7% of celery, 74% of eggplant peel, 55.5% of sweet pepper, 46.5% of carrot and 37.6% of lily of the day. The anti-cancer effect of sweet potato is that it contains a variety of ingredients. Sweet potato is rich in carotene (mainly beta-carotene, the same below), which is a free radical scavenger. Free radicals are the culprit that causes the body to become senescent and induce cancerous cells. Removing free radicals can prevent cancer.