在这个推祟绿色食品的时代,人们对绿色蔬菜和水果的好处耳熟能详。但营养学家认为:红色食品对身体的好处一点儿也不逊色。营养学家对西红柿的组成结构进行分析后发现:其果肉中所含的大量番茄红素能够降低口腔癌、乳腺癌和胰腺癌的发病率,同时,对心脏功能的维护也有很大的帮助。红酒、红辣椒、草莓、樱桃、苹果、西红柿等这类红色 In this era of pushing green food, people are familiar with the benefits of green vegetables and fruits. However, nutritionists think: the benefits of red food to the body is not inferior. Nutritionist analysis of the composition of tomatoes found that: a large number of lycopene contained in the pulp can reduce the incidence of oral cancer, breast cancer and pancreatic cancer, at the same time, the maintenance of cardiac function is also very helpful. Red wine, red pepper, strawberry, cherry, apple, tomato and the like