美国圣迭戈消息:食用十字花科蔬菜如洋白菜、菜花、球芽甘蓝菜和硬花球菜花可减少患癌症的机会。理由是:上述蔬菜富含二硫酚硫酮(dithiolthiones),此化合物可提高组织内谷胱甘肽水平,并在中和及排泄毒素的生化反应中具有催化剂的作用。约翰斯·霍普金斯大学附属卫生和公共卫生学院荣誉教授Ernest Bueding在美国肿瘤学会的科学作家讨论会上说,二硫酚硫酮不同于有干扰癌症发展的其它有益食物,它有防止诱导癌症的实际作用。二硫酚硫酮没有β胡罗卜素或维生素A或C的作用。不论其作用模式 SAN DIEGO, United States NEWS: Eating cruciferous vegetables such as cabbage, cauliflower, brussels sprouts and hard flower cauliflowers can reduce the chance of cancer. The reason is that the above vegetable is rich in dithiolthiones, which can increase the level of glutathione in the tissues and act as a catalyst in the biochemical reactions that neutralize and excrete toxins. Ernest Bueding, Honorary Professor of the School of Hygiene and Public Health at the Johns Hopkins University, said at the American Society of Oncology Scientific Writers Seminar that dithicerthione is different from other beneficial foods that interfere with the development of cancer and it has The actual role of cancer. Dithiothosone has no effect of beta carotene or vitamin A or C. Regardless of its mode of action