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番茄番茄里含有番茄红素。在能使水果和蔬菜变成深橙色的化合物——类胡萝卜素中,番茄红素也许是最强的抗氧化物。这种化合物能消除自由基,其效果比最常见的类胡萝卜素——β胡萝卜素还要好。这种物质一经烹调很快就从番茄中释放出来。如果加上少量的油就非常容易吸收。生番茄是维生素C的重要来源。
Tomato tomatoes contain lycopene. Among the carotenoids that make fruits and vegetables darker orange, lycopene may be the strongest antioxidant. This compound abolishes free radicals and works better than the most common carotenoid - beta carotene. The substance is released from the tomato as soon as it is cooked. If you add a small amount of oil is very easy to absorb. Raw tomatoes are an important source of vitamin C.