【摘 要】
：
Epidemiological studies indicate a significantly negative correlation between the consumption of vegetables and incidence of cancer and cardiovascular diseases.The protective effect of vegetable has b
【机 构】
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Key Laboratory of Horticulture Plant Development and Biochnology,Ministyr of Agriculture Zhejiang Un
【出 处】
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Vegetable Production,Quality and Process Standardization in
论文部分内容阅读
Epidemiological studies indicate a significantly negative correlation between the consumption of vegetables and incidence of cancer and cardiovascular diseases.The protective effect of vegetable has been attributed to the their antioxidant constituents,including ascorbic acid,α-tocopherol,β-carotene and phenolic compounds.It has been reported that the antioxidative ability of phenolic compounds is more greater than those of ascorbic acid andα-tocopherol.The antioxidant potential of vegetables is influnced by genetic,and environmental factors,postharvest and processing.
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