西兰花是公认的抗癌明星,但怎么烹制才能让它发挥更大抗癌功效呢?美国伊利诺伊大学科学家研究发现,烹制西兰花最好的方法是将其隔水蒸5分钟。当西兰花变成亮绿色的时候,其抗癌作用最强。研究人员指出,西兰花是天然抗癌化合物——萝卜硫素的极佳食物来源,其中的黑芥子酶对萝卜硫素的抗癌作用极为关键。一旦黑芥子酶遭破坏,萝卜硫素就不会起抗癌作用了。跟其他烹调方法相比, Broccoli is a recognized cancer star, but how to cook it to make it play a greater anti-cancer effect? ​​University of Illinois scientists found that the best way to cook broccoli is to steam it for 5 minutes. When broccoli turns bright green, it has the strongest anti-cancer effect. The researchers pointed out that broccoli is a natural anti-cancer compound - sulfasalazine an excellent source of food, of which myrosinase on the anti-cancer effect of sulforaphane is critical. Once myrosinase is destroyed, sulforaphane will not have an anti-cancer effect. Compared with other cooking methods,