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科学家的一项新研究再次确认,柑橘有抑制癌症发生的效用。科研人员对180名健康者血液里的玉米黄质含量进行比较后发现,食用柑橘越多的人,血液中玉米黄质的含量就越高;而对100名大肠癌和肺癌患者血液进行检查的结果则表明,他们血液中玉米黄质含量要比健康者低大约20%。
A new study by scientists once again confirmed that citrus has the effect of inhibiting cancer. Researchers on 180 healthy people in the blood of zeaxanthin content comparison found that eating more citrus, the blood content of zeaxanthin higher; while the blood of 100 patients with colorectal cancer and lung cancer were examined The result shows that their blood contains about 20% less zeaxanthin than healthy people.