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中国预防医学科学院营养与食品卫生研究所,最近通过鉴定的一项重要研究成果,即经常喝茶能预防食道肿瘤。主要原因是能阻断致癌力较强的物质——亚硝基化合物的形成。1988年以来,该所对我国145种茶叶进行了阻断亚硝基吗啉形成能力的筛查,发现绿茶的阻断率在90%以上,其次为紧压茶、花茶、乌龙茶和红茶。茶叶中茶多酚含量越高,其阻断能力越强。若每天饮用3-5克茶叶泡的茶水,就能完全阻断亚硝基化合物在人体内的形成。
Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, recently passed an appraisal of the important research results, that is, regular tea can prevent esophageal cancer. The main reason is to block strong carcinogenic substances - the formation of nitroso compounds. Since 1988, the institute has screened 145 Chinese tea varieties that block the formation of nitroso morpholine, and found that the blocking rate of green tea is more than 90%, followed by pressed tea, scented tea, oolong tea and black tea. The higher tea polyphenols content, the stronger its blocking ability. If you drink 3-5 grams of tea leaves per day of tea, you can completely block the formation of nitroso compounds in the human body.