经观察,大量消费绿色和黄色蔬菜的人群发生肿瘤的危险性较小,饲喂这类蔬菜也能保护受试啮齿类动物对抗化学致癌作用。这类蔬菜能诱导许多组织产生Ⅱ相酶,如醌还原酶(QR)和谷胱甘肽S—转移酶,虽然很多证据提示这些酶的主要诱导机制是对此保护作用的应激反应,但在人体保护方面,酶诱导的明确作用仍需阐明。 It has been observed that people who consume large amounts of green and yellow vegetables have a lower risk of developing tumors and that feeding these vegetables also protects the tested rodents against chemical carcinogens. This type of vegetable can induce many tissues to produce phase II enzymes such as QR and GSH. Although there is much evidence suggesting that the primary inducing mechanism of these enzymes is a stress response to this protective effect, In the protection of human body, the specific role of enzyme-induced still need to clarify.