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近二十年来有不少关于维生素A及其衍生物(简称A素类)对癌的预防,特别是化学致癌物质诱发癌的预防的报道,引起人们的广泛兴趣和注意。本文就此做简要综述。一、流行病学调查1965年Hirayama_1用询问法调查807名日本人,发现吃绿色或黄色蔬菜者比不吃者患肺癌的危险要小一半。有色蔬菜中往往含有丰富的维生素A原-胡罗卜素。Bjelke等用了近5年的时间对挪威的8,278名吸烟者进行了调查,发现在所有的吸烟者中肺癌
In the past 20 years, there have been many reports on the prevention of cancer by vitamin A and its derivatives (referred to as A-prime), especially the prevention of cancer induced by chemical carcinogens, which has aroused widespread interest and attention. This article gives a brief overview of this. I. Epidemiological survey In 1965, Hirayama 1 surveyed 807 Japanese people using a questioning method and found that people who ate green or yellow vegetables had less than half the risk of developing lung cancer than those who did not eat. Colored vegetables are often rich in provitamin A - carotene. Bjelke et al. spent nearly five years investigating 8,278 smokers in Norway and found lung cancer among all smokers.