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| | | | 平安蔬菜的抑癌效應
((電郵傳遞網絡消息)) 國內外科學家在研究開發抗癌蔬菜方面不斷取得新突破、新成果。 通過對40多種蔬菜抗癌成分的分析與實驗性抑癌的實驗結果,從高到低排列出20種對癌有顯著抑制效應的蔬菜,供大家參考。其順序是: 1 | 熟甘薯 | Sweet potato (cooked) | 98.70% | 2 | 生甘薯 | Sweet potato (raw) | 94.40% | 3 | 蘆筍 | Asparagus | 93.70% | 4 | 花椰菜 | Broccoli | 92.80% | 5 | 捲心菜 | Cabbage | 91.40% | 6 | 菜花 | Cauliflower | 90.80% | 7 | 歐芹 | Parsley | 83.70% | 8 | 茄子皮 | Eggplant | 74.00% | 9 | 甜椒 | Pepper | 55.50% | 10 | 胡蘿蔔 | Carrot | 46.50% | 11 | 金花菜 | Golden cauliflower | 37.60% | 12 | 苤藍 | Kohlrabi | 34.70% | 13 | 薺菜 | Capsella | 32.40% | 14 | 芥菜 | Mustard | 32.40% | 15 | 雪裏紅 | Xue Lihong | 29.80% | 16 | 番茄 | Tomato | 23.80% | 17 | 大蔥 | Onion | 16.30% | 18 | 大蒜 | Garlic | 15.90% | 19 | 黃瓜 | Cucumber | 14.30% | 20 | 大白菜 | Bok Choy (Chinese Cabbage) | 7.40% |
科學的實驗分析證明,在蔬菜王國裏,熟、生甘薯的抗癌性,高居於蔬菜抗癌之首,超過了人參的抗癌功效。 在人們常吃的蔬菜中,番茄所含的茄紅素,是一種抗氧化劑,能夠抑制某些致癌的氧游離基。 菠菜、芹菜等深綠色的蔬菜,含有豐富的抗氧化劑,且綠色越深,抗癌效果越強。 蔥、大蒜等刺激性蔬菜,含有大量抑制癌生長的化學物質。
The Best Anti-cancer Vegetables
(Translation; names may not be extract) Scientists in R & D continue making breakthroughs on vegetables' anti-cancer ability. New results of the experiments and analysis using more than 40 kinds of vegetables to test their effectness on cancer inhibitory reveal the top 20 for reference: (see table on the left)
This scientific analysis gives sweet potato (cooked or raw) the top ranking among all vegetables in terms of its anti-cancer effect, even higher than ginseng. Tomato contains lycopene, an antioxidant, that can inhibit certain cancer-causing radicals. Spinach, celery and other dark green vegetables are rich in antioxidants, and the darker its color, the better its anti-cancer effect. Onions, garlic and other pungent vegetables contain a large number of chemical substances that can inhibit growth of cancer cells.
Anti-cancer Friuts
五大防癌水果
http://www.philcheung.com/Health/VFCR.htm
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