平安蔬菜的抑癌效應

2011-11-10 15:52| 发布者: Allan| 查看: 1056| 评论: 0

摘要: 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 potat ...

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.

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平安蔬菜的抑癌效應

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