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。
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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
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