新华网日本频道报道,日本京都大学一个研究小组在实验中发现,日本料理中一种常用辅料青紫苏含有抑制活性氧预防衰老的有效成分。紫苏属于唇形科紫苏属,是一年生草本植物,在亚洲分布广泛。在日本,叶片两面均为绿色的青紫苏常出现在日本料理中,在制作生鱼片和天妇罗时作为辅料。研究小组分析了青紫苏、桃子、苹果等12种水果蔬菜的成分,结果发现,青紫苏中含有能够抑制活性氧的名为“DDC”的 Xinhua Japan channel reported that a research team at Kyoto University in Japan found in the experiment that a commonly used excipient in Japanese cuisine, Perilla Suisse contains an active ingredient that inhibits reactive oxygen species in preventing aging. Perilla belongs to the genus Labiatae, an annual herb that is widely distributed in Asia. In Japan, the green perilla leaves on both sides are often found in Japanese cuisine and are used as an adjunct to sashimi and tempura. The team analyzed the composition of 12 kinds of fruits and vegetables, such as green perilla, peach, apple, and found that the perilla plant contained a compound called “DDC” that inhibited reactive oxygen species