流行病学研究已证实经常摄入蔬菜和水果的人群发生癌的危险较低。显然,蔬菜和水果中含有丰富的维生素和矿物质,它们有抑癌作用。此外,蔬菜和水果中还含有类黄酮、鞣花酸、吲哚类化合物,以及能提高降解致癌物(包括羟基自由基和活性氧)的酶水平的物质。β-胡萝卜素是视黄醇和维素A的前体,有些实验室证明它对结肠癌有抑制作用。胡萝卜 Epidemiological studies have shown that people who regularly consume vegetables and fruits have a lower risk of developing cancer. Obviously, vegetables and fruits are rich in vitamins and minerals that have tumor suppressant effects. In addition, vegetables and fruits also contain flavonoids, ellagic acid, indole compounds, and substances that increase the level of enzymes that degrade carcinogens, including hydroxyl radicals and reactive oxygen species. Beta-carotene is a precursor of retinol and vitamin A, and some laboratories have shown that it has an inhibitory effect on colon cancer. carrot