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现代医学报告,人类日常食用的许多粮食、肉乳、蔬菜、瓜果,都具有一定的防癌、抗癌作用。这类食物大致可分为三类:能分解亚硝酸致癌性的,有萝卜、胡萝卜、菜花、豌豆、豆芽菜等;能增强机体抗癌功能的,有畜禽类动物的内脏(心、肝、肾等)、真菌类(香菇、蘑菇、草菇),黄豆、扁豆、山药等;具有抗癌能力的,有杏仁、大蒜、菱角等。在诸多防癌、抗癌营养物中,深得科学家厚爱的是维生素A。肺癌病人的维生素A的摄入量往往比较低,摄入维生素A较多的人患胃肠道和膀胱癌的也不多。天然维生素A在牛、羊奶及动物肝、蛋黄中较为丰富。除此之外,胡萝卜素进入人体后也可转变为维生素A。一般深黄色以及深绿色水果、蔬菜,含有较丰富的胡萝卜素。
Modern medicine reports that many foods, meats, vegetables, fruits and fruits that humans eat daily have certain anti-cancer and anti-cancer effects. These foods can be roughly divided into three categories: those that can decompose nitrous acid and carcinogenic, radishes, carrots, cauliflower, peas, bean sprouts, etc.; those that can enhance the body’s anticancer function, and the internal organs of animals and animals (heart, liver) , kidney, etc.), fungi (mushrooms, mushrooms, straw mushroom), soybeans, lentils, yam, etc.; with anti-cancer ability, there are almonds, garlic, water chestnuts and so on. In many anti-cancer and anti-cancer nutrients, it is vitamin A that is highly appreciated by scientists. The intake of vitamin A in lung cancer patients is often relatively low, and many people who consume more vitamin A have less gastrointestinal and bladder cancer. Natural vitamin A is rich in cattle, goat milk, animal liver and egg yolk. In addition, carotene can also be converted to vitamin A after it enters the body. Generally dark yellow and dark green fruits and vegetables contain rich carotenoids.