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一项新研究发现,经常吃枣有助于防癌,该研究结果已刊登于美国《国际临床与实验医学杂志》。新研究中,研究人员对近期多项有关枣与健康的相关研究结果进行了梳理分析。结果发现,枣中富含的多酚类活性物质能成功阻止细胞突变,防止细胞癌变及进一步发展。科学家认为,多酚类物质有助于降低癌症发病率和死亡率。枣中还含有B-D-葡聚糖,动物实验研究证实该物质可遏制肿瘤生长。科学家由此得出结论:经常吃枣对预防癌症具有积极影响。新研究还发现,枣中还含有大量的可预防高血压的微量元素钾,以及可增强人体免疫力的微量元素锰、铜和硒,它们都有助于增强枣的保健功效。
A new study found that eating jujube often helps prevent cancer, the results of which have been published in the “International Journal of Clinical and Experimental Medicine.” In the new study, the researchers reviewed a number of recent related research results on jujube and health. The results showed that jujube polyphenols rich in active substances can successfully prevent cell mutations, prevent cell carcinogenesis and further development. According to scientists, polyphenols help reduce cancer morbidity and mortality. Jujube also contains B-D-glucan, animal studies confirmed that the substance can inhibit tumor growth. The scientists concluded that eating jujube regularly has a positive effect on cancer prevention. The new study also found that jujube also contains a large number of potassium that can prevent high blood pressure, as well as trace elements of manganese, copper and selenium that can enhance human immunity, they all help to enhance the health effects of jujube.