20種抑癌的蔬菜最好的防癌蔬菜

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�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�，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。

menu 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 五大防癌水果