Vegetables are an indispensable part of people's daily diet. They are not only an important source of nutrients the human body needs, but also an essential material foundation for ensuring human health. Fresh vegetables are not only delicious, nutritious, but also have high medicinal and health care value.
At the end of 1913, the crew of the Russian ship "圣虎克号" (Saint Tiger), which was anchored in the Arctic Ocean, suffered a collective outbreak of scurvy despite eating high-grade foods such as canned fish. The reason was that they had not eaten fresh vegetables for several consecutive days. Why can fresh vegetables cure diseases? Because they are rich in various vitamins, cellulose, inorganic salts, and trace elements such as iron, calcium, and copper. These are important raw materials for the human body to produce red blood cells and for bone development. The rich cellulose it contains can absorb water in the intestines, stimulate the intestines, enhance gastrointestinal peristalsis, reduce the contact time between feces and the intestinal mucosa, and timely excrete some carcinogens in the feces, so that they do not stay in the intestines, thus eliminating some pathogenic factors.
For a long time, scientists from various countries have been actively working hard to study and explore the anti-cancer mechanism of vegetables in order to conquer cancer. After decades of research, scientists from China, the United States, Japan and other countries have listed more than 40 vegetables that are believed to be able to prevent and treat cancer in some form, such as carrots, sweet potatoes, garlic, large peppers, cauliflower, mushrooms, shiitake mushrooms, konjac, pumpkin, soybeans, ginger, green onions, cabbage, onions, white radishes, chives, tomatoes, etc. Thus, the maxim "To prevent cancer and stay healthy, eat more vegetables and fruits" has become popular all over the world. So, which vegetables can prevent and treat cancer? This article introduces the anti-cancer components in vegetables. One of the anti-cancer components of vegetables: Rich chlorophyll has anti-mutagenic effects
In recent years, domestic and foreign researchers have used the advanced SOS color test to study anti-mutagenic foods. The SOS response is an error-prone repair function that occurs when ribonucleic acid in cells is damaged or nucleic acid replication is blocked. The SOS color reaction test can quickly and effectively detect the mutagenic or anti-mutagenic level of food. Researchers screened more than 30 fresh vegetables, such as ginger, green peppers, onions, potatoes, celery, carrots, spinach, cauliflower, white radishes, mushrooms, lettuce, broad beans, chives, soybean sprouts, toon, shepherd's purse, tomatoes, bamboo shoots, garlic, etc., for SOS testing. The results showed that the acetone extracts of most vegetables had anti-SOS reactions, which may be related to the presence of chlorophyll; the water-soluble extracts of more than 10 vegetables, such as garlic chives, garlic, chives, soybean sprouts, and tomatoes, could inhibit the SOS reaction. Among them, the effect of garlic chives, garlic, and chives was the strongest. The inhibition of the SOS response suggests that these vegetables have anti-mutagenic effects. Water-soluble extracts are closer to living conditions, so their anti-cancer significance is greater. Anti-cancer component two of vegetables: Contains interferon inducers
Experts from the Institute of Virology, Chinese Academy of Preventive Medicine, spent 6 years to finally uncover the mystery of vegetables' anti-cancer effect—they contain interferon inducers. Interferon inducers can induce and stimulate cells to produce interfer themselves, promoting the body's resistance to viral infections and inhibiting the proliferation of cancer cells. From the gourd family's loofah, snake gourd, calabash, to the radish family's red radish, white radish, green radish, and to the carrot family of the umbelliferous family, all contain interferon inducers. To prevent oral cancer, esophageal cancer, stomach cancer, and nasopharyngeal cancer, you can try to eat the above vegetables rich in interferon inducers raw.
Anti-cancer component three of vegetables: Contains a large amount of sulfur compounds
Vegetables rich in sulfur compounds include the lily family's onions, onions, garlic, etc., and the cruciferous family's white radish, cabbage, and turnips, etc. For example, cruciferous vegetables contain natural inhibitors of cancer cells such as indole compounds and aromatic thiocyanates. According to experiments and research by American scientists, the dithiophenol thione rich in cruciferous vegetables has anti-cancer effects. Animal experiments have confirmed that taking thiophenol thione compounds can significantly reduce benzopyrene-induced stomach cancer and lung cancer. In addition, a study by the American Hormone Research Institute found that Chinese cabbage contains a compound called indole-3-carbaldehyde, which can decompose estrogen related to breast cancer, so eating Chinese cabbage regularly can prevent breast cancer. Experts also suggest that women eat more cruciferous vegetables, which has a certain preventive and therapeutic effect on preventing cancer diseases unique to women. Anti-cancer component four of vegetables: Contains β-sitosterol
According to research by scientists at a certain tumor research center, one of the main components of vegetables, β-sitosterol, has anti-cancer effects. This substance can inhibit the growth of cancer cells and promote the differentiation of cancer cells. In addition, β-sitosterol can also enhance the body's immune function and has a certain preventive effect on cancer.