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人们对花菜可能要刮目相看了,因为有新的证据表明,花菜中含有强有力的抗癌物质。位于巴尔的摩的约翰·霍普金斯医学院的研究人员,从花菜中鉴别出了一种称为胡萝卜子素的化学成分,它能激发动物和人体细胞产生抗癌酶。细胞药理学家鲍尔·泰勒利说:“胡萝卜子素可能是迄今发现的最有潜力的抗癌物。”泰勒利和他的合作者在92年3月14日的国家科学院会议上,就此作了报告。从70年代中期起,研究人员就开始着手研究蔬菜对防癌的作用。他们发现,蔬菜包含的化学物质可以导致人体细胞制造不同的酶,但并非所有的酶都对人体有利。有一类酶,称作一号酶的,会把无害的物质转变成氧化剂,损伤细胞的DNA,从而增加癌的危险.为了对抗这种威胁,细胞同时会产生二号酶,它会除去氧化剂,不会引起任何基因损害。
Cauliflower may have to be eye-catching, because there is new evidence that cauliflower contains potent anti-cancer substances. Researchers at the Johns Hopkins School of Medicine in Baltimore identified a chemical called carotene from cauliflower that stimulates the production of anti-cancer enzymes in animal and human cells. Cell chemist Bauer Tellerly said: “Carrotin may be the most potential anticancer drug discovered so far.” Tyler and his collaborators at the National Academy of Sciences meeting on March 14, 1992, The report. From the mid-1970s, researchers began to study the effect of vegetables on cancer prevention. They found that vegetables contain chemicals that can cause different types of enzymes in the body’s cells, but not all enzymes are good for the human body. One type of enzyme, called enzyme number one, converts innocuous substances into oxidants, damaging the DNA of cells and thereby increasing the risk of cancer. To counter this threat, cells also produce enzyme number two, which removes oxidants , Will not cause any gene damage.