论文部分内容阅读
食物中的有色成分有利于降低炎症和延缓关节炎。来自曼彻斯特大学的科学家们发现,橙色和黄色等有色水果中所含有的类胡萝卜素具有抗氧化作用,可以减少联合炎症。在一项长达8年,涉及25 000多人的调查研究中发现,关节炎患者的β-隐黄素和玉米黄质的平均摄入量分别比健康人群低40%和20%。此外还发现,患者中这两种类胡萝卜素摄入量高的患多处关节炎的概率是摄入量低患者的一半。杧果、桃、甜
Colored ingredients in foods help reduce inflammation and delay arthritis. Scientists from the University of Manchester found that carotenoids contained in colored fruits such as orange and yellow have antioxidant effects that reduce joint inflammation. In an eight-year survey involving more than 25,000 people, the average intake of β-cryptoxanthin and zeaxanthin in arthritis patients was 40% and 20% lower than healthy people, respectively. In addition, it was found that patients with these two carotenoids intake of high incidence of multiple arthritis is half the patients with low intake. Mango, peach, sweet