Always overlooked anti-cancer vegetables
When it comes to anti-cancer foods, people often think of tomatoes, green cauliflower and asparagus. Few people think of ordinary green leafy vegetables. The fact may be just the opposite. A lot of research has proved that green leafy vegetables are the best anti-cancer vegetables. It is not only of high nutritional value, but also has a definite anti-cancer effect.
The dark green leafy vegetables are expensive in most countries in the world, and rare Chinese people can eat green leafy vegetables with rich varieties and low prices. However, we do not seem to cherish such rare happiness and luck. We always regard green leafy vegetables as worthless things. Low-grade foods do not enjoy its health benefits. What a pity!
"A carcinogenic monster" aflatoxin B1 = 68 times the arsenic poison VS "anti-cancer mammoth" interpretation of green leafy vegetables!
Aflatoxin B1 is not just a generation, its toxicity is up to 68 times that of arsenic, and it has a strong carcinogenic effect, especially with the high incidence of liver cancer in southern China. In humid climates, peanuts, corn, and rice are very prone to aflatoxin and contaminate trace amounts of aflatoxins. Eating this poisonous food, even with very low levels of toxins, will greatly increase the risk of carcinogenicity after years. .
Studies have found that natural chlorophyll can inhibit multi-organ carcinogenesis in rats caused by aflatoxin B1! The anti-cancer mechanism of chlorophyll may be because it can greatly reduce the absorption rate of aflatoxin, thus inhibiting the addition of aflatoxin to liver DNA. effect. They believe that chlorophyll is an excellent chemical protective substance that is very effective against carcinogens, from reducing absorption to reducing the effects of carcinogens and genetic material, and reducing the occurrence of precancerous lesions in various tissues. Obvious effect.
Later, people continuously confirmed the anti-cancer effects of chlorophyll and green leafy vegetables, and found that the intake of chlorophyll was negatively correlated with the risk of various cancers. In other words, the more you eat the dark green leafy vegetables, the less danger of cancer.
For example, a Dutch study showed that in male adults, the higher the chlorophyll intake, the lower the risk of colon cancer; and the higher the heme intake, the greater the risk of colon cancer.
In other words, the more red meat is eaten, the greater the risk of colon cancer, and the more greens eat, the lower the risk of colon cancer.
In addition to colon cancer, chlorophyll or green leafy vegetables also have protective effects on breast cancer, liver cancer, and skin cancer. Among them, studies have confirmed that folic acid, which is particularly abundant in green leafy vegetables, may be an important factor in suppressing the occurrence of breast cancer, and there is also a subtle relationship between aflatoxin, which plays an important role in the pathogenesis of liver cancer, and chlorophyll. Chlorophyll can greatly reduce it. The carcinogenic power.
For humans, does chlorophyll have the same effect? ​​Experimental studies have shown that chlorophyll can effectively combat the carcinogenic effects of aflatoxin in human volunteers. The researchers administered volunteers a small amount of 14C-labeled aflatoxin B1 capsules, and then normal eating and drinking water to determine their absorption and metabolism of aflatoxin within 72 hours. Several days later, the volunteers also took this aflatoxin capsule, but added chlorophyll or chlorophyllin. The results are quite similar to those of the rat test. Chlorophyll and chlorophyll can greatly reduce the absorption rate of aflatoxin.
In fact, among green leafy vegetables, the factors that are conducive to disease prevention are far more than just a chlorophyll. It is rich in flavonoids far more than foods known as flavonoids such as eggplant, onion; it contains beta-carotene and lutein can even be close to the level of carrot; it is rich in folic acid and vitamin K, There are also quite a few vitamin B2, vitamin C, potassium, calcium, and magnesium, as well as much higher dietary fiber than tomato cucumber. These are extremely beneficial for preventing cancer and heart disease.
In the daily life, if you do not eat 200 grams of green leafy vegetables on one day, you will feel the quality of your diet is too low. Green leafy vegetables bring a healthy glow and delicate skin. It will also help me stay away from cardiovascular diseases and stay away from cancer.
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