十字花科蔬菜的抗癌作用  

Anticancer Effects of Crosswise Vegetables

作　　者：解鸿蕾 车文静 苏越 潘皓雯 李佳 刘鹏 XIE Honglei;CHE Wenjing;SU Yue;PAN Haowen;LI Jia;LIU Peng(Harbin Center for Disease Control and Prevention,Harbin 150000,China;Institute for Iodine Deficiency Disorders Control,Center for Endemic Disease Control,Chinese Center for Disease Control and Prevention,Harbin Medical University,Harbin 150081,China)

机构地区：[1]哈尔滨市疾病预防控制中心,黑龙江哈尔滨150000 [2]哈尔滨医科大学中国疾病预防控制中心地方病控制中心碘缺乏病防治研究所,黑龙江哈尔滨150081

出　　处：《食品安全导刊》2022年第34期172-175,共4页China Food Safety Magazine

摘　　要：人们日常食用的许多蔬菜都属于十字花科蔬菜,十字花科蔬菜中含有生物活性物质异硫氰酸盐,其具有抗癌、抗氧化的生物学作用。本文总结了近年来十字花科蔬菜的抗癌能力,从流行病学概况到防癌机制进行了综述。Many vegetables that people eat daily belong to cruciferous vegetables.The cruciferous vegetables contain the bioactive substance isothiocyanate,which has the biological effects of anti-cancer and anti-oxidation.This paper summarized the anticancer ability of cruciferous vegetables in recent years,and reviewed the epidemiology and anticancer mechanism.

关 键 词：十字花科蔬菜 异硫氰酸盐 癌症 

分 类 号：R151[医药卫生—营养与食品卫生学]