Broccoli cooking the wrong way can cause cancer-fighting content contained in green vegetables is lost. However, there is now a surefire way to maximize the anti-cancer of the broccoli.
Scientists from the University of Illinois, United States, managed to find a way to maximize the strength of anti-cancer in broccoli. The trick is to heat the broccoli in a certain temperature limits so that the cancer-fighting substance called sulforaphane is not lost.
Elizabeth Jeffery discovery made that makes the content of sulforaphane in broccoli increased. Sulforaphane is one of the most powerful anti-cancer content contained in the plant. "The content of this work by boosting enzymes in the liver to destroy cancerous substances that enter the body through food or the environment," he said.
He explained, to trigger the expenditure of sulforaphane is somewhat difficult. Sulforphane The reason is related to a sugar molecule through the sulfur bond. When the broccoli enzyme to remove sulforphane memacahkan sugar, sulfur binding protein can menghabuskan sulforphane this and make it inactive.
"Although the bacteria in our gut may be issued sulforphane, but we do not have the enzymes to remove it from the body tissues. Therefore it is best to get the enzymes from broccoli," says professor of food science and nutrition department of this.
That's why he and his team do some warm-up experiments to find out at what point the issue sulforphane broccoli enzyme is destroyed.
"The heating time 10 minutes at 60 degrees Celsius is the best time to get anti-cancer content of broccoli. For consumers at home, you should steam the broccoli for 3-4 minutes until it feels a little soft," he said.
Scientists from the University of Illinois, United States, managed to find a way to maximize the strength of anti-cancer in broccoli. The trick is to heat the broccoli in a certain temperature limits so that the cancer-fighting substance called sulforaphane is not lost.
Elizabeth Jeffery discovery made that makes the content of sulforaphane in broccoli increased. Sulforaphane is one of the most powerful anti-cancer content contained in the plant. "The content of this work by boosting enzymes in the liver to destroy cancerous substances that enter the body through food or the environment," he said.
He explained, to trigger the expenditure of sulforaphane is somewhat difficult. Sulforphane The reason is related to a sugar molecule through the sulfur bond. When the broccoli enzyme to remove sulforphane memacahkan sugar, sulfur binding protein can menghabuskan sulforphane this and make it inactive.
"Although the bacteria in our gut may be issued sulforphane, but we do not have the enzymes to remove it from the body tissues. Therefore it is best to get the enzymes from broccoli," says professor of food science and nutrition department of this.
That's why he and his team do some warm-up experiments to find out at what point the issue sulforphane broccoli enzyme is destroyed.
"The heating time 10 minutes at 60 degrees Celsius is the best time to get anti-cancer content of broccoli. For consumers at home, you should steam the broccoli for 3-4 minutes until it feels a little soft," he said.
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