Thursday, March 24, 2011

Phytochemicals, the color of your foods


Recently food topics wrap around radiation that affect the safety of the food. Well, after I did few research and study, I discover that it is co-related to the a topic which I am researching - Phytochemicals. At this moment, we may query what kind of food to be avoid and so on. Why not we just try to boost up self immune system and increase consumption of rich antioxidants foods to prevent from oxidative damage? The most common antioxidant which familiar to us included Beta-carotene (Phytochemicals), Vit C, Vit E and selenium (mineral). Antioxidants can neutralize free radicals which appear in oxidative environment, prevent cells destruction.
日本核电站事故处理可能长期化,我们设法提高自身的免疫系统,增加抗氧化剂丰富的食物消费,以防止氧化的损害。最常见的抗氧化剂包括我们熟悉的胡萝卜素(植物化学物),维生素C,维生素E和抗氧化剂能中和氧化环境出现自由基,防止细胞被破坏




Lets back to Phytochemicals. Phytochemicals can be obtained from plants sources such as fruits, vegetables as well as grains. The deeper, vibrant color of the foods means more dense phytochemicals can be found  inside. It plays an important roles in antioxidants (prevent oxidative damage), remove carcinogen compound (detoxify) from our body and prevent pathogens attach to cells. Color which exist in foods contain Phytochemical, for example, red, orange/yellow, green, blue/purple and white color. I will explain each color further and its phytochemical contain in the next few post. Hope all of you take good care of yourself.
植物化学物质可以从如水果,蔬菜以及谷物植物获取较深,鲜艳颜色的食物意味着更多的植物化学物质可以找到它发挥了重要作用的抗氧化剂(防止氧化损伤,去除我们身体致癌化合物(解毒)和防止病原体附着于细胞食品中存在的颜色含有植物化学,例如,红,橙/黄,绿,蓝/紫色和白色。


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