Nowadays, more and more anti-cancer recipes are complicated. However, among the many recipes, there are two ingredients, tomato and broccoli, which have become the most frequent foods.
Wang Yi, Director of Department of Dietary Nutrition at Guang An Men Hospital in Beijing, told the Life Times reporter that numerous studies at home and abroad have confirmed the anti-cancer efficacy of tomato and broccoli. Among them, a study by the University of Illinois found that lycopene in tomatoes can prevent cancer, and if eaten with broccoli, the anti-cancer effect is stronger. John Edelman, head of the research group, said: “If you eat these two foods on your own, you can have a strong anti-cancer potential. Eating together will enable both to fully function and maximize the anti-cancer effect. â€
Wang Yi explained that tomatoes are always in the forefront among many WHO-recommended anti-cancer or health foods. Raw tomato can supplement vitamin C; if the tomato is cooked, the lycopene content will increase. Broccoli contains natural antioxidants such as flavonoids and anthocyanins that inhibit cancer cells. They work synergistically with each other, exerting the effect of 1+1>2.
These two kinds of food can have two kinds of collocation methods, one is cold, the other is fried. When chilled, cut broccoli and pour it with water. Then add the amount of vinegar or olive oil together with the diced tomatoes and mix well. When it is fried, pour a small amount of oil into the pan. After the oil is warm, cut the two ingredients into a pan and fry. Add in a small amount of salt and fry it. (Liu Yuanlong)
Life Times
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