以往大家都认为,吃生水果或蔬菜会比加工过的更有营养。然而研究发现,烹调尽管使甜玉米损失了部分维生素C,却获得了更有营养价值的更高的抗氧化剂活性。美国康奈尔大学食品学家刘瑞海的研究成果表明,熟吃西红柿也更具营养价值。研究者在115摄氏度的温度下将甜玉米分别加热10分钟、25分钟和50分钟,测试发现,抵抗氧自由基的活性依次增高了22%、44%和53%。而氧自由基会引起机体氧化损 In the past, everyone thought that eating raw fruits or vegetables would be more nutritious than processed ones. However, the study found that while cooking lost some of the vitamin C to sweet corn, it achieved even more nutritional benefits of higher antioxidant activity. The research results of Liu Ruihai, a food scientist at Cornell University in the United States, show that cooked tomatoes are also more nutritious. The researchers heated sweet corn at 115 degrees Celsius for 10 minutes, 25 minutes and 50 minutes, respectively, and found that they were 22%, 44% and 53% more resistant to oxygen free radicals. And oxygen free radicals can cause body oxidative damage