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具有世界影响的中医学经典著作《神农本草经》、《黄帝内经》都提出了“医食同源”观点,即医药与食物相通,同一物品既可以是医药,也可以是食物,因为它既具有营养生理作用,又具有抗病药理作用。近年来,国际上掀起“大蒜热”,这绝不是偶然的。现代科学已证实,大蒜除了具有丰富的营养价值和已知的药理作用外,还具有较强的防癌抗癌作用。 大蒜的营养价值 大蒜(Allium sativum)为百合科葱属植物。大蒜的新鲜鳞茎每100克中:含水分70克;蛋白质4.4克,与豌豆相近,超过普通蔬菜和水果;脂肪0.2克,与花椰菜、蘑菇相当,属低脂肪食物;糖类23—24克;维生素B_10.24毫克,
The classic Chinese medicine classics “Shen Nong Ben Cao Jing” and “Huang Di Nei Jing”, which have world influence, all put forward the idea of “medical and food homology”. That is, medicine and food are connected. The same item can be either medicine or food because it Has a nutritional and physiological role, but also has a pharmacological effect of disease resistance. In recent years, it has not been an accident that the “garlic fever” has been set off internationally. Modern science has confirmed that garlic not only has rich nutritional value and known pharmacological effects, but also has strong anti-cancer and anti-cancer effects. The nutritional value of garlic garlic (Allium sativum) Lily belongs to the genus Allium. Fresh bulbs of garlic per 100 grams: 70 grams of water; protein 4.4 grams, similar to peas, more than ordinary vegetables and fruits; fat 0.2 grams, equivalent to cauliflower, mushrooms, low fat foods; sugar 23-24 grams; Vitamin B_10.24 mg,