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天然食品的颜色,往往与其健康性质相联系。食物颜色越深,营养含量越高。美国研究者测定了33种豆子的抗氧化特性,以及它们的种皮颜色、子叶颜色、总多酚、总黄酮、总缩合单宁等项目。结果证明,在同种豆子当中,颜色越深,多酚类物质就越多,抗氧化的性质就越强。
The color of natural foods is often linked to their health properties. The deeper the color of food, the higher the nutritional content. American researchers measured the antioxidant properties of 33 kinds of beans, as well as their seed coat color, cotyledon color, total polyphenols, total flavonoids, total condensed tannins and other items. The results show that, in the same kind of beans, the deeper the color, the more polyphenols, the stronger the anti-oxidation properties.