參考文獻:
[1]Li M , Fan Y , Zhang X , et al. Fruit and vegetable intake and risk of type 2 diabetes mellitus: meta-analysis of prospective cohort studies[J]. Bmj Open, 2014, 4(11):e005497.
[2]Fruits, Vegetables, and Colon Cancer Risk in a Pooled Analysis of 14 Cohort Studies[J]. J Natl Cancer Inst, 2007, 99(19):1471-1483.
[3]Morris, Martha, Clare,等. Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study[J]. Neurology Official Journal of the American Academy of Neurology, 2018.
[4]楊月欣.食物營養(yǎng)成分速查.人民日報出版社.2006.
[5]夏威. 烹調(diào)對蔬菜中草酸的作用[D].蘇州大學,2007.
主審:首醫(yī)附屬北京天壇醫(yī)院繆中榮
“貓大夫醫(yī)學漫畫”供稿
本文轉載自科普中國網(wǎng),內(nèi)容均來自于互聯(lián)網(wǎng),不代表本站觀點,內(nèi)容版權歸屬原作者及站點所有,如有對您造成影響,請及時聯(lián)系我們予以刪除!