不育症男性日常多吃番茄

兴宁A8网

<pclass="MsoNormal"align="left"style="margin:0cm0cm0pt;text-align:left;mso-layout-grid-align:none"><spanstyle="font-size:10pt;font-family:宋体;mso-hansi-font-family:‘TimesNewRoman‘;mso-bidi-font-family:宋体;mso-font-kerning:0pt;mso-ansi-language:ZH-CN">　　番茄又名西红柿，是国内外闻名的十大健康蔬菜之一。番茄，除了富含维生素C外，还富含番茄红素。番茄红素有抗氧化、抗紫外线、抗突变、抗癌作用，是人体健康的保护神。</span></p><pclass="MsoNormal"align="center"style="margin:0cm0cm0pt;text-align:left;mso-layout-grid-align:none">&nbsp;</p><pclass="MsoNormal"align="left"style="margin:0cm0cm0pt;text-align:left;mso-layout-grid-align:none"><spanstyle="font-size:10pt;font-family:宋体;mso-hansi-font-family:‘TimesNewRoman‘;mso-bidi-font-family:宋体;mso-font-kerning:0pt;mso-ansi-language:ZH-CN">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</span></p><pclass="MsoNormal"align="left"style="margin:0cm0cm0pt;text-align:left;mso-layout-grid-align:none"><spanstyle="font-size:10pt;font-family:宋体;mso-hansi-font-family:‘TimesNewRoman‘;mso-bidi-font-family:宋体;mso-font-kerning:0pt;mso-ansi-language:ZH-CN">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;不育症男性日常多吃番茄</span></p><pclass="MsoNormal"align="left"style="margin:0cm0cm0pt;text-align:left;mso-layout-grid-align:none">&nbsp;</p><pclass="MsoNormal"align="left"style="margin:0cm0cm0pt;text-align:left;mso-layout-grid-align:none"><spanstyle="font-size:10pt;font-family:宋体;mso-hansi-font-family:‘TimesNewRoman‘;mso-bidi-font-family:宋体;mso-font-kerning:0pt;mso-ansi-language:ZH-CN">&nbsp;&nbsp;&nbsp;有资料报道，人体内番茄红素含量过低与某些疾病有关，如冠心病、糖尿病、肝硬化、前列腺癌、男性不育症等病人，其体内的番茄红素含量明显低于正常人。因此，日常多吃番茄是十分必要的。</span></p><pclass="MsoNormal"align="left"style="margin:0cm0cm0pt;text-align:left;mso-layout-grid-align:none"><spanstyle="font-size:10pt;font-family:宋体;mso-hansi-font-family:‘TimesNewRoman‘;mso-bidi-font-family:宋体;mso-font-kerning:0pt;mso-ansi-language:ZH-CN">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</span><spanstyle="font-size:10pt;font-family:宋体;mso-hansi-font-family:‘TimesNewRoman‘;mso-bidi-font-family:宋体;mso-font-kerning:0pt;mso-ansi-language:ZH-CN">&nbsp;</span></p><pclass="MsoNormal"align="left"style="margin:0cm0cm0pt;text-align:left;mso-layout-grid-align:none"><spanstyle="font-size:10pt;font-family:宋体;mso-hansi-font-family:‘TimesNewRoman‘;mso-bidi-font-family:宋体;mso-font-kerning:0pt;mso-ansi-language:ZH-CN">　　番茄可以生吃，也可以熟食。为了补充维生素C，应当生吃，以免加热烹调使维生素遭到破坏;如果为了补充番茄红素，则应当加热熟食，这是因为天然的番茄中，其番茄红素的化学结构式为反式结构，而人体内的番茄红素多为吸式结构，经烹调加热，生番茄中的番茄红素发生转化后，其番茄红素的释放量能增加5倍，并提高其吸收率。</span></p><pclass="MsoNormal"align="left"style="margin:0cm0cm0pt;text-align:left;mso-layout-grid-align:none"><spanstyle="font-size:10pt;font-family:宋体;mso-hansi-font-family:‘TimesNewRoman‘;mso-bidi-font-family:宋体;mso-font-kerning:0pt;mso-ansi-language:ZH-CN"></span>&nbsp;</p>