揭秘！酸甜苦辣咸臭代表什么营养？(3)

2010年08月28日08:54      新华网             _COUNT_人评论
苦

　　苦

　　苦涩食物的味道多数是由食物中的植物化合物产生的，以多酚类物质居多。近年来的研究发现，这类物质是强抗氧化剂，具有抑制冠心病、动脉粥样硬化，消除自由基、抗癌抗炎症等作用。

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