<植物的熱敏感物質-2> 植物本身的抗氧化成份對溫度的變化極其敏感，可算是植物的熱敏感物質。

植物所蘊含的抗氧化物質，常見的有維生素A，維生素C，維生素E，胡蘿蔔素，茄紅素，葉酸，生物類黃酮，大豆異黃酮，白藜蘆醇，兒茶素，硒，抗氧化劑輔酶Q10等。

具備高度抗氧化成份的植物，有綠茶，大蒜，番茄，芝麻，黃綠色蔬菜。

以及[單元不飽和脂肪酸]的食用油，如橄欖油，苦茶油，芝麻油，葡萄籽油，芥花油等。

抗氧化營養素，可以減少細胞和生物分子的氧化率，協助清除人體自由基，提升免疫，延緩老化。

自由基會引起細胞的氧化過程，導致健康細胞的凋零死亡。高熱量，高油脂，煙燻罐頭，可樂等，都極易產生大量自由基。

為了中和自由基，人們選用具抗氧化作用的健康食品服用。

但不同的製程，會有不同的溫度區間。

那麼這些熱敏感的抗氧化物質，能接受的溫度區間在哪呢？

以後再發文詳細討論。

<Plant's Heat Sensitive Substance-2> The antioxidant components of plants are extremely sensitive to changes in temperature and can be regarded as heat-sensitive substances of plants.

Antioxidant substances contained in plants, common vitamin A, vitamin C, vitamin E, carotene, lycopene, folic acid, bioflavonoids, soy isoflavones, resveratrol, catechins, selenium, antioxidants Coenzyme Q10 and so on.

Plants with high antioxidant content include green tea, garlic, tomato, sesame, and yellow-green vegetables.

And edible oils of [unsaturated fatty acids], such as olive oil, bitter tea oil, sesame oil, grape seed oil, canola oil, etc.

Antioxidant nutrients can reduce the oxidation rate of cells and biomolecules, help eliminate free radicals in the body, enhance immunity, and delay aging.

Free radicals can cause cell oxidation, leading to the death of healthy cells. High-calorie, high-fat, canned smoked food, cola, etc. are all prone to produce a lot of free radicals.

In order to neutralize free radicals, people choose healthy foods with antioxidant effects.

However, different manufacturing processes have different temperature ranges.

So where is the acceptable temperature range for these heat-sensitive antioxidants?

I will post a detailed discussion later.