White radish 1, enhance the body's immune function: Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance; 2, to help digestion: mustard oil in radish can promote gastrointestinal motility, increase appetite, and help digestion; 3, to help the absorption of nutrients: Amylase in radish can break down the starch and fat in the food, so that it can be fully absorbed; 4, anti-cancer anti-cancer: radish contains lignin, can increase the vitality of macrophages, engulf cancer cells. In addition, a variety of enzymes contained in radish can decompose carcinogenic nitrite amines and have an anti-cancer effect. For people 1, most people can eat. 2, radish partial cold and benefit the intestine, spleen deficiency diarrhea who Shensi or eat less; gastric ulcer, duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, uterine prolapse and other patients bogey. White radish is a kind of radish, which is a fresh root of radish (Brassicae). Radish varieties, white, red and green, but the most common white radish. Radish one and two years old herbs. The root is succulent, oblong, spherical or conical, and the root bark is green, white, pink or purple. Stems erect, stout, cylindrical, hollow, branched from base. Basal leaves and lower leaves of stems are long-stemmed, usually with large pinnately divided, coarsely hairy, lateral lobes 1 to 3 pairs, margin serrate or nicked; stems middle and upper leaves oblong to lanceolate, gradually upward toward small, No split or split, do not hold the stem. Racemes, terminal and axillary. Flowers pale pink or white. Siberian fruit, without cracking, nearly conical, straight or slightly curved, constricted between seeds, beaded, apex with long callus, callus long 2, 5 ~ 5 cm, fruit wall spongy. Seeds 1 to 6, red-brown, round, fine mesh. Native to China, there are all kinds of cultivation in various places, there are many varieties, there are common carrots (chang radish), green radish, white radish, water radish and the United States and other countries. Root for food, one of the main vegetables in our country, 42% of the seed oil, can be used to make soap or as a lubricant. Seeds, fresh roots, and leaves can all be used as medicines, and the function can be used to eliminate the product. Raw radish contains amylase that helps digestion. White radish food phase g: White radish bogey and carrots, oranges, persimmons, ginseng, American ginseng with food. White radish production guide: 1. Radishes can be eaten raw, fried, made medicinal meals, cooked, or decocted, dipped in juice, or applied externally to the affected area. Cooking is suitable for cooking, mixing, and making soups. It can also be used as ingredients and embellishments. 2. There are many types of radish, and raw ones are better in those with less spicy juice. Usually, those who do not like to eat cold foods are advised to use cooked foods as appropriate. 3. Radish diarrhea, carrots make up, so it is best not to eat the same two. If you want to eat together, you should add some vinegar to reconcile it for nutrient absorption. 4. White radish should be eaten raw, but be careful not to eat within half an hour after eating to prevent its active ingredients from being diluted by other things. The therapeutic effect of white radish: The radish is sweet, pungent, cool, and enters the lungs, stomach, lungs, and large intestine; Can heat and fluid, cooling blood to stop bleeding, under the gas wide, digestion and stagnation, appetite, spleen, Shun Qi and phlegm; Mainly used for abdominal distention, abdominal pain, cough, sputum and other embolism. The nutritional value and efficacy of white radish White radish is a common vegetable that can be eaten raw or cooked. Its taste is slightly spicy. White radish contains mustard oil, amylase and crude fiber, which has the functions of promoting digestion, increasing appetite, accelerating gastrointestinal motility, and suppressing cough and phlegm. Chinese medicine theory also believes that the taste of Xin Gan, cool, into the stomach and stomach, for diet quality products, can treat or adjuvant treatment of a variety of diseases, the materia medica called "the most favorable person in vegetables." Therefore, white radish has a certain medicinal value in clinical practice. White radish has anti-cancer effect: Since white radish contains lignin, it can increase the vitality of macrophages and engulf cancer cells. It also contains an enzyme that decomposes carcinogenic nitrosamines, so it has an anti-cancer effect. In addition, white radish is one of the best sources of calcium supplementation in the human body. Radish juice also lowers blood pressure. Food bloating, indigestion, poor appetite, can be wolfberry juice drink; nausea and vomiting, vomiting acid water, chronic dysentery, can be finely chopped honey chewing; constipation, you can cook; oral ulcers, can be juice gargle. Cough, cough, chopped finely and finely chews; pharyngitis, tonsillitis, hoarseness, aphonia, can be served with ginger juice; nosebleeds, can be served with a little hot juice and wine, or Sputum nasal drops; hemoptysis, cooked with lamb, squid cooked food; prevention of colds, can be cooked. A variety of urinary stones, poor urination, can be used to slice oral candied; various edema, available radish and floating wheat decoction taken. Beauty, can be cooked; beriberi, decoction wash; detoxification, hangover or gas poisoning, can be used, or leaf decoction to drink juice; Tom Lee joints can be used. White radish is not suitable for those with weak spleen and stomach, such as loose stools, should be reduced to use, and it is worth noting that when taking ginseng tonics, do not eat this product, so as not to affect the efficacy White radish nutritional value analysis: Radish, also known as vegetable soup, Luo service. China is a nutritional hometown of radish. It has a long history of cultivation and consumption. As early as in the Book of Songs, daikon has records about radish. It can be used to make dishes, fried, boiled, cold and so on; it can also be eaten raw as fruit, delicious taste; also used as pickles, marinated pickles. Radish is nutritious and has good food and medical value. There is a saying that "when eating radish in summer and eating ginger in winter, it is safe and healthy all year round." Radish contains various trace elements that can induce human body to produce interferon, can enhance the body's immune system, and can inhibit the growth of cancer cells. It is of great significance for cancer prevention and cancer prevention. Radish B vitamins, potassium, magnesium and other minerals can promote gastrointestinal motility and contribute to the discharge of body waste. Eat radish can reduce blood lipids, soften blood vessels, stabilize blood pressure, prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases. Radish is still a traditional Chinese medicine, its cool and sweet, can eliminate stagnation, phlegm heat, gas wide, detoxification. Applicable amount of 50 to 100 grams per meal. Special Note There are many types of radish, and it is better to eat less raw and juicy. Usually, those who do not like to eat cold food are advised to use cooked food. Radish diarrhea, carrots make up, so the two are best not to eat together. If you want to eat together, you should add some vinegar to reconcile to use nutrient absorption. Healthy traffic lights Radish is cold and cold vegetables, Yinsheng partial cold constitution, spleen and stomach Deficiency should not eat. Stomach and duodenal ulcers, chronic gastritis, simple goiter, threatened abortion, uterine prolapse and other patients eat less radish. When taking ginseng and American ginseng, do not eat radish at the same time, so as to avoid adverse effects, and no benefit will be achieved.
Carnitine, or trans. carnitine, is an amino acid, a quaternary ammonium cationic complex, which can be biosynthesized from both lysine and methionine and is involved in the metabolism of fat into energy in the body. Carnitine has two stereoisomerism: L-Carnitine, which is biologically active, and D-carnitine, which is non-biologically active. L-carnitine (L-carnitine) is an amino acid widely distributed in the liver, especially in myocardium and skeletal muscle. Most of the carnitine required by the body comes from meat and dairy products in the diet. [1]
Carnitine is an amino acid widely distributed in the liver, especially in cardiac muscle and skeletal muscle. Most of the carnitine components required by the body come from meat and dairy products in the diet. In addition, the body itself can synthesize part of methionine as raw material, and the body needs vitamin C, iron, B6 and niacin as auxiliary factors of various enzymes in the reaction when biosynthesizing carnitine. L-carnitine is widely present in the body, especially in mitochondria. The concentration of L-carnitine was highest in the adrenal gland, followed by the heart, bone, muscle, adipose tissue and liver. Free L-carnitine is excreted in the urine. Plant-based foods contain less l-carnitine (in some cases none), as well as less lysine and methionine, the two essential amino acids that make carnitine. The l-carnitine content in animal food is high, especially in liver. Foods rich in L-carnitine include yeast, milk, liver, meat and other animal foods. Humans and most animals can also meet their physiological needs through synthesis within their bodies. L-carnitine is not deficient under normal conditions.
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