植物产生的氰化物可保护植物免受昆虫侵袭,因此可以抵抗疾病。 在核果(杏,李子,李子,梨,苹果,樱桃,桃子)中,苦杏仁的危害最大。 木薯根和笋也含有氰苷,这就是为什么这些食物在摄入前需要煮熟的原因。 ackee或achee水果含有低血糖素。 可以食用的ackee的唯一部分是黑种子周围的成熟果肉,然后才能将果实自然成熟并在树上打开。 马铃薯不包含氰基糖苷,但确实包含糖碱生物碱茄碱和查茄碱。 煮土豆不会使这些有毒化合物失活。 生土豆皮中这些化合物的含量最高。

新西兰看坎特伯雷大学Food science 代写:含糖碱生物

The cyanide produced by plants protects plants from insects and therefore is resistant to disease. Among stone fruits (apricot, plum, plum, pear, apple, cherry, peach), bitter almonds are most harmful. Cassava roots and bamboo shoots also contain cyanogenic glycosides, which is why these foods need to be cooked before ingestion. Aceee or achee fruits contain hypoglycemia. The only part of the ackee that can be eaten is the mature pulp surrounding the black seeds before the fruit can mature naturally and open on the tree. Potatoes do not contain cyanoglycosides, but they do contain the glycoalkaloids solanine and chaconine. Boiled potatoes do not inactivate these toxic compounds. These compounds are highest in raw potato skins.

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