EPISODE · Apr 10, 2024 · 5 MIN
【食．科學】常被丟棄不吃的鮪魚「血合肉」發現新的抗氧化物質？
from 識食物者為俊傑 · host 食力foodNEXT
主講人｜巫芷玲 鮪魚是我們生活中常食用的魚類，但你聽過「血合肉」嗎？血合肉為魚骨周圍呈暗紅色的肉，因賣相不佳、腥味較重，因此常常被切除丟棄。日本山下由美子博士就在血合肉中發現一種叫做「Selenoneine（セレノネイン）」的抗氧化物質，且抗氧化能力竟比維他命E高出500倍？血合肉可以怎麼運用？ 【贊助】支持優質飲食知識頻道，一起成為餐桌上最懂吃的人！ https://pay.soundon.fm/podcasts/eedfec2c-dabc-492e-8737-a0a05b50c2c7 延伸閱讀： ▶鮭魚其實是「白肉魚」？餐桌上的紅肉魚、白肉魚怎麼分？ ▶煎、烤、燉魚前這樣做 有效去除魚腥味！ ▶巴西堅果含硒量驚人？多攝取硒真的能抗癌嗎？ -- Hosting provided by SoundOn
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【食．科學】常被丟棄不吃的鮪魚「血合肉」發現新的抗氧化物質？
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