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Abstract
Karamdoshlar oilasi vakillari inson ovqatlanishida va salomatligida muhim o‘rin tutadi. Ularning tarkibida vitaminlar, minerallar, tolalar, biologik faol moddalar, xususan glukozinolatlar va sulforafan kabi birikmalar mavjud bo‘lib, immunitetni mustahkamlaydi, yurak-qon tomir tizimini qo‘llab-quvvatlaydi va saraton kasalliklarining oldini olishda muhim ahamiyatga ega. Tezisda karamning barcha asosiy navlari, shu jumladan oq, qizil, gulkaram, brokkoli, savoy, bryussel, kolrabi va Pekin karami, shuningdek rukola, redis, sholg‘om va boshqa vakillarning foydali xususiyatlari yoritiladi.
References
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