RESUMEN
The authors had reported that when the extracts from dry, cooked or deep-fried faVa beans were incubated at 37℃ for 12-24 hours, a "toxic substance" with potentially strong effect of destroying glutatbione (GSH) of RBC could be found there in. In this experiment, we observed that when the boiled extract of fava bean was incubated at 37℃ with eitter trypsin or chymotrypsin for even shorter period of time, only one hour, a moderatel strong effect of destroying GSH could be found. Moreover, a range of pH value (pH 5.5-7.5) is also suitable for the production. The effect of this "toxic substance" destroying GSH could be found when the fava bean extracts was incubated at 37℃ without any enzymes. It is proposed that the gastrointestinal tract of humen body may bc the place where the toxic substance is released from fava beans,