小牛英语

双语阅读:多吃西蓝花有益健康

作者:Joanna | 来源:小牛英语 | 2016年11月02日 09:51

很多同学有不喜欢吃蔬菜的习惯,但是蔬菜确实有利于我们的身体健康,因此要改掉挑食的毛病,营养要均衡。

花菜是蔬菜中十分常见的蔬菜,和它同科长得很像的蔬菜叫做西蓝花,但是口感上略有区别。

对于中国人来说,比较习惯于食用花菜,但是西蓝花的营养更高,对我们的身体健康更有利。

最近科学家还找到了提高西蓝花营养价值的新方式,一起来看看吧!
 
双语阅读:多西蓝花有益健康

Already known for its super health benefits, scientists have found a way to give broccoli even more of a boost, by identifying the genes which control the vegetable's phenolic compounds.
西兰花早就已有益于健康而闻名,科学家近来通过确定控制该蔬菜酚类化合物的基因,发现了让西兰花更有益于健康的方法。
 
Phenolic compounds are beneficial to health thanks to their levels of flavonoids, which spread through the body via the bloodstream, reducing inflammation and lowering the risk of coronary heart disease, type II diabetes, asthma, and several types of cancer.
由于酚类化合物含有黄酮类化合物成分,因此有益于人体健康。黄酮类化合物通过血液传播分散在身体各处,可减少炎症、降低得冠心病、2型糖尿病、哮喘和几种癌症的风险。
 
As the body doesn't make flavonoids itself, they must be consumed through diet, with recommendations suggesting eating broccoli or other cruciferous vegetable every three or four days to reap the health benefits, with the vegetables alsoretaining their health-promoting nutrients even when cooked.
由于身体自身不会分泌黄酮类化合物,所以必须通过饮食摄入。有人建议每3-4天可以吃一次西兰花或其它的十字花科蔬菜,以使身体健康,这些蔬菜即使烧熟了也能保持促进身体健康的营养成分。
 
Now however researchers from the University of Illinois have found genes that control the accumulation of phenolic compounds in broccoli, an important discovery for breeding broccoli and other cruciferous vegetables such as kale and cabbage with mega-doses of phenolic compounds for extra health benefits.
然而,现在伊利诺伊大学的研究人员们已经发现了西兰花中控制酚类化合物聚集的基因。这对西兰花和甘蓝以及花菜等十字花科蔬菜的培育来说是次重大发现,因为大剂量的酚类化合物会对身体健康产生额外益处。
 
"Phenolic compounds have good antioxidant activity, and there is increasing evidence that this antioxidant activity affects biochemical pathways affiliated with inflammation in mammals. We need inflammation because it's a response to disease or damage, but it's also associated with initiation of a number of degenerative diseases. People whose diets consist of a certain level of these compounds will have a lesser risk of contracting these diseases," explains University of Illinois geneticist Jack Juvik.
酚类化合物具备很好的抗氧化性质,有越来越多的证据表明这些抗氧化性质会影响生化途径,而生化途径与哺乳动物的炎症相关。我们需要炎症,因为炎症是疾病或身体损伤的一种反应,但同时它也与一系列的退化性疾病相关。伊利诺伊大学的遗传学家Jack Juvik解释道:“那些饮食中含有一定程度酚类化合物的人,患这些疾病的风险会更小。”
 
"It's going to take awhile," Juvik added referring to the possibility of a breeding program to boost the levels of phenolic compounds, "This work is a step in that direction, but is not the final answer. We plan to take the candidate genes we identified here and use them in a breeding program to improve the health benefits of these vegetables. Meanwhile, we'll have to make sure yield, appearance, and taste are maintained as well."
“这将需要一段时间,”Juvik补充道,他指的是促进酚类化合物水平的培育计划,“本工作朝着那个方向迈进了一步,但这并不是最后一步。在培育计划中,我们打算使用在这边确定的候选基因,以提升这些蔬菜的健康益处。同时我们要确保收成、外观和味道保持不变。”
 
Juvik's latest research, published this month in the journal Molecular Breeding, follows his earlier 2014 research which resulted in a new natural and inexpensive way of producing a broccoli with a longer shelf life and even more health benefits.
继早前(2014年)的研究成果后,Juvik将最新的研究结果发布在了本月Molecular Breeding杂志上。2014年的研究使得西兰花的培育方式既自然又便宜,同时在货架上的摆放时间更长,而且还更有益于身体健康。
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