【英語閱讀】冷藏后的橙汁更健康

【英語閱讀】冷藏后的橙汁更健康

Orange juice is healthier for you if it has been frozen and defrosted, according to research.
  
Scientists have discovered the body may absorb more of the orange's antioxidants from defrosted juice than it does from fresh or pasteurised juice.
 
When orange juice is frozen and thawed out, health-giving elements of the juice are broken down into smaller particles which are easier for the intestines to soak up.
 
These particles, called carotenoids, are thought to have cancer-fighting properties, can be converted to vitamin A, and have anti-inflammatory and immune system benefits which may help to prevent heart disease.
 
The research by the University of Seville studied how freezing or pasteurising orange juice affected the antioxidants.
 
They believe freezing, which is done in the food industry to preserve juice, improves the healthiness of the juice and now hope to test their theory outside of the lab.
 
The study focused on what the scientists call the bioaccessibility of the antioxidants; that is, how available they are to be absorbed from the food into the blood by the intestines.
 
Absorption into the blood and building up in organs and tissues is how the antioxidants deliver their health-giving properties to the body.
 
Scientists discovered that during freezing the antioxidants – the carotenoids – become more accessible but they also deteriorate.
 
Although there are fewer carotenoids in the juice after it has been defrosted, what is left could be easier for the body to absorb, meaning the overall effect is positive.


譯文：
研究表明，如果將橙汁冷凍和解凍，對你來說更健康。
  
科學家已經發現，身體可能會從解凍的果汁中吸收更多的橙色抗氧化劑，而不是從新鮮或巴氏殺菌的果汁中吸收。
 
當橙汁被冷凍和解凍時，果汁的健康元素被分解成更小的顆粒，這些顆粒更容易被腸吸收。
 
這些被稱為類胡蘿卜素的顆粒被認為具有抗癌特性，可以轉化為維生素A，并具有抗炎和免疫系統的益處，可能有助于預防心臟病。
 
塞維利亞大學的研究研究了冷凍或巴氏殺菌橙汁如何影響抗氧化劑。
 
他們認為，在食品工業中進行冷凍以保存果汁，可以改善果汁的健康狀況，現在希望在實驗室外測試他們的理論。
 
該研究的重點是科學家們所說的抗氧化劑的生物可接受性;也就是說，它們是如何通過腸道從食物吸收到血液中的。
 
吸收到血液中并在器官和組織中積聚是抗氧化劑如何為身體提供健康的特性。
 
科學家發現，在冷凍期間，抗氧化劑 - 類胡蘿卜素 - 變得更容易接近，但它們也會變質。
 

雖然在解凍后果汁中的類胡蘿卜素較少，但剩下的東西可能更容易被人體吸收，這意味著整體效果是積極的。

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