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.
尽管解冻后橙汁中所含的类胡萝卜素减少了,但剩下的类胡萝卜素更容易被人体吸收,这意味着整体效果还是积极的。
'Despite the fact that the concentration of carotenoids in the deep-frozen juices was less than in the fresh juice, the reduction in the size of the particles and the destruction of the cellular material that these treatments produce mean that the amount of carotenoids that can be absorbed by the intestine is higher,' said study co-author Paula Mapelli.
该研究报告的合著者宝拉·马培力说:“尽管冰冻橙汁的类胡萝卜素浓度比新鲜橙汁的浓度低,但类胡萝卜素粒子的减小和细胞壁的破坏意味着肠道所能吸收的类胡萝卜素的总量更高了。”
The results showed pasteurisation – heating a liquid to kill bacteria – causes the carotenoids to deteriorate the most, and also changes the colour of the juice.
研究结果显示,巴氏灭菌法——通过加热液体来杀菌——对类胡萝卜素的破坏最大,还会改变橙汁的颜色。
The researchers said levels of the antioxidants are highest in fresh juice but they might not be as easily absorbed.
研究人员称,新鲜橙汁中所含的抗氧化成分最多,但可能没有那么容易被吸收。
【研究:橙汁冻了再喝有助吸收】相关文章:
★ 山寨也能成大器
最新
2020-09-15
2020-09-15
2020-09-15
2020-09-15
2020-09-15
2020-09-15