'Raw cocoa beans, on the other hand, are fermented and dried but not roasted, which preserves their antioxidant content.'
“制作黑巧克力会将原可可豆在发酵、晒干,但跳过了烘焙这一步,这便很好的保存了其中的抗氧化成分。”
Dr Sarah Schenker, a registered dietician from the Nutrition Society, says: 'The lower levels of antioxidants in dark chocolate result from the effect of high heat during roasting.
营养学会注册营养师Sarah Schenker说:“烘焙过程中的高温会降低黑巧克力的抗氧化成分。”
'This process removes micronutrients that often have antioxidant properties and other health benefits.'
“同时也破坏了其他具有抗氧化效果的微量元素对健康带来的益处。”
Antioxidants – found in all fruit, vegetables, herbs and seeds in varying levels – are important because they neutralise molecules called free radicals.
抗氧化剂不同程度的存在于水果、蔬菜、草药和植物种子中,其对于健康非常重要,因为它能消除加快老化的自由基。
Free radicals are generated by external factors such as sun exposure, pollution and cigarette smoke but are also produced by the body during various metabolic processes, or in response to infection to kill viruses. These molecules can damage healthy body tissue, and antioxidants neutralise them.
自由基外因为阳光暴晒、污染、吸烟这样的外部因素所产生,也会在人体自身的新城代谢过程中产生。这些分子有可能会对身体产生伤害,而抗氧化剂征稿可以阻止减缓这一过程。
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