番茄醬或能降低患癌風(fēng)險(xiǎn)

Tomato is a juicy, nutritious fruit commonly eatenas a vegetable, is another wonderful gift of theMayans to the world. This humble vegetable ofCentral America has seized the attention of millionsof health seekers for its incredible nutritionalproperties. Interestingly, it has more health-benefiting compounds than that of some popularfruits like apple!

番茄是一種多汁的、營(yíng)養(yǎng)豐富的水果，通常作為蔬菜食用。這是瑪雅人給予世界的另一份神奇禮物。在中美洲，這一水果并不起眼，但它的營(yíng)養(yǎng)價(jià)值高，所以吸引了數(shù)百萬(wàn)健康人士的注意。有趣的是，番茄含有的有益化合物比蘋果等受人喜愛(ài)的水果更多!

Researchers at Spain's Universitat Politecnica de Valenicia have come up with some interestingfindings about cooked tomato sauces. A new study has suggested cooked tomato sauces, included ketchup, may protect our bodies from cancer.

西班牙瓦倫西亞理工大學(xué)(Universitat Politecnica de Valenicia)的研究員就煮熟的番茄汁提出了一些非常有意思的研究結(jié)果。一項(xiàng)新的研究表明：煮熟的番茄汁，包括番茄醬，或能預(yù)防癌癥。

Scientists have been studying the red fruit and have discovered cooked tomato saucesincreases the levels of healthy bacteria present in gut. And the sauce part is important, astomatoes have a much better probiotic effect when they are fried into a sauce, as opposed toconsumed raw, reports RSVP Live.

科學(xué)家一直在研究這一紅色水果，并發(fā)現(xiàn)--煮熟的番茄汁增加了腸道中有益細(xì)菌的水平。調(diào)出來(lái)的汁特別重要，因?yàn)橄啾壬?，被炸成汁的番茄能帶?lái)更好的益生菌效果，RSVP Live報(bào)道。

Scientists at Spain's Universitat Politecnica de Valenicia looked into how digestion affects antioxidants - which help to protect our cells from damage - present in tomato sauce. It was discovered that cooked tomato sauce is better than raw tomatoes as cooking preserves a chemical called lycopene which boosts the probiotic effect and encourages the growth of healthy bacteria in the gut.

西班牙瓦倫西亞理工大學(xué)的科學(xué)家研究了消化對(duì)番茄汁中抗氧化劑的影響--此類抗氧化劑保護(hù)我們的細(xì)胞不受傷害。他們發(fā)現(xiàn)：煮熟的番茄汁比生番茄的效果更好，因?yàn)榕腼兊倪^(guò)程保留了一種名為番茄紅素的化學(xué)物質(zhì)，有助于增強(qiáng)益生菌的作用、促進(jìn)腸道中有益菌的生長(zhǎng)。

In the study, researchers examined the effects whole tomato extracts had on gastric cancer. Results showed they slowed down cancer cell's ability to spread and ultimately led to the death of the cell. Scientists have concluded that the findings could lead to more studies being carried out on preventing stomach cancer, as well as using diet as means to support conventional cancer treatments.

在研究中，研究員檢查了整個(gè)番茄提取物對(duì)胃癌的影響。研究結(jié)果表明，它們能減緩癌細(xì)胞擴(kuò)散的能力，并最終導(dǎo)致癌細(xì)胞死亡?？茖W(xué)家得出結(jié)論：這些研究結(jié)果或能促進(jìn)研究員開(kāi)展更多關(guān)于預(yù)防胃癌的研究，同時(shí)可使用飲食方法輔助常規(guī)的治癌手段。

They also said that understanding how both cooking and digestion affect the health benefits of food can help manufacturers to make healthier food products in the future.

他們還表示，了解烹飪和消化對(duì)食物健康益處的影響或能幫助制造商在將來(lái)制造出更健康的食品。