研究:讓醫(yī)生遠(yuǎn)離你的不是蘋果，是1億蘋果細(xì)菌

研究:讓醫(yī)生遠(yuǎn)離你的不是蘋果，是1億蘋果細(xì)菌

Here’s a reason to splurge on organic.

這是一個(gè)大肆購買有機(jī)食品的理由。

An apple not treated with pesticides contains more than 100 million diverse bacteria could make them better for our health than conventional apples, according to a study published Wednesday in the journal Frontiers in Microbiology.

周三發(fā)表在《微生物學(xué)前沿》(Frontiers in Microbiology)雜志上的一項(xiàng)研究顯示，未經(jīng)殺蟲劑處理的蘋果含有超過1億種不同的細(xì)菌，它們可能比傳統(tǒng)蘋果更有益于我們的健康。

These millions of microbes are important in maintaining a healthy gut environment, which other research has linked to everything from lowering our risk of developing allergies to better mental health.

這些數(shù)以百萬計(jì)的微生物在維持健康的腸道環(huán)境中發(fā)揮著重要作用，其他研究已經(jīng)將其與降低我們患過敏的風(fēng)險(xiǎn)、改善心理健康等方方面面聯(lián)系起來。

In the study, researchers compared the bacteria in store-bought apples with organic ones that were the same varietal and had roughly the same appearance. They tested all parts of the apple, from the skin to the stem.

在這項(xiàng)研究中，研究人員將商店購買的蘋果中的細(xì)菌與品種相同、外觀大致相同的有機(jī)蘋果中的細(xì)菌進(jìn)行了比較。他們測試了蘋果的所有部分，從皮到莖。

Though they found there were the same amount of bacteria in both kinds of apples, the variety was vastly different. This diverse bacterial community is the key to making them healthier than conventional, non-organic apples.

雖然他們發(fā)現(xiàn)這兩種蘋果的細(xì)菌數(shù)量相同，但品種卻大不相同。這種多樣性的細(xì)菌群落是使蘋果比傳統(tǒng)的非有機(jī)蘋果更健康的關(guān)鍵。

Eating something like an organic apple is especially good because typically it’s not cooked, which can kill the helpful bacteria, author Gabriele Berg from Graz University of Technology in Austria told The Guardian.

奧地利格拉茨科技大學(xué)的加布里埃爾·伯格在接受《衛(wèi)報(bào)》采訪時(shí)表示，吃有機(jī)蘋果尤其有益，因?yàn)橐话銇碚f，有機(jī)蘋果是不用煮的，烹飪會殺死有益的細(xì)菌。

“The bacteria, fungi and viruses in our food transiently colonise our gut,” she said. “Cooking kills most of these, so raw fruit and veg are particularly important sources of gut microbes.”

她說：“我們食物中的細(xì)菌、真菌和病毒會暫時(shí)寄生在我們的腸道中。烹飪會殺死大部分的細(xì)菌，所以生水果和蔬菜是腸道微生物的重要來源。”

Organic apples also taste better, the researchers confirmed. A microbe known as methylobacterium — which enhances strawberry-flavored compounds, is “significantly higher abundant in organic apples,” the researchers wrote.

研究人員證實(shí)，有機(jī)蘋果的味道也更好。研究人員寫道，一種被稱為甲基桿菌的微生物，可以增強(qiáng)草莓味的化合物，在有機(jī)蘋果中含量明顯更高。

The outcome is a win-win-win for us, the trees and the environment, researchers concluded.

研究人員總結(jié)說，這對我們、樹木和環(huán)境來說是一個(gè)三贏的結(jié)果。

“Organic apples conceivably feature favorable health effects for the consumer, the host plant and the environment in contrast to conventional apples, which were found to harbor potential food-borne pathogens,” they wrote.

他們寫道:“與傳統(tǒng)蘋果相比，有機(jī)蘋果顯然對消費(fèi)者、寄主植物和環(huán)境都有良好的健康影響，而傳統(tǒng)蘋果被發(fā)現(xiàn)含有潛在的食源性病原體。”

And in case you were wondering, no, the study was not written by an organic apple, or paid for by Big Apple for that matter. The authors got funding from the Austrian government for the research.

你想這肯定是廣告?不，這項(xiàng)研究不是由有機(jī)蘋果公司寫的，也不是由大蘋果公司花錢搞的。作者們是正正經(jīng)經(jīng)從奧地利政府那里得到的研究經(jīng)費(fèi)。