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据《食品化学》杂志上的一篇研究报告,草莓是人体内抗氧化物质的有效来源。一项体内研究证实,经常食用草莓可提高血液抗氧化水平,有助于降低人体患心脏疾病、癌症等慢性病和糖尿病等代谢紊乱疾病的风险。意大利和西班牙研究人员进行的此项研究表明,连续两周每天两杯草莓汁能改善红细胞的抗氧化状态,提高身体对氧化应激的免疫反应,以降低疾病风险。
According to a research report in Food Chemistry magazine, strawberries are an effective source of antioxidants in the body. An in vivo study confirmed that regular consumption of strawberries can increase blood levels of antioxidants and help reduce the risk of metabolic disorders such as heart disease, cancer and other chronic diseases like diabetes and diabetes. The study, conducted by Italian and Spanish researchers, shows that two cups of strawberry juice per day for two consecutive weeks improve the antioxidant status of red blood cells and increase the body’s immune response to oxidative stress to reduce the risk of disease.