橙汁凍了再喝有助吸收

Orange juice is healthier for you if it has been frozen and defrosted, according to research.

研究指出，喝先冰凍再解凍的橙汁更健康。

Scientists have discovered the body may absorb more of the orange's antioxidants from defrosted juice than it does from fresh or pasteurised juice.

科學家發現，人體從解凍橙汁中所吸收的抗氧化成分，比從新鮮橙汁或巴氏殺菌處理過的橙汁中吸收的更多。

When orange juice is frozen and thawed out, health-giving elements of the juice are broken down into smaller particles which are easier for the intestines to soak up.

在橙汁被冰凍和解凍的過程中，橙汁中有益健康的成分被分解爲更小的粒子，從而讓腸道更容易吸收。

These particles, called carotenoids, are thought to have cancer-fighting properties, can be converted to vitamin A, and have anti-inflammatory and immune system benefits which may help to prevent heart disease.

這些粒子名爲類胡蘿蔔素，據稱能夠抗擊癌症，還能轉化爲維生素A，具有消炎和免疫功效，有助於預防心臟病。

The research by the University of Seville studied how freezing or pasteurising orange juice affected the antioxidants.

塞維利亞大學開展的這項研究考察了冰凍或巴氏滅菌橙汁對其抗氧化成分的影響。

They believe freezing, which is done in the food industry to preserve juice, improves the healthiness of the juice and now hope to test their theory outside of the lab.

研究人員認爲，食品行業保存橙汁的冰凍做法令橙汁更有益健康，並希望在實驗室外證實這一理論。

The study focused on what the scientists call the bioaccessibility of the antioxidants; that is, how available they are to be absorbed from the food into the blood by the intestines.

研究主要關注抗氧化成分的生物可接受率，科學家所說的生物可接受率指的是食物中有多少成分能被腸道的血液所吸收。

Absorption into the blood and building up in organs and tissues is how the antioxidants deliver their health-giving properties to the body.

在這些成分被血液吸收之後，輸送給器官和組織，這就是人體獲取抗氧化成分的方式。

Scientists discovered that during freezing the antioxidants – the carotenoids – become more accessible but they also deteriorate.

科學家發現，在冰凍抗氧化成分的過程中，類胡蘿蔔素變得更容易被吸收但同時也在衰減。

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.

儘管解凍後橙汁中所含的類胡蘿蔔素減少了，但剩下的類胡蘿蔔素更容易被人體吸收，這意味着整體效果還是積極的。

'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.

該研究報告的合著者寶拉·馬培力說：“儘管冰凍橙汁的類胡蘿蔔素濃度比新鮮橙汁的濃度低，但類胡蘿蔔素粒子的減小和細胞壁的破壞意味着腸道所能吸收的類胡蘿蔔素的總量更高了。”

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.

研究結果顯示，巴氏滅菌法——通過加熱液體來殺菌——對類胡蘿蔔素的破壞最大，還會改變橙汁的顏色。

The researchers said levels of the antioxidants are highest in fresh juice but they might not be as easily absorbed.

研究人員稱，新鮮橙汁中所含的抗氧化成分最多，但可能沒有那麼容易被吸收。

Pharmacy lecturer at the university, Antonio Meléndez added: 'Consumers tend to think that treated juices are 'less healthy' than fresh juices.

塞維利亞大學的藥劑學講師安東尼奧·梅倫德斯說：“消費者通常認爲經過處理的果汁沒有新鮮果汁健康。”

'However, in this study, it has been shown how, at least in relation to the content of carotenoids that reaches the blood and tissue to protect us from disease, this is not always correct.'

“但是，這項研究顯示這種觀點不總是正確的，至少在類胡蘿蔔素到達血液和組織來保護人體不受疾病侵害這方面是不正確的。”

The team's research, published in the Journal of Functional Foods, was carried out on the Pinalate variety of orange, which is not genetically modified.

這項發表在《功能性食品雜誌》上的研究採用的是Pinalate品種的非轉基因橙子。