Orange juice is healthier for you if it has been frozen and defrosted(解冻), according to research.
Scientists have discovered the body may absorb more of the orange's antioxidants(抗氧化成剂) from defrosted juice than it does from fresh or pasteurised(巴氏消毒的) juice. When orange juice is frozen and defrosted, healthy elements of the juice are broken down into smaller particles(微粒) which are easier for the intestines(肠) to soak up. These particles can turn to vitamin A, and may help to prevent heart disease.
The research by the University of Seville studied how freezing or pasteurising orange juice affected the antioxidants. 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.
The study focused on how available these particles are to be absorbed from the food into the blood by the intestines. Absorption into the blood and building up in organs and tissues(组织) is how the antioxidants deliver their healthy properties to the body.
Although there are fewer antioxidants in the juice after it has been defrosted, but left parts could be easier for the body to absorb. It means the overall effect is positive.
The researchers said levels of the antioxidants are highest in fresh juice but they might not be as easily absorbed. Consumers tend to think that treated juice is“less healthy” than fresh juice. However, this study shows it is not always correct.
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