番茄醬或能降低患癌風險

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，但它的營養(yǎng)價值高，所以吸引了數(shù)百萬健康人士的注意。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(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果。一項新的研究表明：煮熟的番茄汁，包括番茄醬，或能預防癌癥。

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菌的水平。調出來的汁特別重要，因為相比生番茄，被炸成汁的番茄能帶來更好的益生菌效果，RSVP Live報道。

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的科學家研究了消化對番茄汁中抗氧化劑的影響--此類抗氧化劑保護我們的細胞不受傷害。他們發(fā)現(xiàn)：煮熟的番茄汁比生番茄的效果更好，因為烹飪的過程保留了一種名為番茄紅素的化學物質，有助于增強益生菌的作用、促進腸道中有益菌的生長。

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，研究員檢查了整個番茄提取物對胃癌的影響。研究結果表明，它們能減緩癌細胞擴散的能力，并最終導致癌細胞死亡。科學家得出結論：這些研究結果或能促進研究員開展更多關于預防胃癌的研究，同時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，了解烹飪和消化對食物健康益處的影響或能幫助制造商在將來制造出更健康的食品。