Scientists found "boiled before cut" carrots contained 25% more of the anti-cancer compound falcarinol than those chopped up first.

    科學(xué)家發(fā)現(xiàn)，煮之前依舊完整的胡蘿卜中所含的抗癌成分鐮葉芹醇元素，要比被切過(guò)的胡蘿卜高出近25%.

    Lead researcher Dr Kirsten Brandt, from Newcastle University's School of Agriculture, Food and Rural Development, said: "Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are cooked.

    主導(dǎo)此項(xiàng)研究的來(lái)自紐卡斯?fàn)柎髮W(xué)農(nóng)學(xué)院農(nóng)村食品系的克斯汀·布朗特博士。他指出，切碎的胡蘿卜與水的接觸面增多，所以在煮食的過(guò)程中會(huì)導(dǎo)致許多營(yíng)養(yǎng)成分的流失。

    "By keeping them whole and chopping them up afterwards you are locking in nutrients and the taste."

    "將胡蘿卜整根丟進(jìn)鍋里煮，然后再將煮食的胡蘿卜切塊，這樣可以有效地防止養(yǎng)分流失，并讓胡蘿卜吃起來(lái)美味可口。"

    The Newcastle scientist, along with colleagues at the University of Denmark, discovered the health benefits of falcarinol in carrots four years ago.

    四年前，紐卡斯?fàn)柎髮W(xué)的科學(xué)家和丹麥大學(xué)的同事們共同發(fā)現(xiàn)了存在于胡蘿卜中的叫做鐮葉芹醇的健康物質(zhì)。

    Rats fed on a diet containing carrots or falcarinol were found to be one-third less likely to develop full-scale tumours than those in the control group.

    經(jīng)常攝入胡蘿卜或鐮葉芹醇元素的小白鼠與不經(jīng)常攝入上述物質(zhì)的小白鼠相比，前者患癌癥的幾率比后者降低了1/3.

    Since then the scientists in Newcastle have been studying what happens when carrots are chopped and cooked.

    于是紐卡斯?fàn)柎髮W(xué)的科學(xué)家們便開(kāi)始研究胡蘿卜在被切碎和煮食的過(guò)程中會(huì)發(fā)生什么變化。

    The latest findings show that when carrots are heated, the heat also softens the cell walls, allowing water-soluble compounds such as sugar and vitamin C to be lost , leading to the leaching out of other compounds such as falcarinol.

    最新的發(fā)現(xiàn)表明，胡蘿卜在受熱烹調(diào)的過(guò)程中，熱量會(huì)使細(xì)胞壁軟化，引起諸如糖分、維生素C之類的水溶性養(yǎng)分流失，并導(dǎo)致鐮葉芹醇元素和其他養(yǎng)分流失。

    If the carrot is cut before being boiled, the surface area becomes much greater--and so the loss of nutrients is increased.

    所以如果胡蘿卜被切塊后煮食，胡蘿卜與水的接觸面增多，那么丟失的養(yǎng)分也會(huì)增多。

    Dr Brandt added that in blind taste studies the whole carrots also tasted much better.

    布朗特博士補(bǔ)充道，盲測(cè)的結(jié)果顯示，整根烹飪的胡蘿卜的味道同樣更好吃。

    Eight of ten people favoured the whole vegetables over those that were pre-chopped.

    10人中有8個(gè)人表示相較事先切塊的胡蘿卜而言，他們更喜歡整根胡蘿卜烹飪后的味道。

    Dr Brandt said: "The great thing about this is it's a simple way for people to increase their uptake of a compound we know is good for you. All you need is a bigger saucepan."

    布朗特博士說(shuō)："將胡蘿卜整個(gè)兒丟在鍋里煮簡(jiǎn)便易行，輕輕松松就讓你攝入更多的對(duì)身體有益的養(yǎng)分，這實(shí)在是太棒了。你需要做的僅僅是買(mǎi)口大鍋而已。"