正文
英國《每日郵報》1月16日刊文稱，以色列研究發現，吃紅肉時喝紅酒能降低血液膽固醇。這項實驗為期4天，研究人員向身體健康的誌願者提供了一係列肉類食品。另外數量相同的誌願者也在這4天內攝入了同樣的飲食，但配了定量的紅酒。研究結果顯示，隻吃肉的誌願者血液中膽固醇的含量會明顯上升，增加患動脈硬化和心髒病的風險；而邊吃肉邊喝紅葡萄酒的誌願者血液中膽固醇含量並沒有發生改變，甚至出現了下降。
專家稱，這是因為食用紅肉後，肉中有害物質會被腸道吸收，在血液中累積，形成低密度脂蛋白，對血管造成損害，增加患心髒病的風險。然而，紅葡萄酒中的多酚能夠阻礙這些有害物質被腸道吸收。
生命時報
ER注釋：生命時報的翻譯不太準確，應該是這樣翻譯：
＂隻吃肉的誌願者血液中氧化膽固醇的含量會明顯上升，增加患動脈硬化和心髒病的風險；而邊吃肉邊喝紅葡萄酒的誌願者血液中氧化膽固醇含量並沒有發生改變，甚至出現了下降。＂
下麵是英文報道：
Finally there is an excuse to pick a good red wine with your Sunday roast – it can diminish the unhealthy effects of eating red meat.
Scientists have discovered that a glass of red wine can prevent the build up of cholesterol after a meal of dark or red meat.
They found that harmful compounds from the meat would build up in the blood stream of volunteers as they digested a meal, helping to form "bad" cholesterol that can damage blood vessels and increase the risk of heart disease.
The researchers showed, however, that antioxidants in the wine known as polyphenols stopped these compounds from being absorbed in the gut and so they did not get into the blood stream where they can cause harm.
Professor Ron Kohen, from the institute of drug research at the Hebrew University of Jerusalem, said this may help to explain why red wine has frequently been found to reduce the risk of heart disease.
He said: “Meat is rich in polyunsaturated fat and cholesterol. Our results could provide an explanation for the association between frequent meat consumption and increased risk in developing cardiovascular diseases. Including polyphenol rich products as an integral part of the meal significantly diminish these harmful effects.”
Over four days, the researchers fed a group of 14 healthy volunteers a series of meals of dark turkey cutlets and asked them to avoid other meats and fish.
A smaller group of the same individuals then repeated the four day diet, accompanying each cutlet with the equivalent of a glass of red wine.
The research showed that when the volunteers ate the meat alone, they had increased levels of a compound known as malondialdehyde in their blood stream after eating.
They also showed greater levels of cholesterol that had been modified by malondialdehyde in their blood.
After four days of eating the meat, the levels of modified cholesterol had increased by 97 per cent. It is thought that such modified cholesterol is responsible for hardening arteries and creating plaques that lead to heart disease.
When they had the cutlets with red wine, however, the levels of modified cholesterol did not change and even fell in some cases.
In the study, which is published in the Journal of Functional Foods, the meat cutlets for the second group were marinated in red wine, but Professor Kohen said a similar effect would be seen if they had drunk the red wine with the meal.
A separate study from New Zealand has also revealed that eating vegetables like potatoes with red meat can help reduce the harmful by-products produced during digestion.
http://www.telegraph.co.uk/health/healthnews/9797559/Red-wine-prevents-cholesterol-build-up-from-meat.html
專家稱，這是因為食用紅肉後，肉中有害物質會被腸道吸收，在血液中累積，形成低密度脂蛋白，對血管造成損害，增加患心髒病的風險。然而，紅葡萄酒中的多酚能夠阻礙這些有害物質被腸道吸收。
生命時報
ER注釋：生命時報的翻譯不太準確，應該是這樣翻譯：
＂隻吃肉的誌願者血液中氧化膽固醇的含量會明顯上升，增加患動脈硬化和心髒病的風險；而邊吃肉邊喝紅葡萄酒的誌願者血液中氧化膽固醇含量並沒有發生改變，甚至出現了下降。＂
下麵是英文報道：
Finally there is an excuse to pick a good red wine with your Sunday roast – it can diminish the unhealthy effects of eating red meat.
Scientists have discovered that a glass of red wine can prevent the build up of cholesterol after a meal of dark or red meat.
They found that harmful compounds from the meat would build up in the blood stream of volunteers as they digested a meal, helping to form "bad" cholesterol that can damage blood vessels and increase the risk of heart disease.
The researchers showed, however, that antioxidants in the wine known as polyphenols stopped these compounds from being absorbed in the gut and so they did not get into the blood stream where they can cause harm.
Professor Ron Kohen, from the institute of drug research at the Hebrew University of Jerusalem, said this may help to explain why red wine has frequently been found to reduce the risk of heart disease.
He said: “Meat is rich in polyunsaturated fat and cholesterol. Our results could provide an explanation for the association between frequent meat consumption and increased risk in developing cardiovascular diseases. Including polyphenol rich products as an integral part of the meal significantly diminish these harmful effects.”
Over four days, the researchers fed a group of 14 healthy volunteers a series of meals of dark turkey cutlets and asked them to avoid other meats and fish.
A smaller group of the same individuals then repeated the four day diet, accompanying each cutlet with the equivalent of a glass of red wine.
The research showed that when the volunteers ate the meat alone, they had increased levels of a compound known as malondialdehyde in their blood stream after eating.
They also showed greater levels of cholesterol that had been modified by malondialdehyde in their blood.
After four days of eating the meat, the levels of modified cholesterol had increased by 97 per cent. It is thought that such modified cholesterol is responsible for hardening arteries and creating plaques that lead to heart disease.
When they had the cutlets with red wine, however, the levels of modified cholesterol did not change and even fell in some cases.
In the study, which is published in the Journal of Functional Foods, the meat cutlets for the second group were marinated in red wine, but Professor Kohen said a similar effect would be seen if they had drunk the red wine with the meal.
A separate study from New Zealand has also revealed that eating vegetables like potatoes with red meat can help reduce the harmful by-products produced during digestion.
http://www.telegraph.co.uk/health/healthnews/9797559/Red-wine-prevents-cholesterol-build-up-from-meat.html
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