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求翻譯~~學校要報告paper--20點

Introduction

The antioxidant capacity of dietary components has been

linked to the prevention of cancer, cardiovascular disease,

neurodegenerative disease, and other degenerative diseases

[1–7]. Dietary components, such as fruits, vegetables, spices,

and extracts of herbs, particularly tea (Camellia sinensis), have

been studied for their antioxidant properties in vitro [8–10].

However, the demonstration of the antioxidant properties of

these components in vivo has been an important research

objective. This has been mainly approached by measuring the

increase in antioxidant capacity of plasma after an oral intake

of a plant food or herb infusion [11]. Developments in physiology

have suggested that oxidative processes occurring in

various tissues and organs in the human body may be crucial

in the onset of degenerative diseases [12]. Little research has

been conducted with the objective to measure the increase in

antioxidant capacity of tissues and organs as an index of the

antioxidant effect of diet in vivo [13,14].

大概翻譯意思~~因為只是一小段...我會在自己翻~~感激

1 Answer

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  • 1 decade ago
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    A:

    導言

    的抗氧化能力的食物成分已被

    與預防癌症,心血管疾病,

    神經退行性疾病,和其他退化性疾病

    [ 1-7 ] 。膳食的組成部分,如水果,蔬菜,香料,

    和中草藥提取物,尤其是茶(茶樹) ,有

    研究了其抗氧化性能的影響[ 8-10 ] 。

    但是,示威的抗氧化性能的影響

    這些組成部分在體內一直是一個重要的研究

    目標。這主要接觸測量

    增加抗氧化能力的血漿後,口服

    植物食物或中藥輸液[ 11 ] 。發展生理學

    建議,氧化過程中出現

    各種組織和器官在人體內可能是關鍵

    在開始退化性疾病[ 12 ] 。小研究

    已進行的目標來衡量的增加,

    抗氧化能力的組織和器官的指數

    抗氧化作用的食物在體內[ 13,14 ] 。

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