在英语学习过程中，通过双语新闻，大家可以多关注最新的新闻时事，让大家更全面的提升英语水平，同时也可以解决大家在英语学习过程中的无聊问题，让大家学习更有兴趣。下面小编为大家整理了“双语新闻：番茄酱或能降低患癌风险”，让我们一起来看看吧!
Tomato is a juicy, nutritious fruit commonly eaten as a vegetable, is another wonderful gift of the Mayans to the world. This humble vegetable of Central America has seized the attention of millions of health seekers for its incredible nutritional properties. Interestingly, it has more health-benefiting compounds than that of some popular fruits like apple!
番茄是一种多汁的、营养丰富的水果，通常作为蔬菜食用。这是玛雅人给予世界的另一份神奇礼物。在中美洲，这一水果并不起眼，但它的营养价值高，所以吸引了数百万健康人士的注意。有趣的是，番茄含有的有益化合物比苹果等受人喜爱的水果更多!
Researchers at Spain's Universitat Politecnica de Valenicia have come up with some interesting findings about cooked tomato sauces. A new study has suggested cooked tomato sauces, included ketchup, may protect our bodies from cancer.
西班牙瓦伦西亚理工大学(Universitat Politecnica de Valenicia)的研究员就煮熟的番茄汁提出了一些非常有意思的研究结果。一项新的研究表明：煮熟的番茄汁，包括番茄酱，或能预防癌症。
Scientists have been studying the red fruit and have discovered cooked tomato sauces increases the levels of healthy bacteria present in gut. And the sauce part is important, as tomatoes have a much better probiotic effect when they are fried into a sauce, as opposed to consumed raw, reports RSVP Live.
科学家一直在研究这一红色水果，并发现--煮熟的番茄汁增加了肠道中有益细菌的水平。调出来的汁特别重要，因为相比生番茄，被炸成汁的番茄能带来更好的益生菌效果，RSVP Live报道。
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.
西班牙瓦伦西亚理工大学的科学家研究了消化对番茄汁中抗氧化剂的影响--此类抗氧化剂保护我们的细胞不受伤害。他们发现：煮熟的番茄汁比生番茄的效果更好，因为烹饪的过程保留了一种名为番茄红素的化学物质，有助于增强益生菌的作用、促进肠道中有益菌的生长。
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，研究员检查了整个番茄提取物对胃癌的影响。研究结果表明，它们能减缓癌细胞扩散的能力，并最终导致癌细胞死亡。科学家得出结论：这些研究结果或能促进研究员开展更多关于预防胃癌的研究，同时可使用饮食方法辅助常规的治癌手段。
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.
他们还表示，了解烹饪和消化对食物健康益处的影响或能帮助制造商在将来制造出更健康的食品。
以上就是为大家整理的“双语新闻：番茄酱或能降低患癌风险”，希望大家能够更好的利用双语新闻，全面的提升自己的英语水平。