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Garlic could be a secret weapon to keep down your glucose and cholesterol
大蒜可能是控制血糖與膽固醇的秘密武器
Whether it's freshly diced, sprinkled, or infused in oil, regularly adding some garlic to your diet has been found to keeps both blood sugar and cholesterol in check.
無論是新鮮切丁、撒在食物上，還是浸泡在油中，定期在飲食中加入一些大蒜被發現有助于控制血糖和膽固醇。
A meta-analysis of 22 previous studies that included 29 randomized, controlled trials conducted by researchers from Southeast University and Xizang Minzu University in China confirms the consumption of garlic is linked with lower levels of glucose and some types of fat molecule.
中國東南大學和西藏民族大學的研究人員對22項包含29個隨機對照試驗的研究進行的薈萃分析證實，食用大蒜與降低血糖和某些類型脂肪分子的水平有關。
Glucose and lipids are key nutrients and providing energy for the body. Modern diets can often lead to too much of a good thing, increasing the risk of health problems. A number of other lifestyle choices, from alcohol consumption to exercise routines, can also have an impact on the body's sugar and fat levels.
葡萄糖和脂質是人體的關鍵營養物質，可以為身體提供能量。現代飲食往往會導致過量攝入這些物質，增加健康問題的風險。除了飲食以外的其他許多生活方式的選擇，如飲酒和鍛煉習慣，也會影響體內的糖和脂肪水平。
"In healthy individuals, glucose and lipid metabolism is precisely regulated," write the researchers in their published paper.
研究人員在他們的論文中寫道：“在健康個體中，葡萄糖和脂質代謝是被精確調節的。”
"Disorders of glucose and lipid metabolism can lead to a number of chronic diseases, including atherosclerosis, diabetes and fatty liver disease."
“葡萄糖和脂質代謝紊亂可能導致多種慢性疾病，包括動脈粥樣硬化、糖尿病和脂肪肝。”
Garlic, meanwhile, has long been associated with good health, and has been previously linked to lipid regulation as well as glucose levels in isolated studies.
大蒜長期以來一直與健康聯系在一起，之前的獨立研究已發現食用大蒜與脂質調節和血糖水平相關。
Taking the research as a whole, the team confirmed the impacts remained positive. Those who included garlic in their diet were found to have lower blood glucose levels, indicators of better long-term glucose control, more so-called 'good' cholesterol in the form of high density lipoproteins (HDLs), less so-called 'bad' cholesterol or low density lipoproteins (LDLs), and lower cholesterol overall.
綜合研究結果，團隊證實了這些影響依然是正面的。那些飲食中包含大蒜的人被發現血糖水平較低，長期血糖控制指標更好，所謂的“好”膽固醇（高密度脂蛋白）較多，所謂的“壞”膽固醇（低密度脂蛋白）較少，整體膽固醇水平也較低。
"The results showed that garlic has a beneficial effect on blood glucose and blood lipid in humans, and their association was statistically significant," write the researchers.
研究人員寫道：“結果表明，大蒜對人體血糖和血脂能產生有益的影響，并且這種關聯是具有統計學意義的。”
As for why this association exists, it's thought that the different active ingredients in garlic are helping in a variety of ways, including by reducing oxidative stress – a type of wear and tear on cells that can lead to issues such as cardiovascular disease.
至于這種關聯存在的原因，研究人員認為，大蒜中的不同活性成分通過多種方式起作用，包括減少氧化應激——這是一種細胞磨損，可能導致心血管疾病等問題。
Garlic also includes an antioxidant compound called alliin, which has previously been linked to managing blood glucose, blood lipids, and the gut microbiome. It's likely that a combination of effects are causing the results shown here.
大蒜還含有一種名為蒜氨酸的抗氧化化合物，之前已被證明與血糖、血脂和腸道微生物群的控制有關。很可能是多重因素的共同作用導致了研究顯示的結果。
英文來源：Science Alert
編譯：丹妮
審校：董靜、馬芮
本文轉載自中國日報網，如有侵權，請聯系我們刪除。
