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Walnuts are the healthiest of all the nuts and should be eaten more as part of a healthy diet, US scientists say.
美國科學家稱核桃是所有堅果中最為健康的一種，應(yīng)該作為健康飲食的一部分多吃。
Scientists from Pennsylvania told the American Chemical Society that walnuts contain the highest level of antioxidants compared to other nuts.
來自賓夕法尼亞的科學家告訴美國化學學會稱，相比其他堅果，核桃中抗氧化物質(zhì)的含量是最高的。
Antioxidants are known to help protect the body against disease.
抗氧化物質(zhì)有助于幫助身體抵御癌癥。
The scientists said that all nuts have good nutritional qualities but walnuts are healthier than peanuts, almonds, pecans and pistachios.
科學家說，所有堅果都營養(yǎng)豐富，但相比花生、杏仁、美洲山核桃和阿月渾子樹果實來講，核桃更為健康。
Dr Joe Vinson, from the University of Scranton, analysed the antioxidant levels of nine different types of nuts and discovered that a handful of walnuts contained twice as many antioxidants as a handful of any other commonly eaten nut.
斯克蘭頓大學的喬•文森博士分析了九種不同類型堅果的抗氧化劑含量，發(fā)現(xiàn)一把核桃中抗氧化劑的含量是其他常見堅果的兩倍。
He found that these antioxidants were higher in quality and potency than in any other nut.
他發(fā)現(xiàn)核桃中的抗氧化劑不論從質(zhì)量還是效力上看，比其他種類的堅果都要更勝一籌。
Antioxidants are good because they stop the chain reactions that damage cells in the body when oxidation occurs.
抗氧化劑有著良好的效用，因為它可以在氧化發(fā)生時，阻止體內(nèi)受損細胞發(fā)生進一步的連鎖反應(yīng)。
Roasted nuts烤堅果
The antioxidants found in walnuts were also two to 15 times as powerful as vitamin E, which is known to protect the body against damaging natural chemicals involved in causing disease, the study says.
研究表明核桃中的抗氧化劑效力是維生素E的2至15倍；而人們通常認為維生素E可以保護身體免受引發(fā)疾病的自然化學藥物傷害。
Nuts are known to be healthy and nutritious, containing high-quality protein, lots of vitamins and minerals as well as dietary fibre. They are also dairy and gluten-free.
堅果健康而營養(yǎng)，含有高質(zhì)量蛋白質(zhì)，富含維生素、礦物質(zhì)和食用纖維。而且堅果不含奶，也不含麩質(zhì)物。
Previous research has shown that regular consumption of small amounts of nuts can reduce the risk of heart disease, some types of cancer, type two diabetes and other health problems.
之前有研究表明長期食用少量堅果可以有效減小心臟病、某些種類的癌癥、二型糖尿病和其他健康問題的發(fā)病幾率。
Dr Vinson said there was another advantage in choosing walnuts as a source of antioxidants: "The heat from roasting nuts generally reduces the quality of the antioxidants. "People usually eat walnuts raw or unroasted, and get the full effectiveness of those antioxidants."
文森博士說，選擇核桃作為抗氧化劑的獲取來源還有另外一個優(yōu)勢：“通常情況下烤堅果時的熱量會減少其中抗氧化劑的含量。而一般人們吃的核桃都是生的或者沒有烤過的，因此可以更有效地獲取其中的抗氧化劑。”
