资讯

科研新发现|Cell子刊：人体试验证实，蒸煮比烧烤更健康，烹饪方式 ...
这项在健康受试者中进行的随机交叉试验显示，在食材完全相同的情况下，烹饪方式会改变食物的生物学影响，煮和蒸这种晚期糖基化终末产物（AGE）较少的烹饪方式能够脂质谱并提高血清蛋白 4E-BP1 的水平，而烧烤和烘烤会增加 AGE ...
腾讯网2 天
Cell子刊：人体试验证实，蒸煮比烧烤更健康，烹饪方式影响心血管代谢
迄今为止，许多研究都侧重于烹饪技术，而未能充分控制碳水化合物、蛋白质和脂肪以及微量营养素的摄入量。最近的研究表明，要预测血清 AGE 水平，对食品和烹饪方法的评估都是必要的。因此，要全面了解 dAGE ...
China.org.cn4 天
Feature: Young Pakistani experts turn to China for agricultural solutions
In Pakistan's southwestern Balochistan province, Nazeer Ahmad Bandija is pursuing similar goals. A lecturer at Lasbela University of Agriculture, Water & Marine Sciences, Bandija is focused on ...
China.org.cn5 天
Softer diets may have shaped early human evolution: study
The researchers from the University of New England in Australia and the East Tennessee State University in the United States found that biting with high force risked damaging jaw joints, indicating ...