提高记忆力？试试巧克力.doc.doc

提高记忆力？试试巧克力_纽约时报中英文版_纽约时报中英文网分享到一键分享QQ空间新浪微博百度云收藏人人网腾讯微博百度相册开心网腾讯朋友百度贴吧豆瓣网搜狐微博百度新首页QQ好友和讯微博更多...百度分享纽约时报中文网国际商业科技教育文化风尚健康科学旅游观点您现在的位置： 纽约时报中英文网 纽约时报中英文版 健康 正文 提高记忆力？试试巧克力 更新时间:2014-11-17 10:56:42 来源:纽约时报中文网 作者:佚名 To Improve a Memory, Consider Chocolate (860w) 提高记忆力？试试巧克力 Science edged closer on Sunday to showing that an antioxidant in chocolate appears to improve some memory skills that people lose with age. 周日（指2014年10月26日）发布的科研成果进一步表明，巧克力中的一种抗氧化剂似乎可以帮助增进人们随着年龄增长而逐渐丧失的某些记忆技能。 In a small study in the journal Nature Neuroscience, healthy people, ages 50 to 69, who drank a mixture high in antioxidants called cocoa flavanols for three months performed better on a memory test than people who drank a low-flavanol mixture. 《自然神经科学》(Nature Neuroscience)杂志以年龄在50岁至69岁之间、身体健康的个人为对象进行了一项小规模研究。一些人连续3个月一直在喝可可黄烷醇含量较高的混合物——可可黄烷醇是抗氧化剂；另外一些人则在喝黄烷醇含量较低的混合物。在随后的记忆测试中，前者的表现好于后者。 On average, the improvement of high-flavanol drinkers meant they performed like people two to three decades younger on the study’s memory task, said Dr. Scott A. Small, a neurologist at Columbia University Medical Center and the study’s senior author. They performed about 25 percent better than the low-flavanol group. 研究报告的资深作者、哥伦比亚大学医疗中心(Columbia University Medical Center)的神经学家斯科特·A·斯莫尔(Scott A. Small)博士称，摄入高剂量黄烷醇者的记忆得到了改善，从记忆测试的成绩来看，这些人平均而言仿佛年轻了二三十岁。他们的分数比摄入低剂量黄烷醇者高25%。 “An exciting result,” said Craig Stark, a neurobiologist at the University of California, Irvine, who was not involved in the research. “It’s an initial study, and I sort of view this as the opening salvo.” “这一成果令人兴奋，”并未参与该研究的加利福尼亚大学欧文分校(University of California, Irvine)神经生物学家克雷格·斯塔克(Craig Stark)说，“它是一个初步的研究，在我看来这在某种程度上只是拉开序幕。” He added, “And look, it’s chocolate. Who’s going to complain about chocolate?” “而且你看，这可是巧克力。谁会对巧克力有意见呢？”他补充说。 The findings support recent research linking flavanols, especially epicatechin, to improved blood circulation, heart health and memory in mice, snails