Orange juice is healthier for you if it has been frozen and defrosted, according to research.

研究指出，喝先冰冻再解冻的橙汁更健康。

Scientists have discovered the body may absorb more of the orange's antioxidants from defrosted juice than it does from fresh or pasteurised juice.

科学家发现，人体从解冻橙汁中所吸收的抗氧化成分，比从新鲜橙汁或巴氏杀菌处理过的橙汁中吸收的更多。

When orange juice is frozen and thawed¹ out, health-giving elements of the juice are broken down into smaller particles which are easier for the intestines³ to soak up.

在橙汁被冰冻和解冻的过程中，橙汁中有益健康的成分被分解为更小的粒子，从而让肠道更容易吸收。

These particles, called carotenoids, are thought to have cancer-fighting properties, can be converted to vitamin A, and have anti-inflammatory and immune system benefits which may help to prevent heart disease.

这些粒子名为类胡萝卜素，据称能够抗击癌症，还能转化为维生素A，具有消炎和免疫功效，有助于预防心脏病。

The research by the University of Seville studied how freezing or pasteurising orange juice affected⁴ the antioxidants.

塞维利亚大学开展的这项研究考察了冰冻或巴氏灭菌橙汁对其抗氧化成分的影响。

They believe freezing, which is done in the food industry to preserve juice, improves the healthiness of the juice and now hope to test their theory outside of the lab.

研究人员认为，食品行业保存橙汁的冰冻做法令橙汁更有益健康，并希望在实验室外证实这一理论。

The study focused on what the scientists call the bioaccessibility of the antioxidants; that is, how available they are to be absorbed from the food into the blood by the intestines.

研究主要关注抗氧化成分的生物可接受率，科学家所说的生物可接受率指的是食物中有多少成分能被肠道的血液所吸收。

Absorption into the blood and building up in organs and tissues is how the antioxidants deliver their health-giving properties to the body.

在这些成分被血液吸收之后，输送给器官和组织，这就是人体获取抗氧化成分的方式。

ientists discovered that during freezing the antioxidants – the carotenoids – become more accessible but they also deteriorate⁵.

科学家发现，在冰冻抗氧化成分的过程中，类胡萝卜素变得更容易被吸收但同时也在衰减。

Although there are fewer carotenoids in the juice after it has been defrosted, what is left could be easier for the body to absorb, meaning the overall effect is positive.

尽管解冻后橙汁中所含的类胡萝卜素减少了，但剩下的类胡萝卜素更容易被人体吸收，这意味着整体效果还是积极的。

'Despite the fact that the concentration of carotenoids in the deep-frozen juices was less than in the fresh juice, the reduction in the size of the particles and the destruction of the cellular⁶ material that these treatments produce mean that the amount of carotenoids that can be absorbed by the intestine² is higher,' said study co-author Paula Mapelli.

该研究报告的合著者宝拉·马培力说：“尽管冰冻橙汁的类胡萝卜素浓度比新鲜橙汁的浓度低，但类胡萝卜素粒子的减小和细胞壁的破坏意味着肠道所能吸收的类胡萝卜素的总量更高了。”

The results showed pasteurisation – heating a liquid to kill bacteria – causes the carotenoids to deteriorate the most, and also changes the colour of the juice.

研究结果显示，巴氏灭菌法——通过加热液体来杀菌——对类胡萝卜素的破坏最大，还会改变橙汁的颜色。

The researchers said levels of the antioxidants are highest in fresh juice but they might not be as easily absorbed.

研究人员称，新鲜橙汁中所含的抗氧化成分最多，但可能没有那么容易被吸收。

Pharmacy⁷ lecturer at the university, Antonio Meléndez added: 'Consumers tend to think that treated juices are 'less healthy' than fresh juices.

塞维利亚大学的药剂学讲师安东尼奥·梅伦德斯说：“消费者通常认为经过处理的果汁没有新鲜果汁健康。”

'However, in this study, it has been shown how, at least in relation to the content of carotenoids that reaches the blood and tissue to protect us from disease, this is not always correct.'

“但是，这项研究显示这种观点不总是正确的，至少在类胡萝卜素到达血液和组织来保护人体不受疾病侵害这方面是不正确的。”

The team's research, published in the Journal of Functional⁸ Foods, was carried out on the Pinalate variety of orange, which is not genetically⁹ modified.

这项发表在《功能性食品杂志》上的研究采用的是Pinalate品种的非转基因橙子。