科学美国人60秒 SSS Beer Marinade Cuts Grilling Carcinogens

（单词翻译）

Beer Marinade Cuts Grilling² Carcinogens

健康吃烧烤的秘诀——“来点啤酒”

Grill¹ masters already know that a cold brew³ is a fine companion at the barbecue. So here's some science to toast to—marinating meat in beer actually cuts the number of potentially cancer-causing compounds that form, as chops sizzle on the grill. So says a report in the Journal of Agricultural and Food Chemistry.

烧烤大师们都已知道，烧烤时加一杯冰啤酒会是一种不错的搭配。在此我们为大家提供点这样做的科学依据——烤肉浸到了啤酒里，实际上会减少肉类在烤架上烧烤时形成的可能致癌的化合物。《农业与食品化学杂志》的一篇报道如是说。

\The study started out like any barbecue—with pork chops, charcoal⁴, and beer. Researchers marinated the chops for four hours in either regular or nonalcoholic pilsner, or a dark ale. Then they fired up the grill. After cooking, they analyzed⁵ the chops for polycyclic aromatic⁶ hydrocarbons⁷, or PAHs, which are found in smoked and grilled⁸ meats, and may up your risk of cancer.

这项研究的操作跟所有烧烤一样——用到了猪排、木炭和啤酒。研究人员用普通的或不含酒精的比尔森啤酒或黑啤酒将猪排腌制了四小时。然后，他们燃起了烤架。进行过烧烤之后，他们分析了猪排上含有的多环芳烃（PAHs）。多环芳烃是在熏肉和烤肉中发现的，一种可能增加患癌风险的物质。

Turns out dark ale cut PAH levels in half, compared to unmarinated meat. The extra antioxidants in dark beer may be the trick, researchers say. Because PAHs form with the help of free radicals⁹, and antioxidants could slow down that process. So if you're health-conscious, but love to grill? A simple beer marinade might let you have your steak…and eat it, too.

结果表明，与未用啤酒腌制的肉类相比，经过黑啤腌制的肉类在烧烤时多环芳烃的含量降低了一半。研究人员表示，可能是黑啤酒中额外增添的抗氧化剂导致了这种效果。因为多环芳烃是在自由基的帮助下形成的，而抗氧化剂能够减缓这一形成过程。如果你有健康意识，但是却又喜欢吃烧烤?做个简单的啤酒腌泡汁就能来烤个牛排……然后放心吃掉它。