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Eating Potatoes Gives Your Immune System a Boost
Eating potatoes is not only good for bowel health, but also for the whole immune system, especially when they come in the form. of a potato salad or eaten colD.In a study on an animal model, researchers in Spain found that pigs fed large quantities of raw potato starch (RPS) not only had a healthier bowel, but also decreased levels of white blood cells, such as leucocytes and lymphocytes in their blooD.White blood cells are produced as a result of inflammation or disease, generally when the body is challengeD.
The general down-regulation of leucocytes observed by the Spanish researchers suggests an overall beneficial effect, a generally more healthy body. The reduction in leucocytes levels was about 15 percent. Lower lymphocyte levels are also indicative of reduced levels of inflammation, but the observed reduction in both lymphocyte density and lymphocyte apoptosis is surprising.
In what was the longest study of its kind, pigs were fed RPS over 14 weeks to find out the effect of starch on bowel health. 'The use of raw potato starch in this experiment is designed to simulate the effects of a diet high in resistant starch. ' said study leader Jose Francisco Perez at the University Autonoma de Barcelona, Spain.
Humans do not eat raw potatoes, but they do eat a lot of foods that contain resistant starch, such as cold boiled potatoes, legumes, grains, green bananas, pasta and cereals. About 10 percent of the starch eaten by human is resistant starch--starch that is not digested in the small intestine and so is shunted into the large intestine where it ferments. Starch consumption is thought to reduce the risk of large bowel cancer and may also have an effect on irritable bowel syndrome (IBS).
Immunology expert Lena Ohman's team previously found that the overall lymphocyte levels do not vary for IBS patients, but that lymphocytes are transferred from the peripheral blood to the gut, which support the hypothesis of IBS being at least partially an inflammatory disorder. She says the decrease in lymphocytes observed by the Spanish is therefore interesting, and a diet of resistant starch may be worth trying in IBS patients. Ohman is currently at the Department of Internal Medicine, Goteborg University, Sweden. The study is published in the journal Chemistry and Industry, The magazine of the SCI.
What form. of potato is the most nutrient to the human body?
A.Potato soup.
B.Potato cakE.
C.Potato salaD.
D.Hot boiled potato.

A.B.
C.
D.
E.
What
F.Potato
G.
B.Potato
H.
C.Potato
I.
D.Hot

【参考答案】

C
解析:短文开头第一句就说:“吃土豆有益于肠道健康,而且对整个免疫系统也有益,尤其是吃土豆色拉或凉着吃”,因此......

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A Polish proverb claims that fish, to taste right, should three times—in water, in butter and in winE.The early efforts of the basic scientists in the food industry were directed at improving the preparation, preservation, and distribution of safe and nutritious fooD.Our memories of certain foodstuffs eaten during the World War Ⅱ suggest that, although these might have been safe and nutritious, they certainly did not taste right nor were, they particularly appetizing in appearance or smell. This neglect of the sensory appeal of foods is happily becoming a thing of the past. Bow, in the book 'Principles of Sensory Evaluation of Food,' the authors hope that it will be useful to food technologists in industry and also to others engaged in research into problem of sensory evaluation of foods. An attempt has clearly been made to collect every possible piece of information, which might be useful, more than one thousand five hundred references being quoteD.As a result, the book seems at first sight to be an exhaustive and critically useful review of the literaturE.This it certainly is, but this is by no means is its only achievement, for there are many suggestions for further lines of research, and the discursive passages are crisply provocative of new ideas and new ways of looking at established findings.Of particular interest is the weight given to the psychological aspects of perception, both objectively and subjectively. The relation between stimuli and perception is well covered, and includes a valuable discussion of the uses and disadvantages of the Weber fraction of differences. It is interesting to find that in spite of many attempts to separate and define the modalities of taste, nothing better has been achieved than the familiar classification into sweet, sour salty and bitter. Nor is there as yet any clear-cut evidence of the physiological nature of the taste stimulus. With regard to smell, systems of classification are of little value because of the extraordinary sensitivity of the nose and because the response to the stimulus is so subjectivE.The authors suggest that a classification based on the size, shape and electronic status of the molecule involved merits further investigation, as does the theoretical proposition that weak physical binding of the stimulant molecule to he receptor site is a necessary part of the mechanism of stimulation.Apart from taste and smell, there are many other components of perception of the sensations from food in the mouth. The basic modalities of pain, cold, warmth and touch, together with vibration sense, discrimination and localization may all play a part, as, of course, does auditory reception of bone-conducted vibratory stimuli from the teeth when eating crisp or crunchy foods. In this connection the authors rightly point out that this type of stimulus requires much more investigation, suggesting that a start might be made by using subjects afflicted with various forms of deafness. It is well-known that extraneous noise may alter discrimination, and the attention of the authors is directed to the work of ProF.H. J. Eysenck on the 'stimulus hunger' of extroverts and the 'stimulus avoidance' of introverts.The reviewer uses a Polish proverb at the beginning of the article in order to ______.A.introduce, in an interesting manner, the discussion of foodB.show the connection between food and nationality of foodC.indicate that there are various ways to prepare foodD.impress upon the reader the food value of fish
A.B.
C.
The
D.
A.introduce,
E.show
F.indicate
G.impress