最新研究表明：多喝红酒真的能预防疾病
据英国《镜报》报道，最新研究表明，红酒能够预防糖尿病、肥胖症、心血管疾病以及癌症等当今社会威胁人类健康的主要疾病。英国东英吉利大学的研究人员通过对2000位健康女性进行跟踪调查得出，药草、浆果和红酒中的化合物能够有效降低胰岛素抵抗，从而更好地控制血糖。
首席研究员艾丁?卡西迪教授介绍说，“这是目前糖尿病研究中规模最大的实验。通过分析红酒中的生物活性物质，我们发现，经常摄入含有花青素和黄酮类的食物能够有效降低胰岛素抵抗，而高胰岛素抵抗容易引发2型糖尿病。”
此外，研究人员还发现，被认为是减肥大敌的巧克力也能够帮助降低心血管疾病的发病率。
研究团队的蒂姆?斯佩克特教授表示，“原本被大家认为不健康的食物，比如巧克力和红酒，有可能包含有益身体的物质。这一发现让人兴奋。我们将继续研究，以发现更多对人类健康有益的食品。”
Forget an apple a day - scientists have found that red wine could keep the doctors away.
The findings, published in the Journal of Nutrition, say that the compounds found in herbs, berries and red wine may all protect against diabetes.
That's because they are linked to lower insulin resistance and better control of blood sugar.
Both help to reduce the chance of Type 2 diabetes, which more than two million people suffer from in the UK.
The findings have been compiled from a survey of 2,000 healthy women volunteers.
Study leader Professor Aedin Cassidy, from the University of East Anglia, said: "This is one of the first large-scale human studies to look at how these powerful bioactive compounds might reduce the risk of diabetes.
"We found that those who consumed plenty of anthocyanins and flavones had lower insulin resistance.
"High insulin resistance is associated with Type 2 diabetes, so what we are seeing is that people who eat foods rich in these two compounds - such as berries, herbs, red grapes, wine - are less likely to develop the disease.
"We also found that those who ate the most anthocyanins were least likely to suffer chronic inflammation, which is associated with many of today's most pressing health concerns including diabetes, obesity, cardiovascular disease, and cancer."
The scientists also believe that chocolate could help to reduce the risk of heart disease.
Professor Tim Spector, director of the TwinsUK study at King's College London, who took part in the research, said: "This is an exciting finding that shows that some components of foods that we consider unhealthy like chocolate or wine may contain some beneficial substances.
"If we can start to identify and separate these substances we can potentially improve healthy eating.
"There are many reasons including genetics why people prefer certain foods so we should be cautious until we test them properly in randomised trials and in people developing early diabetes."
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