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健康饮食:增强记忆力的食物

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Improve Your Memory with Right Foods

Boost brainpower with blueberries. Studies have shown blueberries help prevent and reverse age-related memory loss.
能够提高智力的蓝莓:研究表明蓝莓有助于防止和扭转年龄相关的记忆丧失。

Sip some coffee for triple benefit. Coffee has been shown to improve memory, reasoning and reaction time in older folks. Good news for lifetime coffee drinkers: Long term consumption's been linked to a lower risk of developing Alzheimer's disease.
适量咖啡三重保障:经表明,咖啡能够提高人们的记忆力、推理能力以及老年人的反应能力。对于终生饮用咖啡者来说,长期饮用咖啡能够降低患阿尔茨海莫氏症的风险这个消息于他们无疑是令人高兴的。

Memory going? Go fish. Even canned tuna may sharpen your mental capacities. Omega-3 fatty acids, found in fish, are important for maintaining memory.
记忆减退?吃鱼。即使是罐装的金枪鱼依然能够提高你的心理能力。在鱼中发现的ω- 3脂肪酸对于保持记忆力很重要。

Make time for a good breakfast. A Toronto study found breakfast helped men and women, ages 61 to 79, score better on memory tests. And when kids eat a morning meal, their exam scores improve.
花些时间进行一顿美味的早餐。一个多伦多的研究发现年龄在61~79的男性和女性中,吃过早餐的人能够在记忆评分测试中获得更高的分数。并且,吃过早餐的孩子能够在考试中发挥得更出色。

Toast to a sharper mind with Merlot. Or any beer or wine for that matter. A study of 746 adults found that those who drank one to six alcoholic beverages a week were 54 percent less likely than abstainers to develop dementia over six years. That's no license to go crazy though... the same study determined 14 or more drinks weekly increased the risk of dementia by 22 percent.
干杯!墨尔乐红葡萄酒-保持敏锐的头脑。或者任何啤酒或其他葡萄酒都都行。一项对746名成年人进行的研究表明,一星期内喝一到六瓶酒精饮料的人比不喝的人在六年内患痴呆病症的几率少了54%。那没有明确的文件说明但足以让人发疯。但同样的研究表明,一星期内超过14次的饮酒次数会增加22%的患病机率。

Brew a cup of sage tea. Sage oil has been shown by some studies to boost acetylcholine levels in the brain, improving memory function. As a tea, it also aids digestion.
泡一杯鼠尾草茶。据英国一些关于提高乙酰胆碱水平的研究表明,鼠尾草油具有提高记忆的功效。同时作为茶的一种,它也能帮助消化。

Have curry with dinner tonight. An Italian study found that curry may ward off memory loss and Alzheimer's. The seasoning is thought to enhance an enzyme that protects the brain against oxidative damage.
今夜,烹饪咖喱。一项意大利的研究表明,咖喱能够有效的阻止记忆减退阿尔茨海默氏症。作为佐料,它被认为能够增强一种保护大脑免受氧化性损伤的生物酶。

 

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