蒜味難聞，但是大蒜對(duì)健康卻很有好處。新研究表明，定期吃點(diǎn)大蒜有助于控制血糖和膽固醇。

Whether it's freshly diced, sprinkled, or infused in oil, regularly adding some garlic to your diet has been found to keep both blood sugar and cholesterol in check.
無(wú)論是新鮮切丁、撒在食物上，還是浸泡在油中，定期在飲食中加入一些大蒜被發(fā)現(xiàn)有助于控制血糖和膽固醇。

A meta-analysis of 22 previous studies that included 29 randomized, controlled trials conducted by researchers from Southeast University and Xizang Minzu University in China confirms the consumption of garlic is linked with lower levels of glucose and some types of fat molecule.
中國(guó)東南大學(xué)和西藏民族大學(xué)的研究人員對(duì)22項(xiàng)包含29個(gè)隨機(jī)對(duì)照試驗(yàn)的研究進(jìn)行的薈萃分析證實(shí)，食用大蒜與降低血糖和某些類(lèi)型脂肪分子的水平有關(guān)。

Glucose and lipids are key nutrients and providing energy for the body. Modern diets can often lead to too much of a good thing, increasing the risk of health problems. A number of other lifestyle choices, from alcohol consumption to exercise routines, can also have an impact on the body's sugar and fat levels.
葡萄糖和脂質(zhì)是人體的關(guān)鍵營(yíng)養(yǎng)物質(zhì)，可以為身體提供能量?，F(xiàn)代飲食往往會(huì)導(dǎo)致過(guò)量攝入這些物質(zhì)，增加健康問(wèn)題的風(fēng)險(xiǎn)。除了飲食以外的其他許多生活方式的選擇，如飲酒和鍛煉習(xí)慣，也會(huì)影響體內(nèi)的糖和脂肪水平。

"In healthy individuals, glucose and lipid metabolism is precisely regulated," write the researchers in their published paper.
研究人員在他們的論文中寫(xiě)道：“在健康個(gè)體中，葡萄糖和脂質(zhì)代謝是被精確調(diào)節(jié)的?！?/p>

"Disorders of glucose and lipid metabolism can lead to a number of chronic diseases, including atherosclerosis, diabetes and fatty liver disease."
“葡萄糖和脂質(zhì)代謝紊亂可能導(dǎo)致多種慢性疾病，包括動(dòng)脈粥樣硬化、糖尿病和脂肪肝?！?/p>

Garlic, meanwhile, has long been associated with good health, and has been previously linked to lipid regulation as well as glucose levels in isolated studies.
大蒜長(zhǎng)期以來(lái)一直與健康聯(lián)系在一起，之前的獨(dú)立研究已發(fā)現(xiàn)食用大蒜與脂質(zhì)調(diào)節(jié)和血糖水平相關(guān)。

Taking the research as a whole, the team confirmed the impacts remained positive. Those who included garlic in their diet were found to have lower blood glucose levels, indicators of better long-term glucose control, more so-called 'good' cholesterol in the form of high density lipoproteins (HDLs), less so-called 'bad' cholesterol or low density lipoproteins (LDLs), and lower cholesterol overall.
綜合研究結(jié)果，團(tuán)隊(duì)證實(shí)了這些影響依然是正面的。那些飲食中包含大蒜的人被發(fā)現(xiàn)血糖水平較低，長(zhǎng)期血糖控制指標(biāo)更好，所謂的“好”膽固醇（高密度脂蛋白）較多，所謂的“壞”膽固醇（低密度脂蛋白）較少，整體膽固醇水平也較低。

"The results showed that garlic has a beneficial effect on blood glucose and blood lipid in humans, and their association was statistically significant," write the researchers.
研究人員寫(xiě)道：“結(jié)果表明，大蒜對(duì)人體血糖和血脂能產(chǎn)生有益的影響，并且這種關(guān)聯(lián)是具有統(tǒng)計(jì)學(xué)意義的?！?/p>

As for why this association exists, it's thought that the different active ingredients in garlic are helping in a variety of ways, including by reducing oxidative stress – a type of wear and tear on cells that can lead to issues such as cardiovascular disease.
至于這種關(guān)聯(lián)存在的原因，研究人員認(rèn)為，大蒜中的不同活性成分通過(guò)多種方式起作用，包括減少氧化應(yīng)激——這是一種細(xì)胞磨損，可能導(dǎo)致心血管疾病等問(wèn)題。

Garlic also includes an antioxidant compound called alliin, which has previously been linked to managing blood glucose, blood lipids, and the gut microbiome. It's likely that a combination of effects are causing the results shown here.
大蒜還含有一種名為蒜氨酸的抗氧化化合物，之前已被證明與血糖、血脂和腸道微生物群的控制有關(guān)。很可能是多重因素的共同作用導(dǎo)致了研究顯示的結(jié)果。

英文來(lái)源：Science Alert

編譯：丹妮

審校：董靜、馬芮