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醫(yī)學(xué)英語(yǔ)美文閱讀：咖啡是否是一種健康飲料
在日常生活或是工作學(xué)習(xí)中，大家應(yīng)該都對(duì)美文很熟悉吧？美文重感性，長(zhǎng)于抒情；雜文重知性，長(zhǎng)于達(dá)意。那么，你知道一篇好的美文要怎么寫嗎？下面是小編收集整理的醫(yī)學(xué)英語(yǔ)美文閱讀：咖啡是否是一種健康飲料，僅供參考，希望能夠幫助到大家。
Coffee as a Health Drink? Studies Find Some Benefits
咖啡是否是一種健康飲料?
Coffee is not usually thought of as health food， but a number of recent studies suggest that it can be a highly beneficial drink. Researchers have found strong evidence that coffee reduces the risk of several serious ailments， including diabetes， heart disease and cirrhosis of the liver.
咖啡通常都不被看作一種健康飲料，但是近來一些研究表明咖啡可能是一種十分有益的飲料。研究人員已經(jīng)在找到可靠的證據(jù)證實(shí)，咖啡可以降低許多嚴(yán)重疾病的患病風(fēng)險(xiǎn)，其中包括了糖尿病、心臟病和肝硬化。
Among them is a systematic review of studies published last year in The Journal of the American Medical Association， which concluded that habitual coffee consumption was consistently associated with a lower risk of Type 2 diabetes. Exactly why is not known， but the authors offered several explanations.
在所有的報(bào)告中有一篇去年刊登在美國(guó)醫(yī)學(xué)會(huì)期刊上系統(tǒng)的研究報(bào)告。報(bào)告推斷，習(xí)慣性的飲用咖啡可以一直降低Ⅱ型糖尿病的患病機(jī)率。具體的原因還沒有找到，但報(bào)告還是給出了一些解釋。
Coffee contains antioxidants that help control the cell damage that can contribute to the development of the disease. It is also a source of chlorogenic acid， which has been shown in animal experiments to reduce glucose concentrations.
咖啡含有抗氧化劑，能夠幫助控制導(dǎo)致疾病的細(xì)胞損害�？Х冗�能提供綠原酸，綠原酸在動(dòng)物實(shí)驗(yàn)中能夠降低血糖濃度。
Caffeine， perhaps coffee‘s most famous component， seems to have little to do with it; studies that looked at decaffeinated coffee alone found the same degree of risk reduction.
咖啡因可能是咖啡含有的最知名的成分，但看起來卻沒什么作用。一項(xiàng)使用脫去咖啡因的咖啡所作的實(shí)驗(yàn)顯示其也能達(dá)到同樣的降低血糖濃度的效果。
Larger quantities of coffee seem to be especially helpful in diabetes prevention. In a report that combined statistical data from many studies， researchers found that people who drank four to six cups of coffee a day had a 28 percent reduced risk compared with people who drank two or fewer. Those who drank more than six had a 35 percent risk reduction.
大量飲用咖啡對(duì)預(yù)防糖尿病特別有效。在一項(xiàng)結(jié)合了許多統(tǒng)計(jì)數(shù)據(jù)的報(bào)告中，研究人員發(fā)現(xiàn)每天飲用4-6杯咖啡的人群比每天飲用2杯或更少咖啡的人群患病風(fēng)險(xiǎn)降低了28%。飲用超過6杯的人群患病風(fēng)險(xiǎn)更是降低了35%。
Some studies show that cardiovascular risk also decreases with coffee consumption. Using data on more than 27，000 women ages 55 to 69 in the Iowa Women‘s Health Study who were followed for 15 years， Norwegian researchers found that women who drank one to three cups a day reduced their risk of cardiovascular disease by 24 percent compared with those drinking no coffee at all.
一些研究表明咖啡也能減少患心血管疾病的風(fēng)險(xiǎn)。根據(jù)愛達(dá)荷婦女健康研究中心15年跟蹤調(diào)查的27000多位55到69歲的婦女的數(shù)據(jù)，挪威的研究人員發(fā)現(xiàn)每天飲用1到3杯咖啡的婦女比完全不飲用咖啡的婦女患心血管疾病的比例下降了24%。
But as the quantity increased， the benefit decreased. At more than six cups a day， the risk was not significantly reduced. Still， after controlling for age， smoking and alcohol consumption， women who drank one to five cups a day - caffeinated or decaffeinated - reduced their risk of death from all causes during the study by 15 to 19 percent compared with those who drank none.
但是，飲用咖啡數(shù)量越多，好處越少。對(duì)于每天飲用6杯以上的人群，患病風(fēng)險(xiǎn)沒有明顯的下降。同時(shí)，在研究中，加上控制吸煙和飲酒，與完全不飲用咖啡的婦女相比，每天飲用1到5杯咖啡的婦女，無論是含咖啡因的還是脫去咖啡因的，她們因?yàn)楦鞣N原因?qū)е碌乃劳鲲L(fēng)險(xiǎn)可以降低15%到19%。
The findings， which appeared in May in The American Journal of Clinical Nutrition， suggest that antioxidants in coffee may dampen inflammation， reducing the risk of disorders related to it， like cardiovascular disease. Several compounds in coffee may contribute to its antioxidant capacity， including phenols， volatile aroma compounds and oxazoles that are efficiently absorbed.
調(diào)查結(jié)果刊登在5月份的美國(guó)臨床營(yíng)養(yǎng)學(xué)雜志上。報(bào)告表示，咖啡中的抗氧化劑可以抑制發(fā)炎，減少因發(fā)炎引起的其他疾病，比如心血管疾病�？Х戎械囊恍┏煞钟兄诳Х鹊目寡趸芰�，包括可以被有效吸收的苯酚、可揮發(fā)的芳香族化合物、唑。
In another analysis， published in July in the same journal， researchers found that a typical serving of coffee contains more antioxidants than typical servings of grape juice， blueberries， raspberries and oranges.
在該雜志7月出版的期刊上，研究人員的另一項(xiàng)研究中發(fā)現(xiàn)一份咖啡還有的抗氧化劑比一份葡萄汁、一份藍(lán)莓汁、一份覆盆子汁和一份橙汁還要多。
"We were surprised to learn that coffee quantitatively is the major contributor of antioxidants in the diet both in Norway and in the U.S.A.，" said Rune Blomhoff， the senior author of both studies and a professor of nutrition at the University of Oslo.
“我們都覺得很驚奇，在數(shù)量上，咖啡在美國(guó)和挪威的飲食中居然是主要的抗氧化劑的提供者”兩篇報(bào)道的高級(jí)作者奧斯陸大學(xué)的營(yíng)養(yǎng)學(xué)教授茹·布洛莫說。
These same anti-inflammatory properties may explain why coffee appears to decrease the risk of alcohol-related cirrhosis and liver cancer. This effect was first observed in 1992. Recent studies，published in June in The Archives of Internal Medicine， confirmed the finding.
這些同樣可以抑制發(fā)炎的物質(zhì)可以解釋為什么咖啡可以減少與酒精相關(guān)的硬化和肝癌了。這一效果實(shí)在1992年首先發(fā)現(xiàn)的。近來刊登在《內(nèi)科學(xué)文獻(xiàn)》期刊上的的研究結(jié)果證實(shí)了這一發(fā)現(xiàn)。
Still， some experts believe that coffee drinking， and particularly caffeine consumption， can have negative health consequences. A study published in January in The Journal of the American College of Cardiology， for example， suggests that the amount of caffeine in two cups of coffee significantly decreases blood flow to the heart， particularly during exercise at high altitude.
一些專家仍然相信喝咖啡，尤其是含有咖啡因的咖啡會(huì)造成不良的健康影響。比如說，刊登在1月份美國(guó)心臟病學(xué)會(huì)志上的一項(xiàng)研究結(jié)果認(rèn)為，兩杯咖啡中含有的咖啡因可以顯著的減少流向心臟的血液，特別是在高緯度地區(qū)鍛煉時(shí)。
Rob van Dam， a Harvard scientist and the lead author of The Journal of the American Medical Association review， acknowledged that caffeine could increase blood pressure and slightly increase levels of the amino acid homocysteine， possibly raising the risk for heart disease.
《美國(guó)醫(yī)學(xué)會(huì)雜志》評(píng)論的主要作者哈佛大學(xué)科學(xué)家羅布·范·達(dá)姆承認(rèn)，開咖啡因可能會(huì)增加血壓并能輕微增加高半胱胺酸的水平，這可能會(huì)增加心臟病的發(fā)病風(fēng)險(xiǎn)。
"I wouldn‘t advise people to increase their consumption of coffee in order to lower their risk of disease，" Dr. van Dam said， "but the evidence is that for most people without specific conditions， coffee is not detrimental to health. If people enjoy drinking it， it’s comforting to know that they don‘t have to be afraid of negative health effects."
“我不會(huì)建議人們?yōu)榱私档图膊★L(fēng)險(xiǎn)而多喝咖啡”，羅布·范·達(dá)姆博士說，“但是證據(jù)顯示對(duì)于絕大多數(shù)沒有特例的人來說，咖啡是無害的。如果大家喜歡喝咖啡，大家不用擔(dān)心會(huì)帶來負(fù)面的健康影響，這無疑是令人鼓舞的�！�
雙語(yǔ)閱讀｜喝咖啡的好處
Drinking coffee has been linked to a reduced risk of all kinds of ailments（疾病，小病）, including Parkinson’s disease, melanoma/mlnom/, prostate cancer, even suicide.
喝咖啡一直以來都與降低各種疾病的風(fēng)險(xiǎn)相聯(lián)系，這其中包括帕金森病、黑色素瘤、前列腺癌，甚至自殺
Americans sure love their coffee. Even last spring when the pandemic（流行�。﹕hut downNew York,nearly everyneighborhood shopthat sold takeout coffee managed to stay open, and I was amazed at how many peopleventured（毛冒險(xiǎn)，敢于）forth tostart theirstay-at-home dayswith a favorite store-madebrew（啤酒；煮咖啡；調(diào)制）.
美國(guó)人的確很愛咖啡。 令人驚訝的是，即使在去年春天，當(dāng)流行病襲擊整個(gè)紐約，幾乎所有出售外賣咖啡的社區(qū)商店都勉強(qiáng)營(yíng)業(yè)時(shí)，很多人都愿意冒險(xiǎn)出門，去商店煮一杯最愛的咖啡開始他們的居家生活 。
One elderly friend who prepandemic（疫情發(fā)生前） had traveled from Brooklyn to Manhattan by subway to buy herpreferredblend of ground coffee（咖啡粉；研磨咖啡） arranged to have itdelivered. “Well worth the added cost,” she told me. I use machine-brewed coffee from pods, and last summer whenit seemedreasonably（相當(dāng)，合理地）safe for me toshop Istocked up ona year’s supply of the blends I like. (Happily, the pods are now recyclable.)
疫情前，一位老年朋友乘地鐵從布魯克林前往曼哈頓，購(gòu)買她喜歡的咖啡粉，并安排送貨。 她告訴我，“這額外的成本非常值得�！� 我一般是用豆莢機(jī)煮咖啡。在去年夏天外出相對(duì)安全的時(shí)候，我去超市儲(chǔ)備了我喜歡的混合咖啡一年的供應(yīng)量。 （令人高興的是，豆莢現(xiàn)在可以回收利用。）
All of us should be happy to know thatwhatever it took tosecure（獲得）that favorite cup of Joe may actuallyhave helped to keep us healthy.Thelatest assessments ofthe health effects of coffeeand caffeine, its mainactiveingredient（成分，要素，配料）, are reassuring（安心的，可靠的，令人放心的） indeed. Their consumption has been linked to areduced risk of all kinds ofailments, including Parkinson’s disease, heart disease, Type 2 diabetes, gallstones, depression, suicide, cirrhosis, liver cancer, melanoma and prostate cancer.
我們所有人都應(yīng)該對(duì)知道這件事感到高興：實(shí)際上，盡其所能地獲得最喜歡的咖啡可能有助于保持我們的健康。 對(duì)咖啡和咖啡因（其主要活性成分）的健康影響的最新評(píng)估確實(shí)令人放心。 他們的耗用量已經(jīng)與降低各種疾病的風(fēng)險(xiǎn)聯(lián)系在一起，包括帕金森病、心臟病、2 型糖尿病、膽結(jié)石、抑郁癥、自殺、肝硬化、肝癌、黑色素瘤和前列腺癌。
In fact, innumerousstudies conducted throughout the world,consumingfour or five eight-ounce cups of coffee (or about 400 milligrams毫克 of caffeine) a dayhas been associated withreduced death rates.In a study of more than 200,000 participants followed for up to 30 years, those who drank three to five cups of coffee a day, with or without caffeine, were 15 percentless likely to die earlyfrom all causes than were people whoshunned（避開，躲開）coffee.Perhaps most dramatic wasa 50 percentreduction in the risk of suicideamong both men and women who were moderate（適度的） coffee drinkers, perhaps byboosting production ofbrain chemicals that have antidepressant（抗抑郁的） effects.
事實(shí)上，在世界各地進(jìn)行的眾多研究中，每天喝四到五杯 8 盎司咖啡（或約 400 毫克咖啡因）與降低死亡率聯(lián)系在一起。 在一項(xiàng)對(duì)超過 200,000 名參與者進(jìn)行長(zhǎng)達(dá) 30 年的跟蹤研究中，與不喝咖啡的人相比，每天喝三到五杯咖啡（無論是否含有咖啡因）的人因各種原因過早死亡的可能性要低 15%。 也許最引人注目的是，適度飲用咖啡的男性和女性的自殺風(fēng)險(xiǎn)降低了 50%，這可能是通過促進(jìn)具有抗抑郁作用的大腦化學(xué)物質(zhì)的產(chǎn)生。
Asa reportpublishedlast summer by a research team at the Harvard School of Public Healthconcluded, although current evidence may notwarrantrecommending coffee or caffeine topreventdisease, for most people drinking coffee in moderation “can be part of a healthy lifestyle.”
正如在去年夏天，哈佛公共衛(wèi)生學(xué)院的一個(gè)研究小組發(fā)表的一份報(bào)告得出的結(jié)論一樣，盡管目前推薦咖啡或咖啡因來預(yù)防疾病的證據(jù)還缺乏一定的依據(jù)，但對(duì)于大多數(shù)人來說，適量飲用咖啡可以成為健康生活方式的一部分。
It wasn’t always thus.I’ve lived through decades ofsporadic（斷斷續(xù)續(xù)的；偶爾發(fā)生的）warningsthat coffee could be a healthhazard（危害）. Over the years,coffee’s beendeemeda cause ofconditions such as heart disease, stroke, Type 2 diabetes, pancreatic cancer, anxiety disorder, nutrient deficiencies, gastric reflux disease, migraine, insomnia, and premature death. As recently as 1991, theWorld Health Organizationlisted coffee as a possible carcinogen（致癌物）. In some of the now-discredited studies, smoking, not coffee drinking (the two often went hand-in-hand)was responsible forthe purported hazard.
但情況并非總是如此。 十幾年里，我已經(jīng)斷斷續(xù)續(xù)收到了一些警告，說咖啡對(duì)健康有害。 多年來，咖啡被認(rèn)為是心臟病、中風(fēng)、2 型糖尿病、胰腺癌、焦慮癥、營(yíng)養(yǎng)缺乏、胃反流病、偏頭痛、失眠和過早死亡等疾病的原因。 就在 1991 年，世界衛(wèi)生組織將咖啡列為可能的致癌物。 在一些現(xiàn)已不可信的研究中，吸煙，而不是喝咖啡（兩者經(jīng)常同時(shí)發(fā)生）是造成所謂危害的原因。
“Theseperiodic scareshave given the public a very distorted view,” said Dr. Walter C. Willett, professor of nutrition and epidemiology at the Harvard T.H. Chan School of Public Health. “Overall, despite various concerns that havecropped upover the years, coffee is remarkably safe and has a number of important potential benefits.”“
這些定期散播的恐懼讓公眾產(chǎn)生了非常扭曲的看法，”哈佛大學(xué)公共衛(wèi)生學(xué)院營(yíng)養(yǎng)與流行病學(xué)教授沃爾特 C.威利特博士說，“總的來說，盡管多年來出現(xiàn)了各種擔(dān)憂，但咖啡非常安全，并且具有許多重要的潛在好處�！�
That’s not to saycoffeewarrantsa totally clean bill of health.Caffeine crosses the placenta（胎盤） into the fetus（胎兒）, and coffee drinking during pregnancy can increase the risk ofmiscarriage, low birth weight and premature birth. Pregnancyaltershow the body metabolizes（代謝變化） caffeine, and women who are pregnant or nursing are advised to abstain（戒） entirely, stick todecafor at the very least limit their caffeine intake to less than 200 milligrams a day, the amount in about two standard cups of American coffee.
這并不是說咖啡可以保證沒有任何健康問題。 咖啡因穿過胎盤進(jìn)入胎兒體內(nèi)，懷孕期間飲用咖啡會(huì)增加流產(chǎn)、低出生體重和早產(chǎn)的風(fēng)險(xiǎn)。 懷孕會(huì)改變身體代謝咖啡因的方式，建議懷孕或哺乳的女性完全戒除咖啡因，堅(jiān)持無咖啡因，或者至少將每天的咖啡因攝入量限制在 200 毫克以下，這大約相當(dāng)于兩杯美國(guó)標(biāo)準(zhǔn)杯的咖啡因攝入量。
The most common ill effect associated with caffeinated coffee issleep disturbance. Caffeine locks into the same receptor in the brain as the neurotransmitter adenosine, a natural sedative（自然鎮(zhèn)定劑）. Dr. Willett, a co-author of the Harvard report, told me, “I really do love coffee, but I have it only occasionally because otherwise I don’t sleep very well. Lots of people with sleep problems don’t recognize the connection to coffee.”
與含咖啡因的咖啡相關(guān)的、最常見的不良反應(yīng)就是睡眠障礙。 咖啡因與神經(jīng)遞質(zhì)腺苷（一種天然鎮(zhèn)靜劑）鎖定在大腦中相同的受體中。 哈佛報(bào)告的合著者威利特博士告訴我，“我真的很喜歡咖啡，但我只是偶爾喝，否則我會(huì)睡眠不好。 很多有睡眠問題的人都沒有意識(shí)到這與咖啡有關(guān)�！�
In discussing hisaudiobookon caffeine with Terry Gross on NPR last winter, Michael Pollan called caffeine “the enemy of good sleep” because it interferes with deep sleep. He confessed that after thechallenging taskof weaning himself from coffee, he “was sleeping like a teenager again.”
去年冬天，邁克爾·波倫在 NPR 上與特里·格羅斯 (Terry Gross) 討論他關(guān)于咖啡因的有聲讀物時(shí)，稱咖啡因是“良好睡眠的敵人”，因?yàn)樗鼤?huì)干擾深度睡眠。 他承認(rèn)，在完成了讓自己戒掉咖啡的艱巨任務(wù)后，他又能像一個(gè)青少年一樣睡著了。
Dr. Willett, now 75, said, “You don’t have to get tozero consumptionto minimize the impact on sleep,” but he acknowledged that a person’s sensitivity to caffeine “probably increases with age.” Peoplealso vary widely inhow rapidly they metabolize caffeine, enabling some to sleep soundly after drinking caffeinated coffee at dinner while othershave trouble sleepingif they have coffee at lunch. But even if you can fall asleep readily after an evening coffee, it maydisrupt your ability toget adequate deep sleep, Mr. Pollan states in hisforthcomingbook, “This Is Your Mind on Plants.”
現(xiàn)年 75 歲的威利特博士說：“你不必為了盡量減少對(duì)睡眠的影響而達(dá)到零攝入量，”但他承認(rèn)，一個(gè)人對(duì)咖啡因的敏感性“可能會(huì)隨著年齡的增長(zhǎng)而增加”。 人們?cè)诖x咖啡因的速度方面也有很大差異，有些人在晚餐時(shí)喝了含咖啡因的咖啡后可以睡得很香，而另一些人則在午餐時(shí)喝咖啡后睡不著覺。 但是，即使你在晚上喝完咖啡后可以輕松入睡，也可能會(huì)破壞你獲得充足深度睡眠的能力，波倫先生在他即將出版的書“這是您對(duì)植物的看法”中指出。
Dr. Willett said it’s possible todevelop a degree oftolerance to caffeine’s effect on sleep. My 75-year-old brother, aninveterate imbiberof caffeinated coffee, claims it has no effect on him. However, acquiring a tolerance to caffeine could blunt（減弱；變鈍） its benefit if, say, you wanted it to help youstay alert and focusedwhile driving or taking a test.
威利特博士說，這有可能是咖啡因?qū)λ叩挠绊懏a(chǎn)生一定程度的耐受性。 我 75 歲的兄弟，一個(gè)長(zhǎng)期飲用含咖啡因咖啡的人，聲稱咖啡對(duì)他的睡眠沒有影響。 然而，如果你希望咖啡因幫助您在駕駛或考試時(shí)保持警覺和專注，則獲得對(duì)咖啡因的耐受性可能會(huì)削弱其益處。
Caffeine isone of more than a thousandchemicals in coffee, not all of which are beneficial.Among others with positive effects arepolyphenols and antioxidants. Polyphenols can inhibit the growth of cancer cells and lower the risk of Type 2 diabetes; antioxidants, which have anti-inflammatory effects, can counter both heart disease and cancer, the nation’s leading killers.
咖啡因是咖啡中一千多種化學(xué)物質(zhì)中的一種，并非所有化學(xué)物質(zhì)都是有益的。 其中具有積極作用的是多酚和抗氧化劑。 多酚可以抑制癌細(xì)胞的生長(zhǎng)和降低患2型糖尿病的風(fēng)險(xiǎn)； 具有抗炎作用的抗氧化劑可以對(duì)抗心臟病和癌癥（心臟病和癌癥是美國(guó)人的頭號(hào)殺手）。
None of this meanscoffee is beneficial regardless of how it’s prepared. When brewed without a paper filter, as in French press, Norwegian boiled coffee, espresso or Turkish coffee, oily chemicals called diterpenes come through that can raise artery-damaging LDL cholesterol. However, these chemicals are virtually absent in both filtered and instant coffee.Knowing I have a cholesterol problem, Idissecteda coffee pod and found a paper filter lining the plastic cup.Whew!
這并不意味著咖啡無論如何制備都是有益的。 在沒有濾紙的情況下沖泡時(shí)，如法式壓濾機(jī)、挪威煮咖啡、濃縮咖啡或土耳其咖啡，稱為二萜的油性化學(xué)物質(zhì)會(huì)通過，會(huì)增加破壞動(dòng)脈的低密度脂蛋白膽固醇。 然而，過濾咖啡和速溶咖啡中幾乎不存在這些化學(xué)物質(zhì)。 知道我有膽固醇問題之后，我拆開了一個(gè)咖啡包，發(fā)現(xiàn)塑料杯內(nèi)襯有一個(gè)紙過濾器。 哇，真是太棒了！
Also countering the potential health benefits of coffee are popular additions some people use, like cream and sweet syrups, that can convert this calorie-free beverage into a calorie-rich dessert. “All the things people put into coffee canresult in a junk food withas many as 500 to 600 calories,” Dr. Willett said. A 16-ounce Starbucks Mocha Frappuccino, for example, has 51 grams of sugar, 15 grams of fat (10 of them saturated) and 370 calories.
同樣抵消咖啡潛在健康益處的是一些人使用一些受歡迎的新增元素，如奶油和甜糖漿，可以將這種不含卡路里的飲料變成富含卡路里的甜點(diǎn)。 “人們放入咖啡中的所有東西都會(huì)導(dǎo)致垃圾食品的熱量高達(dá) 500 到 600 卡路里，”威利特博士說。 例如，一杯 16 盎司的星巴克摩卡星冰樂含有 51 克糖、15 克脂肪（其中 10 克是飽和脂肪）和 370 卡路里熱量。
With iced coffee season approaching,more people are likely to turn tocold-brew coffee. Now rising in popularity, cold brew counters coffee’s natural acidity and the bitterness that results when boiling water is poured over the grounds. Cold brew is made by steeping the grounds in cold water for several hours, then straining the liquid through a paper filter to remove the grounds and harmful diterpenes and keep the flavor and caffeine for you to enjoy. Cold brew can also be made with decaffeinated coffee.
隨著冰咖啡季節(jié)的臨近，更多的人可能會(huì)轉(zhuǎn)向冷萃咖啡。 現(xiàn)在越來越受歡迎，冷釀可以抵消咖啡的天然酸度和將沸水倒在咖啡粉上時(shí)產(chǎn)生的苦味。 冷釀是將咖啡渣在冷水中浸泡幾個(gè)小時(shí)，然后通過濾紙過濾液體以去除咖啡渣和有害的二萜，并保留風(fēng)味和咖啡因供您享用。 冷萃咖啡也可以用不含咖啡因的咖啡制成。
Decaf is not totally without health benefits. As with caffeinated coffee, the polyphenols it contains have anti-inflammatory properties that may lower the risk of Type 2 diabetes and cancer.
無咖啡因并非完全沒有健康益處。 與含咖啡因的咖啡一樣，它所含的多酚具有抗炎特性，可以降低患 2 型糖尿病和癌癥的風(fēng)險(xiǎn)。
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