帮忙翻译一下生物化学英文文章Various methods have been developed to measure total antioxidant capacity oractivity, such as the ORAC (43), or the 2,2-diphenyl-1-picrylhydrazyl (DPPH?) (113)free radical assay which measures the antiradical

帮忙翻译一下生物化学英文文章Various methods have been developed to measure total antioxidant capacity oractivity, such as the ORAC (43), or the 2,2-diphenyl-1-picrylhydrazyl (DPPH?) (113)free radical assay which measures the antiradical
帮忙翻译一下生物化学英文文章
Various methods have been developed to measure total antioxidant capacity or
activity, such as the ORAC (43), or the 2,2-diphenyl-1-picrylhydrazyl (DPPH?
) (113)free radical assay which measures the antiradical power (ARP): the higher the
ARP, the more efficient the antioxidant. In general, more than 80 % of the total
antioxidant capacity in fruits and vegetables comes from ingredients other than vitamin
C, indicating the presence of other potentially important antioxidants in these
foods (43). ORAC varies considerably (20-30 fold) from one kind of fruit or vegetable
to another. As expected, the majority of studies have been carried out in cultivated
fruits and vegetables. Brussel sprouts are one of the vegetables that show high ORAC
activity. Garlic, kale, and spinach are particularly high, as are strawberries and
plums.
In a recent paper on the systematic screening of total antioxidants in dietary
plants, using the ferric-reducing ability of plasma (FRAP) method (43), Halvorsen et al.
(114) emphasized the need for a systematic analysis in order to facilitate research into the
nutritional role of a combined effect of antioxidants in dietary plants.
CONCLUSIONS
Current research clearly shows that human beings evolved on a diet that was based on
wild plants, particularly green leafy vegetables, meat from animals in the wild,
and fish from rivers, lakes and deep cold sea water. This diet provided equal amounts
of omega-6 and omega-3 essential fatty acids. Furthermore, the diet contained
omega-3 fatty acids from terrestrial sources (predominately ALA) and high amounts of
EPA and DHA from both animals and fish.The green leafy vegetables provided
antioxidant vitamins, minerals, and various phytochemicals with antioxidant properties.
Studies on wild plants relative to the omega-3 fatty acids and antioxidant content
are being carried out in various parts of the world. As expected, they show enormous
variation in the content of both omega-3 fatty acids and antioxidants due to variation
in climatic conditions and cultivars. In developing new sources of food, the study of
the dietary composition of wild plants is essential. Their cultivation should lead to
increased production of plants rich in omega-3 fatty acids and antioxidants, both of
which reduce the risk of chronic diseases.

帮忙翻译一下生物化学英文文章Various methods have been developed to measure total antioxidant capacity oractivity, such as the ORAC (43), or the 2,2-diphenyl-1-picrylhydrazyl (DPPH?) (113)free radical assay which measures the antiradical
已经开发的各种方法,测定总抗氧化能力oractivity,例如ORAC（43）,或二苯基苦肼基（DPPH?）（113）自由基的检测措施抗自由基功率（ARP）：高thearp,更有效的抗氧化剂.在一般情况下,更多的蔬菜和水果中的总抗氧化能力的80%来自其他比维生素C成分,表明存在其他在thesefoods潜在的重要的抗氧化剂（43）.ORAC差别很大（20-30倍）从一种水果或vegetableto另一.正如预期的那样,大部分的研究已进行了cultivatedfruits和蔬菜.甘蓝是蔬菜之一,显示出高的oracactivity.大蒜,羽衣甘蓝,菠菜是特别高的,如草莓andplums.在最近的一篇文章中对dietaryplants总抗氧化系统的检查,使用血浆中的三价铁还原能力（FRAP）方法（43）,沃森等人.（114）强调,为了便于研究,系统分析了日粮中plants.conclusionscurrent抗氧化剂营养作用的联合作用研究清楚地表明,人类在饮食的基础onwild植物进化的需要,特别是绿色蔬菜,在野生动物的肉,鱼,从河流,湖泊和深的冰冷的海水.这种饮食提供平等的omega-6与omega-3脂肪酸.此外,饮食中的脂肪酸containedomega-3陆地来源（主要是Ala）和大量ofepa和DHA从动物和鱼.绿色叶菜类蔬菜providedantioxidant维生素,矿物质,和各种各样的植物化学物质,具有抗氧化特性.野生植物研究相对于ω- 3脂肪酸和抗氧化剂含量是在世界各地进行的.正如预期的那样,他们enormousvariation的ω- 3脂肪酸和抗氧化剂含量由于变化的气候条件和品种.在开发新的食物来源,研究了膳食组成的野生植物是必需的.他们的培养应引起增加植物的ω- 3脂肪酸和抗氧化剂丰富的生产,是减少慢性疾病的风险

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