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咖啡vs茶:可能是由基因决定的

2018-11-20    来源:Insider    【      美国外教 在线口语培训

Does your typical morning start with a steaming, hot mug of dark roasted coffee, or do you prefer the homely taste of a traditional, English cuppa?

你的一天是从一杯热气腾腾的黑咖啡开始,还是说你更喜欢传统的英式茶?
 
Whatever your predilection, your choice may depend on your genetics.
不管你的偏好如何,这种选择可能跟你的基因有关。
 
Scientists at Northwestern Medicine and the QIMR Berghofer Medical Research Institute in Australia carried out a study to investigate the different ways in which people perceive the bitter tastes of coffee, tea, and alcohol, and how this perception may affect their drink preferences.
美国西北大学医学院和昆士兰州医疗研究学院的科学家们做了一项调查,研究人们对咖啡、茶和酒精的苦味的不同感知方式,以及这种感觉是如何影响他们对饮品的偏好的。
 


While one might expect for someone who is particularly sensitive to bitter tastes to avoid drinks like coffee, the researchers found that they were actually more likely to have a penchant for the caffeinated beverage.
虽然人们可能会以为,那些对苦味特别敏感的人会避免喝咖啡这样的饮品,但研究人员发现,事实上,他们更倾向于喝含咖啡因的饮料。
 
In the study, published in Scientific Reports, the researchers analysed two large sets of data.
在这篇发表在《科学报告》上的研究中,研究人员分析了两组大量的数据。
 
The first was from a large Australian twin study, which analysed the perception of taste of 1,757 twins and their siblings, all of whom were of European descent.
第一组数据来自澳大利亚一项大型的双胞胎研究,该研究分析了1775对双胞胎及其兄弟姐妹的味觉,他们都是欧洲人的后裔。
 
This data demonstrated that genetics play an important part in determining how well people are able to perceive different tastes, including the bitterness of caffeine.
这一数据表明,基因在决定人们对不同口味的感知能力,包括咖啡因的苦味方面起着重要的作用。
 
The second set of data was taken from the UK Biobank, which provided the researchers with information regarding the number of different drinks that thousands of people across the country consume on a daily basis.
第二组数据来自英国的一个生物样本库,它为研究人员提供了关于全国数千人每天消费的不同饮品的信息。
 
The team came to the conclusion that people who are genetically predisposed to having a stronger perception of the bitter taste of caffeine are more likely to be regular coffee drinkers.
该研究得出的结论是,在基因上对咖啡苦味更敏感的人,更有可能成为咖啡爱好者。
 
"You'd expect that people who are particularly sensitive to the bitter taste of caffeine would drink less coffee," says Marilyn Cornelis, assistant professor of preventive medicine at Northwestern University School of Medicine, according to Medical Xpress.
“你可能会以为,那些对咖啡因的苦味敏感的人会少喝点咖啡,”美国西北大学医学院预防医学助理教授玛丽莲·科尼利斯(Marilyn Cornelis)解释道。
 
"The opposite results of our study suggest coffee consumers acquire a taste or an ability to detect caffeine due to the learned positive reinforcement (ie stimulation) elicited by caffeine."
“而恰恰相反,我们的研究结果表明,咖啡消费者会通过咖啡因所激发的正向强化作用(也就是一种刺激),获得一种鉴赏力或检测咖啡因的能力。”
 
She continues, explaining that "the findings suggest our perception of bitter tastes, informed by our genetics, contributes to the preference for coffee, tea, and alcohol."
她继续解释道,“这些发现表明,我们对苦味的感知,是由我们的基因决定的,而它会决定我们对咖啡、茶和酒精的偏好。”
 


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