科学美国人60秒：用啤酒腌肉，可以降低烧烤致癌物的产生

This is Scientific American — 60-Second Science. I'm Christopher Intagliata. Got a minute?

这里是《科学美国人》的60秒科学，我是克里斯托弗·因塔利亚塔。准备好了吗?

Grillmasters already know that a cold brew is a fine companion at the barbecue. So here's some science to toast to—marinating meat in beer actually cuts the number of potentially cancer-causing compounds that form, as chops sizzle on the grill. So says a report in theJournal of Agricultural and Food Chemistry.

烧烤达人们都知道，冰啤酒是烧烤的绝配。现在，这里有一条烤肉的科学小知识——用啤酒腌肉，实际上可以减少烧烤时形成的潜在致癌化合物的数量。《农业与食品化学杂志》上的一篇报道如是说。

The study started out like any barbecue—with pork chops, charcoal, and beer. Researchers marinated the chops for four hours in either regular or non-alcoholic pilsner, or a dark ale. Then they fired up the grill. After cooking, they analyzed the chops for polycyclic aromatic hydrocarbons, or PAHs, which are found in smoked and grilled meats, and may up your risk of cancer.

这项研究和所有烧烤一样——从猪排、木炭和啤酒开始。研究人员将猪排浸泡在普通或不含酒精的比尔森啤酒或黑啤中四个小时。然后他们开始进行烧烤。烹饪后，他们分析了排骨中的多环芳烃(PAHs)，这种物质存在于烟熏和烤肉中，可能会增加致癌风险。

Turns out dark ale cut PAH levels in half, compared to unmarinated meat. The extra antioxidants in dark beer may be the trick, researchers say. Because PAHs form with the help of free radicals, and antioxidants could slow down that process. So if you're health-conscious, but love to grill? A simple beer marinade might let you have your steak…and eat it, too.

结果证明，与未腌制的肉类相比，黑啤腌制后的多环芳烃含量降低了一半。研究人员说，黑啤中额外的抗氧化剂可能是关键所在。因为多环芳烃是在自由基的帮助下形成的，而抗氧化剂可以减缓这一过程。所以，如果你很注重健康，但又钟情于烧烤怎么办?简单的啤酒腌料就可以让你放心去烤牛排，然后再畅饮一杯。

Thanks for the minute for Scientific American — 60-Second Science. I'm Christopher Intagliata.

感谢收听《科学美国人》的60秒科学。克里斯托弗·因塔利亚塔报道。