原文已被隐藏，你可用 快捷键 - 或点击 显示原文 按钮来查看原文
第1段
1 .This is Scientific American 60-Second Science. I'm Christopher Intagliata. Got a minute?
该句暂无译文！
2 .Grillmasters already know that a cold brew is a fine companion at the barbecue.
该句暂无译文！
3 .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.
该句暂无译文！
4 .So says a report in the Journal of Agricultural and Food Chemistry.
该句暂无译文！
5 .The study started out like any barbecue, with pork chops, charcoal, and beer.
该句暂无译文！
6 .Researchers marinated the chops for four hours in either regular or non-alcoholic pilsner, or a dark ale.
该句暂无译文！
7 .Then they fired up the grill.
该句暂无译文！
8 .After cooking, they analyzed the chops for polycyclic aromatic hydrocarbons, or PAHs,
该句暂无译文！
9 .which are found in smoked and grilled meats, and may up your risk of cancer.
该句暂无译文！
10 .Turns out dark ale cut PAH levels in half, compared to unmarinated meat.
该句暂无译文！
11 .The extra antioxidants in dark beer may be the trick, researchers say.
该句暂无译文！
12 .Because PAHs form with the help of free radicals, and antioxidants could slow down that process.
该句暂无译文！
13 .So if you're health-conscious, but love to grill?
该句暂无译文！
14 .A simple beer marinade might let you have your steak…and eat it, too.
该句暂无译文！
15 .Thanks for the minute, for Scientific American 60-Second Science. I'm Christopher Intagliata.
该句暂无译文！