Juicing Vegetables and Leafy Greens Boosts Your Immune System

榨汁蔬菜和绿叶蔬菜能提高免疫力

Although we intuitively understand that juicing vegetables improves our health, science is only beginning to understand why:

尽管我们直觉地相信，榨汁蔬菜有助于我们的健康，但是科学慢慢揭示了其中的原理。

It turns out that green vegetables — from bok choy to broccoli — are the source of a chemical signal that is important to a fully functioning immune system. They do this by ensuring that immune cells in the gut and the skin known as intra-epithelial lymphocytes (IELs) function properly.

绿叶蔬菜被证明——从白菜到花椰菜——是一种化学信号的本源。这种化学信号对于免疫力的健康运行非常重要。他们这样做能确保在肠道和皮肤里被称为上皮内淋巴细胞（IEL）的免疫细胞功能正常。

“It is still surprising to me,” said Marc Veldhoen of The Babraham Institute in Cambridge. “I would have expected cells at the surface would play some role in the interaction with the outside world, but such a clear cut interaction with the diet was unexpected. After feeding otherwise healthy mice a vegetable-poor diet for two to three weeks, I was amazed to see 70 to 80 percent of these protective cells disappeared.”

“这让我很吃惊。”剑桥大学Babraham研究院的Marc Veldhoen说。“我本以为表皮细胞在与外部环境交互中扮演了重要的角色，然而，日常饮食具有如此明确的交互作用还是未曾预料。在给健康小鼠喂食缺乏蔬菜的食物两三周后，我很惊讶地看到，这些保护性细胞中的百分之70到80就消失了。”

Those protective IELs exist as a network beneath the barrier of epithelial cells covering inner and outer body surfaces, where they are important as a first line of defense and in wound repair. Veldhoen’s team now finds that the numbers of IELs depend on levels of a cell-surface protein called the aryl hydrocarbon receptor (AhR), which can be regulated by dietary ingredients found primarily in cruciferous vegetables. Mice lacking this receptor lose control over the microbes living on the intestinal surface, both in terms of their numbers and composition.

那些具有保护作用的上皮内淋巴细胞（IEL）呈现网状，存在于作为屏障的上皮细胞的下方，而这些上皮细胞覆盖着我们身体里面和外面的表层。它们在创面修复中是重要的第一道防线。veldhoen的团队现在发现，IEL数目取决于细胞表面的蛋白质，这种蛋白质称为芳香烃受体（AhR）。AhR可以通过调节膳食得以控制。这些能够调节的膳食成份主要存在于十字花科蔬菜。缺乏这种受体的老鼠无论是在数量和还是在种类上，都失去了对生活在其肠道表面微生物的控制。

（来源：https://boldanddetermined.com/）