经常摄入胡萝卜或镰叶芹醇元素的小白鼠与不经常摄入上述物质的小白鼠相比，前者患癌症的几率比后者降低了1/3。
Since then the scientists in Newcastle have been studying what happens when carrots are chopped and cooked.
于是纽卡斯尔大学的科学家们便开始研究胡萝卜在被切碎和煮食的过程中会发生什么变化。
The latest findings show that when carrots are heated, the heat also softens the cell walls, allowing water-soluble compounds such as sugar and vitamin C to be lost , leading to the leaching out of other compounds such as falcarinol.
最新的发现表明，胡萝卜在受热烹调的过程中，热量会使细胞壁软化，引起诸如糖分、维生素C之类的水溶性养分流失，并导致镰叶芹醇元素和其他养分流失。
If the carrot is cut before being boiled, the surface area becomes much greater--and so the loss of nutrients is increased.
所以如果胡萝卜被切块后煮食，胡萝卜与水的接触面增多，那么丢失的养分也会增多。