《自然》杂志上的一篇研究显示日本人——而非北美人——就拥有消化寿司的酶。
Now, a study in the journal Nature shows that Japanese people—but not North Americans—have what it takes to eat their sushi, and digest it, too.
在三月20日的科学杂志网络版上，来自日本的研究者们揭示了答案。
In the March 20 online issue of Science, researchers from Japan reveal the answer.
通过在吃高脂肪食物的小鼠身上做实验，日本科学家发现这些名为茶黄素和茶红素的化合物可以阻止脂肪堆积。研究结果刊登于本月的《营养学》杂志上。
The compounds, called theaflavins and thearubigins, stopped the pounds from piling on when given to rats on a high-fat diet, Japanese research published in the journal Nutrition this month, found.
他们的研究结果发表于8月16日本周的《自然遗传学》杂志上。
They write about their research in this week's Nature Genetics, dated 16 August.
他的研究刊登在《心理科学》杂志上并被《经济学人》报道。此次研究广泛招募了来自不同行业的美国人和日本人。
His study, published in Psychological Science and reported in The Economist, recruited Japanese and Americans with a range of different occupations.
他的研究刊登在《心理科学》杂志上并被《经济学人》报道。此次研究广泛招募了来自不同行业的美国人和日本人。
His study, published in Psychological Science and reported in The Economist, recruited Japanese and Americans with a range of different occupations.
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