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English to Spanish - Rates: 0.08 - 0.11 USD per word / 26 - 35 USD per hour Catalan to Spanish - Rates: 0.08 - 0.11 USD per word / 26 - 35 USD per hour
English to Spanish: Tea and Antioxidant Properties General field: Science Detailed field: Medical: Health Care
Source text - English Tea and Antioxidant Properties
Tea has one of the highest total flavonoid contents of all plants at 15% of the leaf by dry weight and is also the major source of flavonoids in the UK diet, providing approximately 80% of dietary flavonoids for the population as a whole.
Tea Flavonoids
The types and amounts of flavonoids present in tea will differ dependent on the variety of leaf, growing environment, processing, manufacturing, particle size of ground tea leaves and infusion preparation. Typically 93% of total tea phenolic compounds are flavonoids. Green teas contain more of the simple flavonoids called catechins, while the oxidisation that the leaves undergo to make black tea converts these simple flavonoids to the more complex varieties.
Tea flavonoids are water-soluble and one study has shown that a cup of UK tea that has been allowed to brew for 40-60 seconds will typically deliver approximately 140 mg of flavonoids, whilst a second carried out by the UK Tea Trade Technical Committee using typical UK consumer brewing conditions and encompassing the range of blends and bag weights commonly on sale in the UK gives a figure of 125mg/235ml serving. The longer the tea is left to brew, the higher the concentration of flavonoids.
Health benefits of tea flavonoids
For many years it has been known that the plant polyphenols are antioxidant in vitro, in fact many common flavonoids are several times more potent that Vitamin C or E. This growing interest in the antioxidant activity of phenolic compounds has led to increased research into their potential health benefits e.g.
• Heart Disease and Stroke
o Several reports indicate that tea flavonoids inhibit the oxidation of low density lipoprotein cholesterol in vitro.
o A reduction in blood lipids has been demonstrated in animal studies.
o Certain tea flavonoids exhibit anti-inflammatory actions in animals.
o Atherosclerosis is a disease with a strong inflammatory component.
o .Improvements in blood vessel function, specifically the vascular endothelium, have been seen in patients with established coronary heart disease.
o Several in vitro studies and one human trial have found that platelet aggregation can be inhibited by various flavonoids.
Absorption of tea flavonoids
Until recently the majority of the research demonstrating the antioxidant activity of tea flavonoids was either using animal models or laboratory cellular studies. Emerging evidence is concluding that the body does in fact absorb some of these antioxidants, e.g. when green tea extract is consumed by healthy human volunteers, various catechins are found in the plasma in a dose-dependent concentration varying between 0.2-2.0% of the ingested amount, with a maximum concentration being achieved 1.4 to 2.4 hours after consumption. Some studies have shown that plasma antioxidant activity peaks 30-60 minutes after tea consumption and returns close to baseline by 90 minutes.
Translation - Spanish El té y las propiedades antioxidantes
El té posee uno de los contenidos totales de flavonoides más elevados de todas las plantas, el 15% del peso en seco de la hoja, y es además la mayor fuente de flavonoides en la dieta del Reino Unido, proporcionando aproximadamente el 80% de los flavonoides dietéticos al conjunto de la población.
Los flavonoides del té
Los tipos y cantidades de flavonoides que están presentes en el té varían dependiendo de la clase de hoja que sea, de su entorno de crecimiento, de su procesamiento, la producción, del tamaño de las partículas de las hojas de té molidas y de la preparación de la infusión. Normalmente, el 93% del total de los compuestos fenólicos del té son flavonoides. Los tés verdes contienen más cantidad de los flavonoides simples llamados catequinas, mientras que la oxidación que sufren las hojas para hacer té negro convierte estos flavonoides simples en las variedades más complejas.
Los flavonoides del té son solubles en agua, y un estudio ha demostrado que una taza de té del Reino Unido que se ha dejado en infusión durante 40-60 segundos dará normalmente unos 140 mg de flavonoides, mientras que otro estudio llevado a cabo por el UK Tea Trade Technical Committee usando las condiciones típicas de infusión de los consumidores en el Reino Unido e incluyendo la gama de mezclas y pesos de las bolsitas de té normalmente en venta en el Reino Unido, da una cifra de 125mg/235ml por taza. Cuanto más tiempo se deja el té en infusión, más alta es la concentración de flavonoides.
Los beneficios para la salud de los flavonoides del té
Se sabe desde hace muchos años que los polifenoles de las plantas son antioxidantes in vitro; De hecho, muchos flavonoides comunes son bastante más potentes que la vitamina C o E. Este interés cada vez mayor en la actividad antioxidante de los compuestos fenólicos ha conducido a una mayor investigación de sus posibles beneficios para la salud. Por ejemplo:
• Cardiopatía y accidente cardiovascular
- Varios informes indican que los flavonoides del té inhiben la oxidación del colesterol de lipoproteínas de baja densidad in vitro.
- Se ha demostrado una reducción en los lípidos en sangre en estudios animales.
- Ciertos flavonoides del té muestran acciones antiinflamatorias en animales.
- La ateroesclerosis es una enfermedad que posee un componente inflamatorio fuerte.
- Se han visto mejorías en la función de los vasos sanguíneos de pacientes con cardiopatía coronaria confirmada establecida, especialmente en el endotelio vascular.
- Varios estudios in vitro y un ensayo clínico con seres humanos han encontrado que la agregación plaquetaria puede ser inhibida por varios flavonoides.
La absorción de los flavonoides del té
Hasta hace poco, la mayoría de la investigación que demostraba la actividad antioxidante de los flavonoides del té se hacía usando modelos animales, o estudios celulares de laboratorio. Está emergiendo evidencia que concluye que de hecho el cuerpo sí que absorbe algunos de estos antioxidantes, por ejemplo cuando voluntarios (humanos) sanos consumen extracto de té verde, se encuentran varias catequinas en el plasma en concentraciones que dependen de la dosis, que oscila entre el 0.2-2.0% de la cantidad ingerida, lográndose una concentración máxima de 1.4 a 2.4 horas después del consumo. Algunos estudios han mostrado que la actividad antioxidante en el plasma alcanza su pico a los 30-60 minutos tras su consumo, y vuelve a su punto de partida en 90 minutos.
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Translation education
Other - University College London
Experience
Years of experience: 10. Registered at ProZ.com: Feb 2014.
English to Spanish (Online Course in Localisation (UCL).) English to Spanish (Online Course in Subtitling (UCL).) English to Spanish (Subtitling for the Deaf and the Hard of Hearing) English to Spanish (Institute of Linguists Educational Trust (Chartered Institute of Linguists), verified)
Memberships
N/A
Software
Adobe Acrobat, Microsoft Excel, Microsoft Word, Microsoft Word, Subtitle Workshop, WinCAPS, Passolo, Powerpoint, Trados Studio
Multilingual professional with an educational background in Law and Languages and many years of corporate experience mostly within the technology and IT fields of large multinational companies.
Having both a multicultural background and corporate experience across Spain, Ireland and the UK, I am very used to translating content on an ad hoc basis and using different languages for my daily tasks (e.g.: internal documentation, manuals, procedures, communications with other departments, clients, etc.). Coupled with my upbringing and schooling in different countries and languages, this has provided me with flexibility and adaptability as well as unique linguistic skills.
I hold the Institute of Linguists Level 7 Diploma in Translation (DipTrans QCF), with the specializations of law and technology.
I have also completed some specialised courses such as:
- Online Course in Subtitling (University College London).
- Online Course in Localisation (University College London).
- Workshop on Subtitling for the Deaf and the Hard of Hearing (University College London).
- Institute of Linguists Educational Trust Diploma in Translation/IoLET DipTrans (City University London).
Keywords: Spanish, computers, technology, software, localization, law, science, audiovisual, transcription, subtitling. See more.Spanish, computers, technology, software, localization, law, science, audiovisual, transcription, subtitling, IT, technology, social science, general, diet, nutrition, health. See less.
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